These delicious doughnuts are completely gluten-free!
Recipes by Silvana Nardone, author of Cooking for Isaiah
|1 1/4 cups store-bought gluten-free flour blend||2 teaspoons pure vanilla extract|
|2 teaspoons baking powder||1/2 cup vegetable oil|
|1/2 teaspoon salt||1/4 cup all-vegetable shortening, at room temperature (for frosting)|
|1 1/2 teaspoons ground cinnamon||2 1/2 cups confectioners' sugar (for frosting)|
|2 large eggs, at room temperature||1/4 teaspoon ground cinnamon (for frosting)|
|1 cup granulated sugar||2 teaspoons pure vanilla extract (for frosting)|
|1 1/2 cups mashed ripe bananas (about 3 bananas)||1/2 teaspoon fresh lemon juice (for frosting)|
Preheat the oven to 350°F. Grease two nonstick 6-doughnut baking pans with nonstick cooking spray. To make the doughnuts, in a large bowl, whisk together the flour, baking powder, salt and cinnamon.
In a small bowl, whisk together the eggs, granulated sugar, bananas, vanilla and oil. Stir the wet ingredients into the dry until just combined; fill each doughnut cup about three-quarters full. Bake until golden and a toothpick inserted in the center comes out clean, 12 to 15 minutes. Let cool completely in the pans set on a wire rack.
Meanwhile, to make the frosting, in a small bowl, beat together the shortening and confectioners’ sugar until fluffy. Beat in the banana, cinnamon, vanilla and the lemon juice. Spread the frosting over the cooled doughnuts.
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