Wheat/Gluten Free Banana Chocolate Fonut


 (Tina Norton)

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From Southern California, Waylynn Lucas’ culinary style maintains a fresh philosophy of desserts that are delicate, refined and well-balanced. Lucas, previously the pastry chef for acclaimed restaurants The Bazaar by Jose Andres and Patina, where she earned two perfect four-star reviews from The Los Angeles Times, opened Fonuts in summer 2011. Fonuts is a modern coffee and doughnut shop that offers baked and steamed doughnuts that run the culinary gamut from indulgent to gluten-free to vegan, sweet to savory, and traditional to avant-garde.



  • 1 1/2 cup white rice flour
  • 1 1/2 cup almond meal
  • 2 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 8 Very ripe bananas
  • 2 Eggs
  • 6 tablespoon sugar (we like organic cane sugar)
  • 2 teaspoon vanilla extract
  • 1/4 cup refined coconut oil (or other oil)
  • 1/4 cup chocolate chips (or to taste)


Step 1:

  • Mix all dry ingredients together, and 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 1/4 C works perfect.

Step 2:

  • Bake at 350F degrees for approximately 15 minutes until golden brown-- when touching the center, it should bounce back.