Gluten Free SunButter and Banana Doughnuts

Start to Finish: 45 Minutes

Servings: 12 Doughnuts




Gluten free non-stick cooking spray

1-1/2 cups good quality gluten free flour blend

2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon kosher salt

3/4 cup sugar

2 large eggs, lightly beaten

1/2 cup grapeseed (or other neutral flavored) oil, plus more for the pans

2 bananas, mashed

2 teaspoons pure vanilla extract


1/2 cup SunButter, any smooth variety

1 cup powdered sugar, measured then sifted

1 tablespoon pure vanilla extract

5 to 6 tablespoons of rice mil




Preheat oven to 350°F. Spray two (6 each) doughnut pans with cooking spray.


In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Add the sugar, eggs, oil, mashed bananas, and 2 teaspoons vanilla. Mix well.


Spoon the batter into the prepared pans, filling the doughnut cavities almost full. Alternatively, you can put the batter into a large food storage bag, cut off about ¼ inch from one of the corners and squeeze the mixture into the pans. Bake for 15 minutes or until the doughnuts spring back when touched lightly and a tooth pick inserted into the center comes out clean. Let cool in the pans for 10 minutes, then move to a wire rack to cool completely.



Put the SunButter in a microwave-safe bowl and put in the microwave for 1 minute to soften (or you can heat in a pan over low heat). Add the powdered sugar, vanilla and about 4 tablespoons of rice milk. Stir to combine and add more rice milk, a little at a time, until it is a smooth, spreadable consistency.


Using a small offset spatula or knife, spread some glaze onto each of the cooled doughnuts.

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