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 Ingredients: 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:

• 1 cup Bake Believe^® Milk Baking Chips
• 2 teaspoons coconut oil

Instructions: 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.