4 thick slices gluten free white bread

50g lactose free butter, softened

1 large banana, peeled and sliced

2 eggs

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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