Banana Doughnuts with Banana Frosting

I can't believe I haven't posted this recipe yet!  I have only made these once.  Yes, they were THAT good!  Soft, "cakey" banana goodness!  Enough said!

You won't believe they are gluten free!

Enjoy!
Kirsten

PS: The recipe came from The Food Network Magazine.  I cut it out, so I'm not sure which issue.

BANANA DOUGHNUTS WITH BANANA FROSTING

1 1/4 cups gluten-free flour, plus more for dusting
2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 teaspoons ground cinnamon
1 cup granulated sugar
2 eggs, at room temperature
1 3/4 cups mashed ripe bananas (about 4 bananas)
4 teaspoons pure vanilla extract
1/2 cup vegetable oil
1/4 cup shortening, at room temperature
2 1/4 cups confectioners' sugar
1/4 teaspoon fresh lemon juice

1)  Make sure your eggs and shortening are out on the counter so they are at room temperature when you are ready to make this recipe.

2)  Preheat the oven to 350F and grease two non-stick, 6-count doughnut pans.

3)  In a large bowl, whisk together the flour, baking powder, salt and 1 1/2 teaspoons cinnamon.

4)  In a small bowl, whisk together the granulated sugar, eggs, 1 1/4 cups mashed bananas, 2 teaspoons vanilla and the oil.

5)  Stir the wet ingredients into the dry until just combined.

6)  Spoon the batter about 3/4 full into the prepared pans.  Bake until golden and a toothpick inserted comes out dry, 12 to 15 minutes; let cool completely on a rack.

Frosting:

1)  In a food processor, combine the shortening, confectioners' sugar, the remaining 1/2 cup banana, 2 teaspoons vanilla and 1/4 teaspoon cinnamon, and the lemon juice.

2)  Glaze the cooled doughnuts with the frosting.

NOTES:

~I used "Sylvana's All Purpose Flour Mix", under Gluten-Free Flour Blends on my blog.

~A wire rack works well for glazing, that way any drips fall under the rack, instead of pooling around the bottom of the doughnut.