Optional: 1/4 cup mini chocolate chips or finely chopped pecans or walnuts
1 cup confectioners’ (icing) sugar
2 tablespoons butter
1/4 cup brown sugar
2 tablespoons heavy cream (up to an additional 2 tablespoons as needed)
1 teaspoon vanilla extract
Banana Bread Doughnuts:
Preheat oven to 375 degrees F. Lightly grease your doughnut pans.
In a mixing bowl, whisk together the brown rice flour, sorghum flour, potato starch, ground flax seed, tapioca starch, baking powder, cinnamon, salt, and xanthan gum. Set aside.
In a separate mixing bowl, whisk together the banana, brown sugar, oil, sour cream, eggs, and vanilla extract. Pour this mixture into the dry ingredients, and stir to combine. Stir in chocolate chips or nuts if using.
Spoon the batter into a large resealable bag. Cut a hole in one of the corners of the bag, and pipe the batter into the prepared doughnut pans.
Bake in preheated oven for 12-14 minutes, or until the top of the doughnut bounces back when gently pressed on.
Let the doughnuts sit in the pan for 5 minutes before removing them to a wire cooling rack. Cool.
Place the confectioners’ sugar and salt in a bowl with high sides. Set aside.
In a small saucepan over medium-low heat, melt the butter and brown sugar together. Add 2 tablespoons heavy cream, and stir until the mixture comes to a boil. Stir in the vanilla extract, and pour over the confectioners’ sugar.
Using an electric mixer, beat the glaze until it cools and begins to lose its shine, about 2-3 minutes. If the glaze gets too thick, simply stir in more cream, one teaspoon at a time, until you achieve the consistency you want. Glaze doughnuts, serve, and enjoy!
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2014/02/gluten-free-banana-bread-doughnuts.html