Banana Fritters with Fresh Pineapple

Low FODMAP recipes: based on the Low-FODMAP Diet, designed for people with irritable bowel syndrome, Dr Sue Shepherd 2013 Melbourne

Banana Fritters with Fresh Pineapple

“Banana fritters takes me right back to my childhood. As a grown up I've tried to lighten the texture a bit by using sweetened breadcrumbs instead of batter, and serving them with fresh tropical fruit. Completely delicious if I do say so myself!” Dr Sue Shepherd

1 cup (120g) dried, gluten-free, soy-free breadcrumbs; 1/3 cup (75g) brown sugar; 3 tspns ground cinnamon; 2 eggs; ½ tspn pure icing sugar; 4 small bananas, peeled and halved lengthways; 40g butter; gluten-free, lactose-free vanilla ice-cream, to serve; ½ small pineapple, peeled, cored and finely chopped; pulp of 2 passionfruit
 

Preheat the oven to 150°C.
 

Combine the breadcrumbs, brown sugar and cinnamon on a large plate.
 

Lightly beat the eggs and icing sugar in a shallow bowl.
 

Dip the bananas in the egg mixture, then toss in the breadcrumbs until well coated.
 

Heat half the butter in a large non-stick frying pan over medium-low heat. Add half the banana pieces and cook for 3-4 minutes each side until golden brown. Transfer to a baking tray and keep warm in the oven. Melt the remaining butter and cook the remaining banana halves.
 

Place two banana halves on each serving plate. Tops with scoops of ice-cream, then spoon over the chopped pineapple and passionfruit pulp. Serve immediately.

 

I used rice crumbs instead of breadcrumbs. This dessert really was light and delicious.

Highly recommended! Anne.

 

 

And this marvel is Les's experiment with Ella and Rob's new juicer (etc) gadget

- 100% frozen pineapple extruded as sorbet - totally yum! Anne