Gluten-Free, Dairy-Free Banana Doughnuts with Banana Frosting
For most people, chocolate chip cookies make their way onto the most-wanted desserts list. In my house, it’s doughnuts. And, in particular, these banana doughnuts with banana frosting—one of the first gluten-free, dairy-free recipes I ever developed.
It’s funny how those things happen.
But, the best part of baking these is that my kids are more involved than ever in mixing the batter and frosting the cooled doughnuts. That’s something I can’t ever seem to get enough of—spending time with my kids. Recently I asked Isaiah what we do for fun and he answered: “Well, you know, eating is the primary thing we do in our house.” I couldn’t have said it better myself!
Makes: 12
Prep Time: 20 min
Bake Time: 15 min
For the banana doughnuts:
1¼ 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
½ teaspoon salt
1½ teaspoons cinnamon
2 large eggs, at room temperature
1 cup granulated sugar
1¼ cups mashed ripe banana (about 2 bananas)
2 teaspoons pure vanilla extract
½ cup vegetable oil
For the banana frosting:
¼ cup shortening, at room temperature
2½ cups confectioners’ sugar
½ cup mashed ripe banana (about ½ banana)
¼ teaspoon cinnamon
2 teaspoons pure vanilla extract
½ teaspoon fresh lemon juice
This recipe (along with the chocolate doughnut and sugar-and-spice doughnut pictured above) are in my first cookbook, Cooking for Isaiah: Gluten-Free, Dairy-Free Recipes for Easy, Delicious Meals.
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.
10 Comments: Gluten-Free, Dairy-Free Banana Doughnuts with Banana Frosting
Looks yummy! I’m assuming you used a gluten-free flour mix. Do you have a kind you particularly recommend?
Hi Willa, yes, I use the Silvana’s Gluten-Free All-Purpose Flour Blend on page 15 of my book, Cooking for Isaiah. You could also use your favorite gluten-free flour blend. I haven’t tried the ones on the market…
You could use coconut palm sugar in place of the white sugar, and then make your own powdered sugar using the same palm sugar using this method: http://tessadomesticdiva.blogspot.com/2011/04/corn-free-powdered-sugar.html
A high powder blender would also work (like a vita-mix)
Thanks, Tessa, for answering the sugar substitute question!
I am also
allergic to eggs. I have an egg substitute product, but consistency doesn’t seem to come out right. I’ve also tried 1/3 cup applesauce instead of an egg. What do you recommend I try in this recipe?
Leave a Reply
Cooking for Isaiah
My Gluten-Free Flour
Newsletter
Testimonial
"I want to thank you from the bottom of my heart, from one mom to another. Cooking for Isaiah is the modern-day version of Joy of Cooking that every woman should receive at her wedding." —Amanda H.
Featured In
Anyone know any substitutes for granulated sugar and powdered sugar for this one?