(Tina Norton)
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.
Cook Time:15 min
Prep Time:
Total Time:15 min
Servings: 12
Ingredients:
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)
Preparation:
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.
Bake at 350F degrees for approximately 15 minutes until golden brown-- when touching the center, it should bounce back.
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