6 large bananas, peeled and quartered

8 tbsp light muscovado sugar

2 tbsp lactose/dairy free butter

200ml lactose/dairy free double cream

2 tbsp sesame seeds, toasted

Lactose free vanilla ice cream - click here for recipe



Toss the bananas in 2 tbsp of the sugar. Heat a griddle to medium, then cook the bananas, a few pieces at a time, until sticky and showing griddle marks. Keep warm in a low oven.

For the sauce, put the remaining sugar, the lactose free butter and cream into a saucepan and stir over a gentle heat until the sugar has melted.

Stir in the sesame seeds. Can be made up to a day ahead. To serve, put a few pieces of banana into 8 serving dishes, spoon over some of the caramel, then top with a scoop of ice cream.

Recipe adapted from: Good Food

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We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Toffee & sesame bananas