Yesterday was Ethan’s birthday and I wanted to surprise him with something yummy first thing. These gluten-free, dairy-free, egg-free, nut-free and vegan baked banana doughnuts fit that bill. They are quick and easy and if you do not have a doughnut pan they can be baked as muffins. We found our doughnut pan at a second hand store for $.99. I love finding a good deal. This pan is so great and the doughnuts don’t stick. They fall right out of the pan.
1/2 c. brown rice flour
1/2 c. sorghum flour
1/4 c. tapioca starch
1/2 tsp. xanthan gum
1 1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. sugar
1 medium banana – smashed
1 tsp. gf pure vanilla
1/2 c. coconut milk beverage (I used unsweetened vanilla) Room temperature works best!
1/4 c melted coconut oil
1 Tbsp. flax meal + 3 Tbsp. hot water
Cinnamon and sugar for topping
Preheat oven to 350F.
Grease doughnut pan and set aside.
Combine flax meal + hot water in a small bowl and let it sit for a few minutes. This is your egg replacer in this recipe.
In a large mixing bowl combine dry ingredients.
In medium bowl smash the banana, add vanilla, coconut oil, flax meal and coconut milk beverage. Mix well.
Add wet ingredients to the dry ingredients. Stir well.
Take a zipper top sandwich baggie place in glass or pint jar and fold the top over the rim of the glass/jar.
Scoop batter into the baggie. Lift out of jar and zip closed. Snip one corner to create a pastry bag.
Squeeze into doughnut pan.
Bake at 350F. for 15-20 minutes or until a toothpick comes out clean.
Cool in pan on wire rack for 5 minutes. Then remove from pan and place on rack.
Put cinnamon and sugar mixture into a small bowl. Dredge warm doughnuts to cover completely.