4 thick slices gluten free white bread
50g lactose free butter, softened
1 large banana, peeled and sliced
85g soft, light brown sugar, plus 1 tbsp extra
large pinch cinnamon
450ml lactose free milk
1 tbsp cornflour
Maple syrup to serve
Heat oven to 180C/160C fan/gas 4. Toast the gluten free bread, spread with lactose free butter and cut each slice into 6 equal pieces.
Arrange, butter side up, with the banana in a dish (approx 23cm wide by 5cm deep).
Beat together the eggs, sugar, cinnamon and lactose free milk in a jug.
In a small bowl, add the cornflour with a little of the milk, mix until smooth, then stir into the jug.
Pour over the gluten free bread and banana, then sprinkle with the extra sugar.
bake for 22-25 mins until a skewer inserted into the centre comes out clean. Stand for 5 mins before serving.
Drizzle maple syrup over the top and serve.
Recipe adapted from: Good Food
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