Baked Banana Donuts with Chocolate Glaze

Baked Banana Donuts with Chocolate Glaze

Yield: 15, 3-inch donuts

  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Cooling Time: 15 minutes
  • Total Time: 55 minutes

Special Equipment: Donut pans with 3-inch cavities


For the Donuts:

  • 1 ¼ cups all-purpose gluten free flour blend
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • ¼ teaspoon soda
  • ¼ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 very ripe banana, mashed
  • 1/3 cup maple syrup
  • 2 tablespoons vegetable oil
  • 1 egg
  • ½ cup milk
  • ½ teaspoon vanilla extract
  • ½ teaspoon banana extract

For the glaze:


For the Donuts:

  1. Preheat oven to 350ºF. Spray donut pans with non-stick cooking spray.
  2. Stir together the gluten free flour blend, xanthan gum, baking powder, baking soda, cinnamon, and salt. Set aside.
  3. In a large bowl, mix banana, maple syrup, vegetable oil, eggs, milk vanilla and banana extract until combined and smooth. Add the dry ingredient mixture to the wet and continue stirring until a batter has formed.
  4. Transfer batter to prepared donut pans. Bake in the preheated oven until donuts spring back to the touch, about 10-12 minutes. Remove from oven and cool completely. Remove from pans and transfer to a wire rack.

 For the Icing:

  1.  Melt chocolate chips and coconut oil over a double boiler or in a microwave, stirring every 30 seconds until melted and combined. Set aside to cool slightly then transfer to a shallow bowl.
  2. Dip the top half of each donut into chocolate. Refrigerate until chocolate has set. Store in an airtight container.