Ingredients
- Donut
- 300 grams AP GF flour (150 grams superfine brown rice flour, 75 grams each superfine white rice flour and tapioca starch/flour) (scant 2 1/4 cups)
- 50 grams almond flour (1/2 cup)
- 1 tablespoon unsweetened cocoa
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 teaspoon mace
- 1/4 teaspoon cardamom
- 1/4 teaspoon cinnamon
- 1/4 teaspoon black pepper
- 200 grams very ripe banana (2 medium)
- 100 grams full fat sour cream (1/2 cup)
- 50 grams pure maple syrup (1/4 cup)
- 3 extra-large eggs
- 145 grams unsalted butter, melted & cooled slightly (10 tablespoons)
- 100 grams granulated sugar (1/2 cup)
- 1 tablespoon brewed coffee
- 1 teaspoon vanilla
- Glaze
- 120 grams powdered sugar, sifted (1 cup)
- 2 tablespoons pure maple syrup, warm
- 1-2 tablespoons hot water
- 1/4 teaspoon vanilla
- 45-50 grams finely chopped toasted pecans (1/3 cup)
Instructions
Donut
- Preheat oven to 350. Spray two 6-donut pans with nonstick high heat spray. Set aside.
- In a medium small bowl, whisk together flour, almond flour, cocoa, baking powder, baking soda, salt, mace, cardamom, cinnamon, and black pepper. Set aside. In a large bowl place banana, sour cream, maple syrup, eggs, butter, granulated sugar, coffee and vanilla. Using a hand-held mixer beat until smooth and no lumps remain. Add dry mixture and beat until fully incorporated. Scoop into prepared pans about 2/3 full. Bake 18-20 minutes or until a toothpick comes out without crumbs. Rotate pans halfway through baking time. When a toothpick comes out with few crumbs, remove from the oven and flip pan upside down gently, and remove donuts to rack and cool slightly before adding glaze.
Glaze
- Mix sifted powdered sugar in a small bowl with warm maple syrup and stir. Add hot water, one tablespoon at a time until mixture is thoroughly mixed, no lumps remain, and it drizzles off the spoon. Add the vanilla and stir again. Place donuts (already on a cooling rack) over a baking sheet to catch drips. Spoon warm glaze over the donuts so the one side is dripping and fully covered. Immediately sprinkle chopped pecans on top of the glaze on each donut. Cool until glaze is set, about 10 minutes. Serve just barely warm for best flavor.
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