Bananas Foster Dutch Baby
A German pancake topped with bananas foster perfect for brunch or dessert.
Equipment
- Food processor
- Cast iron skillet
- Sauté pan
- Spatula
- Whisk optional
- Mixing Bowl optional
Ingredients
Dutch baby
- 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
Bananas Foster
- 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
Instructions
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.
Assembly
- Remove the Dutch baby from the oven, pour the bananas foster on top and serve immediately. Serve with ice cream or whipped cream.
Nutrition
Serving: 1servingCalories: 223kcalCarbohydrates: 22gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 90mgSodium: 75mgPotassium: 173mgFiber: 1gSugar: 13gVitamin A: 439IUVitamin C: 3mgCalcium: 41mgIron: 1mg
Nutrition Disclaimer*
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