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Banana Maple Pecan Glazed Donuts

Banana Maple Pecan Glazed Donuts

Gluten Free!

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Photo by Tim Horel
Photo by Tim Horel

Got gnarly old bananas that are ready for the compost heap? Got a little maple syrup and pecans in the pantry? Then you have the makings of a fabulous donut. Be sure to toast the raw pecans for best flavor.

Makes 12 donuts

Baking time: 16 to 18 minutes (plus glaze setting, 10 minutes)

Donut Ingredients

  • Nonstick spray, for greasing
  • 1⅓ cups (170 grams) superfine brown rice flour
  • ½ cup (75 grams) superfine white rice flour
  • ½ cup (65 grams) tapioca starch/flour
  • ½ cup (50 grams) GF almond flour
  • 1 tablespoon unsweetened cocoa powder
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¼ teaspoon mace or nutmeg
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon freshly ground black pepper (or 2 turns of the grinder)
  • 2 small very ripe bananas (150 to 160 grams), peeled and pureed
  • ½ cup (115 grams) sour cream or full-fat plain Greek yogurt
  • 3 tablespoons (60 grams) pure maple syrup
  • 2 extra-large eggs (120 grams)
  • 9 tablespoons or ½ cup (135 grams) unsalted butter, melted
  • ½ cup plus 1 tablespoon (100 grams) granulated sugar
  • 1 tablespoon brewed coffee (decaf is fine)
  • 1 teaspoon vanilla extract

Glaze Ingredients

  • 1 cup (110 grams) confectioners’ sugar, sifted
  • 2 tablespoons (40 grams) pure maple syrup
  • 1 to 2 tablespoons hot tap water
  • ¼ teaspoon vanilla extract
  • ½ cup (40 grams) pecans, toasted and roughly chopped

Donut Directions

  1. Preheat the oven to 350° F (175° C). Grease two 6-count donut pans generously with nonstick spray.
  2. In a medium bowl, whisk together the flour, almond flour, cocoa, baking powder, baking soda, salt, mace, cardamom, cinnamon and black pepper. In a large bowl, beat together the banana, sour cream, maple syrup, eggs, butter, granulated sugar, coffee and vanilla. Add the dry mixture and mix until fully incorporated.
  3. Scoop the batter into the prepared pans, filling each donut cup a scant half-full. Rap the pan on the countertop to smooth the batter.
  4. Bake the donuts for 16 to 18 minutes, or until a toothpick comes out with a few crumbs.
  5. Carefully transfer the hot, fragile donuts to a rack and let cool completely before adding the glaze.

Glaze Directions

  1. In a small bowl, combine the sifted confectioners’ sugar with the maple syrup and stir. Add the hot water, 1 tablespoon at a time, and continue stirring until the mixture is thoroughly mixed, no lumps remain, and it drizzles off the spoon slowly. Add the vanilla and stir again.
  2. Spoon the glaze over the top side of the donuts until fully covered. Immediately sprinkle the chopped pecans on top of the glaze on each donut. Let the glaze set, about 10 minutes. Serve while still warm, for best flavor.
Recipe from Nosh on This: Gluten-Free Baking from a Jewish-American Kitchen, copyright © Lisa Stander-Horel and Tim Horel, 2013. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.
© Copyright, all rights reserved. If you enjoyed this article, we encourage you to distribute it further, provided that you comply with Chabad.org's copyright policy.
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Abby November 26, 2013

So exciting! I'm newly(ish) gluten free and so glad I don't have to miss out on the doughnuts this year!
Thank you for sharing this wondeful recipe. In fact, I think I"m going to by myself this cookbook for my Chanukah present. Reply

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