Gluten Free Sunbutter and Banana Doughnuts Recipe
I will admit to the fact that I have certain obsessions in life; handbags, sunglasses, and doughnut pans.
I think the handbags and sunglasses speak for themselves but why doughnut pans? Well, with these fabulous pans and no more effort than it takes to make muffins (and less time) you can have doughnuts. And who doesn’t love a doughnut? It’s just way more fun to eat a doughnut than a muffin, right?
Plus people get really impressed when you place a platter of freshly baked doughnuts in front of them. It makes me look like a kitchen rock star when in fact, nothing could be easier to make.
If you have a picky eater at home who turns their nose up at muffins, try baking the same recipe in a doughnut pan and just see what happens. I’m telling you, there is something magical about doughnuts!
For these baked doughnuts I took an all-time favorite flavor combo, banana and peanut butter (except without the peanuts thanks to using Sunbutter), and in no time at all had some really tasty doughnuts on hand.
These doughnuts were so good I was thinking Elvis might show up for breakfast. It could happen, never underestimate the power of a doughnut!
- Gluten free non-stick cooking spray
- 1 ½ cups good quality gluten free flour blend
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon kosher salt
- ¾ cup sugar
- 2 large eggs lightly beaten
- ½ cup grapeseed or other neutral flavored oil, plus more for the pans
- 2 bananas mashed
- 2 teaspoons pure vanilla extract
- ½ cup creamy Sunbutter
- 1 cup powdered sugar measured then sifted
- 1 tablespoon pure vanilla extract
- 5 tablespoons rice milk
Preheat oven to 350 degrees. Spray two (6 each) doughnut pans with cooking spray.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Add the sugar, eggs, oil, mashed bananas, and 2 teaspoons vanilla. Mix well.
Spoon the batter into the prepared pans, filling the doughnut cavities almost full. Alternatively, you can put the batter into a large food storage bag, cut off about ¼ inch from one of the corners and squeeze the mixture into the pans. Bake for 15 minutes or until the doughnuts spring back when touched lightly and a tooth pick inserted into the center comes out clean. Let cool in the pans for 10 minutes, then move to a wire rack to cool completely.
Put the Sunbutter in a microwave-safe bowl and put in the microwave for 1 minute to soften (or you can heat in a pan over low heat). Add the powdered sugar, vanilla and about 4 tablespoons of rice milk. Stir to combine and add more rice milk, a little at a time, until it is a smooth, spreadable consistency.
Using a small offset spatula or knife, spread some glaze onto each of the cooled doughnuts.
The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.