1 ripe banana
40g cocoa powder
4 slices thick white gluten free bread from a round loaf
3 medium eggs
1 tbsp lactose free double cream
1 tbsp maple syrup
1 tsp vanilla extract
25g unsalted lactose free butter
ground cinnamon, to serve
icing sugar or extra maple syrup, to serve (optional)
Serves - 1
Slice the banana into a small bowl and mash using a fork. Lay 2 slices of gluten free bread on the work surface.
Divide the banana mixture between them, spreading it almost to the edges. Top each with a second slice of bread and press together to make a sandwich.
In a shallow dish, whisk together the eggs, lactose free double cream, cocoa, maple syrup and vanilla extract. Melt the lactose free butter in a large frying pan over a medium heat.
Lay one sandwich into the egg mixture to coat one side, then carefully flip it over so that both sides of the sandwich are soaked in the egg.
Lower the sandwich into the hot frying pan and cook for about 1 min on each side, until golden brown. Repeat with the second sandwich.
Cut the sandwiches in half to serve and sprinkle with a little ground cinnamon and either icing sugar or extra maple syrup if you’re feeling super-indulgent.
Recipe adapted from: Good Food