Bananas are back…they have a new friend

Posted by on Nov 6, 2011 in Dessert, featured, Product review, Recipes | 0 comments

Bananas are back…they have a new friend

Don’t you love it when you find a new product on the shelves of your supermarket that you can enjoy without being concerned about the after-effects?  It’s also nice to get the feeling that a big company is hearing the needs of consumers and willing to meet them.

So today I would like to let you know about my recent find, Lactose free ice cream.  That’s right friends, Nestle Peter’s are now making a 1.2L tub of Classic Vanilla 99.9% Lactose Free ice cream.  It retails between $6-7, so no, not on the inexpensive side of your grocery list.  If you are interested in the details it has 10.9g fat and 18.6g sugar per 100g serve.  The sugar comes in the form of glucose from wheat (so unfortunately not suitable for people with coeliac or gluten intolerance – *please see below), sugar (or sucrose) and galactose (safe for low FODMAP).



So how does it taste?  I was pleasantly surprised at how smooth and creamy this ice cream was.  There was no funny flavour and it didn’t have extra sweetness that can sometimes be found with lactose free dairy.


The other great relief at the supermarket is that bananas are slowly coming down in price.  Our Australian banana farmers have had a tough time with cyclones and floods wiping out crops, pushing prices up to $16 a kilo.  This week I have enjoyed bananas again, feeling very indulgent with a scoop of lactose free ice cream…low FODMAP bliss.



Caramelised Bananas and Pecans with

Lactose Free Ice Cream

Serves 1, or maybe 2 could share…maybe
1 tablespoon chopped pecans

1 banana, halved lengthways

1½ teaspoons brown sugar

¼ teaspoon cinnamon

1 tablespoon butter

juice of ½ orange

Lactose free ice cream
Heat a small fry pan over medium high heat.  Toss the pecans in the pan for 1-2 minutes to toast, moving them around so they don’t burn; remove to a bowl and set aside.

Sprinkle each half of the banana with the brown sugar and cinnamon.  Melt the butter in the fry pan until foamy and add the bananas, sugary side down, and cook 1-2 minutes until the sugar turns golden and a little crisp.  I like to remove the banana to my serving plate at this stage as I’m not aiming to cook the banana, just get a nice caramelised finish on the cut surface.

Tip the orange juice into the fry pan and swirl around with the sweet butter until you have a nice thick sauce.  To serve drizzle the sauce over the banana, add a scoop of ice cream and scatter the pecans.


* I have been advised by some coeliac readers that according to the Coeliac Society of Australia glucose derived from wheat should have negligible amounts of gluten, if any, and therefore be safe for people with coeliac/gluten intolerance to consume.


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