Banana Pecan Maple Glazed Donuts, Gluten Free

Doughnut deprivation was never more evident than when Krispy Kreme came to town. By the gazillions, people lined up well before 5AM to get a single hot Krispy Kreme signature donut when the place first opened in our neighborhood.

We grew up in the land of Dunkin’ Donuts. When we were kids the donut with the gooiest frosting and loaded with sprinkles was the hands down favorite. Somewhere along the way the concept of dunkin(g) the donut into coffee registered in our brains and we were hooked on a new favorite, the Old Fashioned, which is a fancy word for plain.

Sadly, there are no Dunkin’ Donuts on the left coast at all except for the lucky duck Marines at Camp Pendleton. To access the only west coast Dunkin’ Donuts you would need to have a DOD ID or be a sponsored visitor. That civilians mobbed the gate of the base when Dunkin’ first opened only means that donut deprivation is still alive and well in California. That Pendleton is in the middle of nowhere means they drove hundreds of miles for a donut they were never going to taste. But they aren’t the only crazypants in the bunch.

Once long ago when escaping the left coast, I broke up the trip just to fly through an airport that sported a Dunkin’ Donuts so I could have one (ok, two) plain donuts. Can you spell crazypants desperate?

Later, living GF, we turned our back on donuts and just let them live peacefully in that other alternate universe. But one day we saw a photo of a GF donut and it looked fetching, almost like a real donut. We assumed it was fried but it was baked. We were tempted to give it a try so I bought this pan.

Two small tricks we learned the hard way. Generously spray the nonstick pan with nonstick spray. Really. And be sure to fill them just a little more than half-way, no more – and avoiding spilling batter on the center post or you’ll end up with a small cake not a donut with a hole in the middle.

Once in a while I drag out the pan and make a baked donut. These Banana Pecan Maple Glazed Donuts are a decent indulgence. Be sure to include all the spices listed in the recipe because baked donuts need all the taste-assistance they can get. The maple pecan glaze makes it seem like a mighty real donut.

Once in a while, that donut siren calls. Now we don’t hang up on it or send it to voice mail (equal to purgatory around here). Make some coffee. And then make these.

Baked Banana Pecan Maple Glazed Donuts, Gluten Free
Got some gnarly bananas? A little maple syrup? Then you can have some great baked donuts in not time at all. Add a little pecan glaze while they are slightly warm and you have a fantastic breakfast. Goes really well with a giant cup of Joe. Makes about 12 donuts.
  • 300 grams AP GF flour (150 grams superfine brown rice flour, 75 grams each superfine white rice flour and tapioca starch/flour) (scant 2¼ cups)
  • 50 grams almond flour (1/2 cup)
  • 1 tablespoon unsweetened cocoa
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¼ teaspoon mace
  • ¼ teaspoon cardamom
  • ¼ teaspoon cinnamon
  • ¼ 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
  • 120 grams powdered sugar, sifted (1 cup)
  • 2 tablespoons pure maple syrup, warm
  • 1-2 tablespoons hot water
  • ¼ teaspoon vanilla
  • 45-50 grams finely chopped toasted pecans (1/3 cup)
  1. Preheat oven to 350. Spray two 6-donut pans with nonstick high heat spray. Set aside.
  2. 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 ⅔ 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.
  1. 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.



  1. looks great. we are not banana fans – do you think i can sub out zucchini or carrot? or what would be a good banana swap out? thanks so much!

    • GlutenFreeCanteen says:

      Hi, Susan. Great question and I don’t have a specific answer for you. But it’s worth the experimentation. The recipe is based on a quickbread ratio: 2 parts flour to 2 parts liquid to one part egg and one part fat (butter). If you stick to that, it should work with whatever you like in place of the banana. The banana (plus the sour cream) are the liquid portion for this recipe. What I’d do is puree the (whatever you pick in place of banana) and weigh it to match the banana from the recipe. But, that said – whenever you change an ingredient in a recipe it does change the character of the recipe so it’ll be a different recipe entirely. Doesn’t mean it won’t be fabulous, just different. If you give it a try with something different, I’d love to know how it worked out. Just keep in mind 2:2:1:1 flour, liquid, egg, fat and that I used the banana as part of the liquid.

  2. Is the batter firm enough to stand on its own if I piped it out? I don’t have a donut pan. Thanks for another great recipe!

    • GlutenFreeCanteen says:

      Nope. Think batter, not dough. It won’t work without the pan, sadly.