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Banana Chocolate Fonuts (Wheat/Gluten Free)
Recipe courtesy Waylynn Lucas and Nancy Truman, 2011
- Total Time:
- 35 min
- Prep:
- 20 min |
- Inactive Prep:
- -- |
- Cook:
- 15 min
- Level:
- Easy
- Yield:
- 6 fonuts
Ingredients
- 1 1/2 cups white rice flour
- 1 1/2 cups almond meal
- 6 tablespoons sugar (we like organic cane sugar)
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/4 cup refined coconut oil or other oil (see Cook's Note)
- 2 teaspoons vanilla extract
- 8 bananas, very ripe
- 2 eggs
- 1/4 cup chocolate chips, or as desired
Directions
Cook's Note: If using coconut oil, use a water bath to melt the oil.
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.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.