2 large ripe bananas
1 tbsp maple syrup, plus extra to serve
50ml lactose free milk
50ml lactose free double cream
drop of vanilla extract
50g caster sugar
1 tsp cinnamon
pinch of nutmeg
1 gluten free loaf, cut into 4 x 2in slices
Oil to fry (not olive oil)
Peel and slice the bananas, mash with the maple syrup and set aside.
Place the eggs, lactose free milk, lactose free cream, vanilla, sugar, cinnamon and nutmeg in a wide, shallow bowl and whisk to combine.
Heat oven to 160C/140C fan/gas 3. Using a sharp knife, slice open each slice of gluten free bread from the top to form a pocket, leaving at least 1cm around the edges.
Stuff the pockets with the banana mix. Soak the stuffed gluten free in the egg mix for 30 secs on each side.
In a large non-stick pan, heat a dash of oil. When sizzling, place the gluten free bread in the pan and fry for 2 mins each side until golden.
You may have to do this in batches. Transfer to the oven to warm through for 5 mins. Serve drizzled with extra maple syrup.
Recipe adapted from: Good Food