Secret Recipe Club!

Happy Monday y’all!
It’s my favorite time of the month…Secret Recipe Club reveal time! Whoop! This month’s secret recipe comes from Tina, the woman behind Mom’s Crazy Cooking. Let me tell you, Tina lives up to her name, she is one crazy, busy, on-the-go Mom, cooking and baking up scrumptious recipes for her FOUR kids and husband! Whew! Oh, Tina is also a born and raised California girl, living in the O.C. Ummmmm…Tina can you adopt me?…like seriously. We can show those “Real” Housewives of O.C. who’s boss…especially in the kitchen! haha! 
When I first took a look at Tina’s recipe index, I was blown away…everything looked absolutely delicious! I seriously wanted to make 5 of each of her recipes! However, I was in the mood for breakfast and was delighted to find that Tina had many gluten-free recipes to choose from. We all know how I tend to gravitate towards those gluten-free recipes. Tina’s Gluten-Free Banana Doughnuts with Banana Frosting were calling my name! 

Seriously, I wanted to lick the bowl!

I substituted all-purpose gluten-free flour for a half almond flour half a.p. gluten-free flour mix.

But only because I am extremely addicted to almond flour.

Now, while the banana frosting sounded absolutely irresistible…I just can’t have bananas without peanut butter in the mix. So, peanut butter frosting it was! 
Oh mah GAWD!
If I could eat these for breakfast every morning I would be absolutely spoiled!
Thanks for the recipe Tina! Now, all of you’s head on over to Tina’s blog and whip up one of her amazing recipes! 
Banana Doughnuts with Peanut Butter Frosting (GF):
For the doughnuts:
1 1/4 c. gluten-free flour + 1 tsp. xantham gum (omit xantham gum if it is already in the gluten-free flour) ( I substituted 1/2 c. + 2 T. gluten-free flour and 1/2 c. + 2 T. almond flour)
2 t. baking powder
1/2 t. salt
1 1/2 t. ground cinnamon
1 c. granulated sugar
2 eggs, at room temperature
3 ripe bananas, mashed
2 t. pure vanilla extract
1/2 c. vegetable oil (I used melted coconut oil)
For frosting:
1/2 c. smooth peanut butter
2 T. melted coconut oil
1/2 c. confectioner’s sugar
water, as needed
For the doughnuts:
1. Preheat the oven to 350 degrees F. Spray a 6-count doughnut pan with non-stick cooking spray.
2. In a large mixing bowl, combine the gluten-free flour, baking powder, salt, and cinnamon, set aside. 
3. In a small mixing bowl, whisk together the sugar, eggs, mashed bananas, vanilla, and oil. 
4. Stir the wet ingredients into the dry ingredients until just combined. 
5. Pour the batter about 3/4 full into the prepared pan. 
6. Bake until golden and a toothpick inserted into the center of the doughnut comes out clean, about 13-15 minutes.
7. Let the doughnuts cool completely. 
For the frosting
1. In a small bowl, melt the peanut butter in the microwave until melted and smooth, about 15-30 seconds.
2. Add the melted coconut oil and  slowly stir in the confectioner’s sugar. If the frosting is too thick, add  a tablespoon of water to the mix. 
3. Dip the top of your doughnut into the peanut butter frosting and repeat.
Makes about 16 doughnuts.



  1. Delicious! I love peanut butter and bananas together, so I love the PB frosting! Great SRC pick!

  2. Great recipe choice 🙂

  3. I really need a donut pan, these sound fantastic!

  4. I love those little donut pans. I have got to get one. Great pick for SRC!

  5. LOVE LOVE the add’l peanut butter! I forgot about this recipe and I MUST make this again soon for my gluten-free daughter – thanks for the reminder! And SO glad you enjoyed them! (we also freeze them) – so you can make a batch and stick them in the freezer and then when ever you want a doughnut just pull it out and it tastes so fresh. 🙂

  6. This week on Food on Friday, we are collecting ideas for using bananas. Would you be happy to link this in? Here is the link .

  7. Heck ya!!! PB & Bananas…Elvis would be proud. I have some gluten free buds that I’m going to have to make this for.

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