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Caramelized Banana Dutch Baby
get ready for something sweet
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If you were to ask me what my favorite fruit was I would probably give you a decent sized list consisting of passion fruit, watermelon, peaches, cherries, and so on. All thing that have a very specific season when they really shine. Bananas do not come to mind, and I’m guessing it would have something to do with how commonplace they are. They’re always available, and there is usually an abundance in this household. We love bananas around here and we eat a lot of them. Hands down my most consumed fruit. But after eating an excess of them in their raw and frozen states, I do occasionally like to switch things up and cook them, which if how I ended up making some quick caramelized bananas and then topping them on a dutch baby. This is one recipe where the bananas shine, really take center stage.
I originally made these and topped them on some cream of wheat for breakfast one day, and then kinda kept making them and putting them on oatmeal and eventually was like “why not put ‘em on a dutch baby?” It was the perfect pairing. And now I’m sharing the recipe with you. But, you can certainly think outside the dutch baby box and top these on some pancakes, make an ice cream sundae with them. A Belgian waffle would be delicious! Go wild. Now onto the recipe…
Prep Time: 5 mins
Cook Time: 15 mins
Special Equipment: Large Cast Iron Pan
The Dutch Baby
1/2 C Milk
1/2 C Flour
1 pinch of salt
1-2 tbsp Butter
The Banana Topping
1/4 c brown sugar
1 tbsp butter
Pork roll on the side
Pre-heat oven and a large cast iron pan to 425°F.
Combine all batter ingredients and mix until smooth.
When oven reaches temp, add butter to pan, pour in your batter and return to oven to cook for 15 minutes. While your dutch baby gets puffed to perfection in the oven you can get your bananas cooking.
In a large skillet melt butter over medium-low heat. Slice bananas in half lengthways and lay sliced side down in pan with butter. Sprinkle over brown sugar and a small pinch of salt. Let bananas brown and caramelize for about 5 minutes. Flip to check for doneness. You want them golden brown and the sugar should be melted and gently bubbling. If you’re having any issues with your sugar melting and getting a nice saucy consistency, add in 1/2 tsp of water and swirl around pan. That should help loosen things up. Let bananas cook for another 3 minutes. Turn off the heat and let them sit while you get your dutch baby from the oven.
Once dutch baby is nice and inflated, and has a slight bit of color on top, remove from the oven and top it up with your caramelized bananas. Sift some powdered sugar on top, totally optional, but I love it, and serve with some pork roll.
Dutch Baby Pancakes
I love a Dutch baby. They can be sweet, they can be savory, it’s a base for any flavors you want. Here I did three versions of these Dutch Baby Pancakes; one with grapefruit and vanilla sugar; one with powdered sugar and maple syrup; and another with ham, egg and some gruyere cheese. Not only is this a great breakfast-for-dinner kinda thing, it’s a great prep ahead for brunch. And, it’s a bit of a showstopper with that giant puff in the oven.
If you haven’t had a Dutch baby before think of it as a big baked crepe or giant pop-over. It’s light and airy on the inside thanks to the very eggy batter and the hot oven it gets cooked in. Where you can get really innovative is in the toppings. Use what you have, whatever you like. I like to make these for dinner and make two or three, keeping the batter stored in the fridge. I’ll use a blender, pour it in a mason jar and when I’m ready to eat, preheat that pan in the oven and I’m ready to Dutch baby.
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