Banana Chocolate Fonut (Wheat/Gluten Free)
Courtesy of Waylynn Lucas & Nancy Truman
Fonuts is a small walk in donut shop in the heart of LA that sets themselves apart by baking their donuts instead of frying them, thus saving them from the traditional greasy taste. Nancy Truman and Waylynn Lucas are co-owners/chefs of Fonuts.
1 1/2 cups white rice flour
1 1/2 cups almond meal
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
6 tablespoons sugar (we like organic cane sugar)
8 bananas, very ripe
2 teaspoons vanilla extract
1/4 cup (refined) coconut oil or other oil
1/4 cup chocolate chips, or to taste
MIX all dry ingredients together and then mix wet separately; combine the two together and be careful not to over-mix. Note: If using coconut oil, use a water bath to melt the oil. Lastly, add chocolate chips, as little or as much as you like. We find ¼ cup works perfectly.
BAKE at 350°F for approximately 15 minutes until golden brown—when touching the center, it should bounce back.