- 12
- 20 mins
- 35 mins
Ingredients
- For the banana doughnuts:
- 1 1/4 cups Silvana’s Gluten-Free All-Purpose Flour Blend (page 15 of Cooking for Isaiah) or your favorite gluten-free flour blend, plus more for dusting
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 2 large eggs, at room temperature
- 1 cup granulated sugar
- 1 1/4 cups mashed ripe banana (about 2 bananas)
- 2 teaspoons pure vanilla extract
- 1/2 cup vegetable oil
- For the banana frosting:
- 1/4 cup shortening, at room temperature
- 2 1/2 cups confectioners’ sugar
- 1/2 cup mashed ripe banana (about 1/2 banana)
- 1/4 teaspoon cinnamon
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon fresh lemon juice
Preparation
Step 1
1. To make the doughnuts: Preheat the oven to 350° and grease two nonstick 6-doughnut pans with cooking spray. In a large bowl, whisk together the flour, baking powder, salt and cinnamon. In a small bowl, whisk together the eggs, granulated sugar, mashed bananas, vanilla and oil. Stir the wet ingredients into the dry until just combined. Spoon the batter about ¾ full into the prepared pan. Bake until golden and a toothpick inserted comes out dry, about 12 minutes; let cool completely on a rack.
2. To make the banana frosting: Meanwhile, in a small bowl, combine together the shortening and confectioners’ sugar until fluffy. Beat in the banana, cinnamon, vanilla and the lemon juice. Refrigerate until set, about 30 minutes. Evenly spread the frosting over each cooled doughnut.