A perfect brunch item that is ready in minutes. This Dutch baby is topped with bananas foster making this a wonderful way to start a morning or a great way to end a meal. The rum caramel sauce makes a great replacement for maple syrup.
The first time I had bananas foster was when my godmother made it for me when I was staying at her house. Ever since them I have needed to make sure I make some at least once every few months. Since it has such a special flavor I have made all kinds of things like cakes, bread puddings and even a pie with these wonderful flavors. This recipe only take a few minutes to prepare which is what makes is great for either a quick breakfast or dessert.
In this recipe
There are quite a few ingredients in this recipe but the good thing is that many of them are normally found in the house. This make is a great go to recipe or something you can just “whip up” without having to go to the store or plan ahead. There are a few key ingredients you will want to be mindful about:
Milk: You will want this at room temperature and you will want to use whole if possible. If you don’t have whole then reduced fat works. Try to avoid skim or nut milks without any milkfat. If you have skim milk and heavy cream or half and half then replace half of the milk with either of those.
Eggs: For a better rise you will want these to be at room temperature before making this.
Dark rum: The higher the proof the better since you will be lighting it on fire. If you don’t want to use alcohol then replace with pure maple syrup.
Mise en place is your friend
This is one of those recipes that move pretty quickly once you start to make it. I would encourage that while the oven is preheating you get all of the items measured and sliced. This will help with all of the steps, especially the bananas foster since you don’t want really mushy bananas. When the butter is melting in the cast iron skillet is the perfect time to make the batter for the Dutch baby.
Making the Dutch baby
One of the cool things is you can use a food processor or blender for this recipe. I prefer using a blender since it is better at mixing liquids. You can also use a hand mixer or bowl and whisk. However the last option will not get you nearly as high a rise. Unlike other pancake recipes you don’t want to let this rest very long. I have let it rest for up to 10 minutes but I prefer to mix and immediately pour it into the pan and bake. Since oven temperatures vary keep the oven light on and check on it after about 10 minutes.
Flambe the bananas foster
When you make the bananas foster you will want to melt butter with the sugar and cinnamon. From there add the bananas and cook for a couple of minutes.
Safety warning: there are a couple of things to be prepared for with this recipe. The first is that you do not pour the alcohol from a bottle into a pan that has flames. The flames will travel up the bottle and it can explode. It is better to pour the rum into a bowl and then pour that into the pan. The second is to stand back from the pan when igniting the sauce. There will be an initial large flash of flames and depending on the proof the flames can get pretty high. You do do this step off of the stove.
The easiest way to light the rum is to use a long match or lighter with a long lead. However if those are unavailable then you will want to place the lighter below he lip of the pan and gently tilt the sauce towards the edge. Slowly bring the flame up the side until it just sits barely above the lip and starts to curl over. Keep tilting slowly until the sauce comes in contact with the flame and immediately remove the hand with the lighter away from the pan and with you hand holding the pan gently push it away from your body as to not spill or splash the liquid. Once the flames are gone it is ready.
Looking for other pancake recipes?
Bananas Foster Dutch Baby
- Food processor
- Cast iron skillet
- Sauté pan
- Whisk optional
- Mixing Bowl optional
- ½ cup all-purpose flour
- ½ cup whole milk room temperature
- 3 tablespoons butter unsalted
- 1 tablespoon sugar
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 3 eggs room temperature
- 4 tablespoons butter unsalted, cut into pieces
- ¼ cup brown sugar packed
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla
- 2 bananas sliced into ½ inch thick rounds
- 3 tablespoons dark rum
Making the Dutch baby
- Preheat the oven to 425°F, 220°C, or gas mark 7 with the cast iron skillet inside.
- In a food processor or blender add the eggs, milk, flour, vanilla, salt, and sugar and blend until batter is evenly smooth.
- Once the oven is hot remove the cast iron skillet and add the butter. Make sure all of the butter has melted. Immediately pour the batter into the skillet and place back into the oven to bake for 15 minutes or until the sides have started turning dark brown.
Making the bananas foster
- While the Dutch baby is cooking in a sauce pan over medium high heat, heat the butter, brown sugar, and cinnamon.
- Once the butter has melted add the bananas and cook for 1-2 minutes until they start to soften.
- Add the vanilla and rum and with a long match or lighter, ignite the liquid. The flames will be high so stand back until they die down.
- Remove from the heat and set aside.
- Remove the Dutch baby from the oven, pour the bananas foster on top and serve immediately. Serve with ice cream or whipped cream.
3 thoughts on “Bananas Foster Dutch Baby”
Awesome dish, definitely looks delicious and yummy! I believe this dish is perfect for breakfast paired with our favorite all-time hot coffee! Loved it!
We loved this Bananas Foster Dutch Baby recipe was terrific; the family loved it, and we served it with vanilla ice cream as you suggested; it was lush 🙂
I had a few pretty ripe bananas I needed to use up, and this recipe was perfect for it! My kids loved it as well, so that was a win!