½ vanilla pod, scraped of seeds

150ml lactose/dairy free double cream

2 ready-made meringue nests, crumbled into chunks

2 bananas, sliced

For the salted caramel sauce

2 tbsp caster sugar

3 tbsp lactose/dairy free double cream

1 tbsp lactose/dairy free butter

pinch of sea salt flakes

For the chocolate sauce

2 tbsp lactose/dairy free full-fat milk

1 tbsp lactose/dairy free double cream

1 tbsp good quality cocoa powder

Serves - 4


To make the salted caramel, put the sugar and 2 tbsp water in a small heavy-bottomed saucepan.

Place on a low heat and swirl gently until the sugar has melted.

Turn up the heat and let the sugar bubble and caramelise to a nutty brown.

Take off the heat and pour in the lactose/dairy free cream, butter and salt flakes – do this carefully, as it may spit. Gently stir together until smooth and glossy.

For the chocolate sauce, bring the lactose/dairy free milk and cream to the boil in a small saucepan.

Add the cocoa powder, then remove from heat.  Stir until a smooth sauce.

Put the vanilla seeds into the lactose/dairy free cream and whip until just holding soft peaks.

Fold the meringues and banana slices into the cream, leaving a few slices for garnish.

Put in serving dishes and drizzle with the two sauces. Top with the remaining banana slices. Serve immediately.

Recipe adapted from: Good Food
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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Chocolate, salted caramel & banana mess