Preheat the oven to 350 degrees F.
In a large bowl, mix the white rice flour, almond meal, sugar, cinnamon, baking soda and salt. In a medium bowl, mix the coconut oil, vanilla extract, bananas and eggs. Combine the wet ingredients with the dry ingredients, being careful not to over-mix. Lastly, add the chocolate chips. Pour into doughnut pans and bake until golden brown, about 15 minutes. They are done with the center bounces back when touched.
If using coconut oil, use a water bath to melt the oil.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Waylynn Lucas and Nancy Truman, 2011