Food & Drink

Don’t Call It a Donut Recipe

How to make your own Fonuts


Beginning this week Fonuts, West Third Street’s bastion of baked deliciousness, stays open until 10 p.m. every day except Tuesday.

Lest you’re too busy working on your night moves to swing by for an after-hours treat, we tapped pastry chef/co-owner Waylynn Lucas to bring the sweet stuff to you.

Trust us, they’re straight up fo-bulous.

Gluten-Free Banana Chocolate Fonuts
Makes twelve

1½ c. white rice flour
1½ c. almond meal
2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. salt
6 tbsp. organic cane sugar
8 very ripe bananas, peeled and mashed
2 eggs
2 tsp. vanilla extract
¼ c. refined coconut oil or other oil
¼ c. chocolate chips, or to taste

1. In large mixing bowl, mix dry ingredients together. In a separate bowl, mix bananas and wet ingredients. (Note: If using coconut oil, use a water bath to melt the oil.)

2. Combine dry and wet mixes together.

3. Fold in chocolate chips.

4. Pour batter into two nonstick, six-cavity donut pans.

5. Bake at 350° for approximately 15 minutes until golden brown. (When touching the center, the dough should bounce back.)

Fonuts, 8104 West Third Street, at South Crescent Heights Boulevard, Mid-City (323-592-3075 or fonuts.com).

Photo: Courtesy of Fonuts

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8104 W 3rd St
@ S Crescent Heights Blvd
Los Angeles, CA 90048