GF Banana Bread Donuts with Maple Glaze
GF Banana Bread Donuts with Maple Glaze
What I love about GF Banana Bread Donuts with Maple Glaze
Fall is quickly approaching and that means warm sweaters, creamy soups, bread-making and all things cozy. So, while you’re making your baking list, you better add these gluten-free, grain-free banana bread donuts to it because they are absolutely delicious! They’re soft, perfectly sweetened and spiced and topped with a creamy maple glaze that won’t disappoint! They’re also insanely easy to make and come together all in less than 20 minutes. That’s a bonus!
These banana bread donuts are the perfect sweet treat for the end of the day or even for on-the-go. They have wholesome ingredients like almond flour, coconut flour, eggs, coconut oil and cinnamon. Of course, you will need a donut pan for this recipe, but you can find those at most kitchens stores or order them online. I love the silicone donut moulds to make release after baking super easy. When the time comes to glaze these beauties, don’t skimp! The maple glaze absolutely makes these banana donuts; it’s sweet and creamy and the maple pairs perfectly with the banana donuts.
What you will need to make GF Banana Bread Donuts with Maple Glaze
Here’s a list of ingredients that you will need:
For the donuts:
Bananas - You don’t need over-ripe brown bananas for this recipe, just regular, ripe, yellow bananas. Brown bananas are much sweeter and have a different flavour even than yellow bananas, so it will cause your donuts to taste a little different than intended.
Coconut oil - Coconut oil helps to keep these donuts ultra moist and delicious. You can also substitute with melted, unsalted butter if desired. Either will work fine!
Sour cream - Sour cream also helps to give the donuts a moist crumb and it helps to activate the baking soda to make the donuts rise as well.
Eggs - You will need two medium-sized eggs for this recipe.
Sugar - We are using a mix of brown and regular granulated sugar for this recipe. The combination of the two sugars is one of the things that makes these donuts so delicious. (I love to use a sugar-free 1:1 substitute such as monk fruit or erythritol to makes these donuts on the healthier side).
Flours - For the gluten-free four blend, we are using a mix of almond flour, tapioca flour and coconut flour. The three of them together make the perfect flour base for these donuts. I love to include almond and coconut flour as they are both not only gluten-free and grain-free but also low-carb. Tapioca flour is also gluten-free and grain-free and also very fine in texture, helping to balance out the other two more coarse flours.
Cinnamon - What are banana donuts without a little cinnamon, especially now that we are heading into fall! I always add cinnamon to my banana breads or muffins for extra flavour.
For the maple glaze:
Cream cheese - Using cream cheese for the base of the glaze is just absolutely delicious. It’s of course creamy but also has a nice tangy flavour to it.
Maple extract - Maple extract is key to this glaze tasting deliciously like maple! You can find this in specialty baking stores or order it online.
Powdered sugar - We are adding a little powdered sugar to the cream cheese, maple base to sweeten and thicken the glaze.
Salt - You only need a very small pinch of salt to help enhance the flavours of the glaze. If you are worried about over-salting, then you don’t need to add it at all.
Happy donut-making!
GF Banana Bread Donuts with Maple Glaze
GF Banana Bread Donuts with Maple Glaze
Ingredients
- 2 bananas
- 1/3 cup granulated sugar
- 1/4 cup brown sugar
- 2 eggs, at room temperature
- 1/4 cup coconut oil, melted
- 1/4 cup sour cream, at room temperature
- 1 tsp vanilla extract
- 1 1/2 cups almond flour
- 1/2 cup tapioca flour
- 1/4 cup coconut flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup cream cheese
- 4 tsp maple extract
- 1/2 cup powdered sugar, sifted
- tiny pinch salt
Instructions
- Preheat the oven to 350F, grease the donut pan and set it aside. (You do not need to grease the pan if you are using a silicone mould).
- In a small bowl, mash the bananas with the sugars until combined. Then, add the eggs, coconut oil, sour cream and vanilla and whisk until combined.
- In a medium-sized bowl, whisk together the almond flour, tapioca flour, coconut flour, baking powder, baking soda, cinnamon and salt.
- Add the wet ingredients to the dry ingredients and mix to combine.
- Fill the donut moulds half-full and then bake in the preheated oven for 11 minutes or until a toothpick inserted comes out clean.
- Make the glaze: Add the cream cheese to a small bowl and microwave for 20 seconds to soften it. Add the maple extract to the cream cheese and whisk to combine. Then, add the sifted powdered sugar and whisk again until smooth. Season with a tiny pinch of salt and set aside.
- Let the donuts cool in the pan for 5-10 minutes before transferring to a wire rack. Let them cool completely before glazing.
- Glaze the cooled donuts with maple glaze and enjoy!