Baked Brown Butter Banana Donuts with Caramel Glaze {Gluten-Free}


Oh hello there... excuse me, pardon the dust.  The last few weeks have been full of distractions - the major one being this little gal below.  Her name is Sophie.  My husband and I took her in to foster as our first pet together.  She is a 7-year old cockapoo (cocker spaniel/poodle mix) that requires lots of lovin' and belly rubs.  Don't let her age fool you - she's got as much spunk as a puppy, but house-trained and very good with basic commands.  Unfortunately, we can't adopt her since the hubs discovered he has allergies! So, we're trying to find a good home for her in the NYC/LI area if anyone is interested in this sweet companion.


Now, about these donuts - I've been experimenting with gluten-free baking on and off as I had attempted a gluten-free diet earlier in the year... even though I'm no longer on that diet, I am still intrigued with gluten-free baking.  So, when King Arthur Flour (KAF) offered the opportunity to try some of their gluten-free flours I happily agreed.

For these banana donuts, I used KAF's Gluten-Free Multi-purpose Flour - which, is a blend of white and brown rice flours, tapioca and potato starch.  I had been making my own blends prior to trying KAF's version and most of my baked goods ended up with a gritty aftertaste.  Not the case, with King Arthur Flour.  I rarely use the term "happy dance", but that's what I did when these donuts came out of the oven and cooled just enough for me to taste one.  I had added some mochiko (sweet rice) flour to give the donut a slight chew, reminiscent of the mochi donuts I've had in Taiwan.

To take it over the top, I made a simple caramel glaze with some store-bought fleur de sel caramels that I wasn't too fond of on its own.  Melted down with a splash of milk (or cream), it created the perfect complement to the lovely nutty aroma of the browned butter...

Autumn...I'm ready for you.

Baked Brown Butter Banana Donuts with Caramel Glaze

Yield: about 6 donuts*

For banana donuts
Ingredients:
113g King Arthur Flour's Gluten Free Multi-Purpose Flour 
55g mochiko/sweet rice flour
80g granulated sugar
1/2 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 banana, mashed
1/4 cup browned butter
1 large egg
1/2 teaspoon vanilla extract

*recipe was meant to be doubled, but I am writing it halved as that's how I tested it and I had no need for 12 donuts!

Directions:
Preheat oven to 350 degrees F.  Lightly grease the cavities of a donut pan. (I use this one by Wilton)

Whisk together flours, sugar, baking powder, salt and ground cinnamon in a large bowl.  In a small bowl, mix mashed bananas, browned butter, egg and vanilla extract together until blended.  Pour wet ingredients into the flour mixture and whisk until well-combined.  (You don't have to worry about over-mixing with gluten-free flours)

Transfer batter to a pastry bag or ziploc bag for easy (and neat) piping into pan.  Fill each cavity 3/4 full.

Bake for 15-18 minutes or until golden brown and a toothpick inserted into the center of the donut comes out clean.  Let cool in pan for 5 minutes, then transfer to wire rack to cool completely before glazing.

For caramel glaze
Ingredients:
15 store-bought caramels, unwrapped
1 tablespoon whole milk, or heavy cream

Directions:
Over a double boiler on medium-high heat, melt caramels with milk, stirring occasionally until completely melted and smooth.

Dip top of donuts into caramel glaze and place on wire rack over a baking sheet to set or enjoy immediately!

Disclosure: King Arthur Flour provided me with their Gluten Free Multi-Purpose Flour and Gluten Free Whole Grain Flour Blend (which, I will be experimenting with at a later time).  All opinions expressed in this post are my own.  

Side note: Apologies for the photo (or lack of) - sadly, somehow I lost the photos I had taken with my point-and-shoot camera.  Thankfully, I had taken a couple shots with my dinky cell phone camera so that's what you're seeing up there. =P