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For the banana fritters

175g/6oz rice flour

125g/4½oz cornflour

1 tsp gluten free baking powder

250ml/9fl oz sparkling water

1 tsp sesame oil

4 bananas, cut into chunks

For the caramel

250g/9oz caster sugar

3 tbsp sesame seeds

iced water


Preheat the oven to 200C/400F/Gas 6.

For the banana fritters, sift the rice flour, cornflour and baking powder together into a bowl then stir in the water and sesame oil. Add the bananas and gently mix until coated.

Fill a wide pan half full with vegetable oil and heat until hot, or alternatively heat a deep fat fryer to 180C/350F. (CAUTION: Hot oil can be very dangerous. Do not leave unattended.)

Place the bananas into the pan and fry until golden-brown, then drain on paper towels.

Meanwhile, to make the caramel, place the sugar in a frying pan and heat until all the sugar has melted.

Increase the heat and continue cooking without stirring, until the syrup becomes a light caramel colour. Add the sesame seeds and stir well.

Remove from the heat and carefully add one banana fritter at a time to the hot caramel (CAUTION: The caramel will be very hot, take care not to burn yourself).

Turn it over with a fork to completely coat the fritter in caramel, then remove immediately and plunge into a bowl of iced water.

Remove and drain on a wire rack while cooking the remaining fritters.

Serve the fritters immediately with a scoop of vanilla lactose/dairy free ice cream.

Recipe adapted from: Good Food

Vegetarian - Gluten Free and Low FODMAP Recipe - Sesame seed bananas
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