Name: Caramelized Banana Dutch Baby
Prep time: 5 min
Cook time: 15 min
Yield: 1
Cuisine: American
Ingredients: 1/2 C Milk; 2 Eggs; 1/2 C Flour; 1 pinch of salt; 1-2 tbsp Butter; 2 Bananas; 1/4 C brown sugar; 1 tbsp butter; pinch salt

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 these quick caramelized bananas. This is one recipe where they 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I originally made these and topped them on some cream of wheat for breakfast one day, and then kinda kept making them and putting them on oatmeal and eventually was like “why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.

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Banana flavored anything is good to me. I should be making more banana things.

The Ultimate Caramelized Banana Dutch Baby Recipe

If you’re looking for a show-stopping breakfast or dessert that combines the best of both worlds, look no further than this Caramelized Banana Dutch Baby. This recipe takes the classic Dutch baby pancake and amps it up with the addition of sweet, quick caramelized bananas. It’s like Bananas Foster meets Dutch baby pancake. SO good!

While bananas are totally delicious on their own, cooking a banana transforms it into something truly special. This recipe showcases bananas in all their glory, pairing them with a light and fluffy Dutch baby pancake for a breakfast or dessert that’s both über indulgent and so easy to make.

What makes this Caramelized Banana Dutch Baby recipe unique is its simplicity and adaptability. The quick caramelized bananas are shockingly easy to make, while the Dutch baby itself comes together in minutes. Whether you’re serving it for a lazy weekend brunch or as a dessert after a dinner party, this recipe is sure to become a new favorite.

Time Breakdown

Prep Time: 5 minutes
Cook Time:1 5 minutes
Total Time: 20 minutes
Servings: 2

Ingredients to make a Caramelized Banana Dutch Baby

All the Essentials, (Dutch) Baby! *wink, wink!

Milk – You want full fat, whole milk for this recipe. It gives the batter richness. I have not tested this with any non-dairy milks.
Eggs – Once that eggy batter hits that warm pan, and goes right into the hot oven, it begins to puff up. Use large eggs for this recipe.
Flour – Forms the base of the batter. All-purpose flour is what you want.
Salt
Butter – Used in both the batter and for cooking the bananas
Bananas – The star of the show, they caramelized to perfection. You want them ripe, but not falling apart. Think heavily speckled on the exterior, but not brown.
Brown sugar – Creates a delicious caramel sauce for the bananas. You can use light or dark brown sugar for this. I used dark brown sugar, it’s generally what I have.
Powdered sugar – Optional topping for a touch of sweetness, plus it makes everything look so pretty

Step-by-Step Guide to Making a Banana Dutch Baby

Preheat Oven and Cast Iron: Pre-heat oven and a large cast iron pan to 425°F.
Make Batter: Combine all batter ingredients and mix until smooth.
Cook Dutch Baby: 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.
Make Quick Caramelized Bananas: 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.
Top Dutch Baby Pancakes: 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.

Some Expert Tips when making these Bananas Foster Style Dutch Baby Pancakes

Pan temperature

Ensure your cast iron pan is properly preheated for the best rise and texture in your Dutch baby.

Batter consistency

Mix the batter until smooth, but avoid over mixing to keep the Dutch baby light and fluffy. I recommend using a blender for this, it’s quick and makes a perfectly smooth, lump free batter.

Banana selection

Choose ripe bananas for the best flavor, but avoid overripe ones that may turn mushy when cooked. You want them speckled on the exterior, but not fully brown.

Caramel sauce troubleshooting

If your caramel sauce isn’t melting properly, add a small amount of water to help it along.

Serving timing

Serve the Dutch baby immediately after adding the caramelized bananas for the best texture and temperature contrast.

Some common FAQs when making a Banana Dutch Baby

What is a Dutch baby?

Dutch baby, also known as a German pancake, is a large, puffy pancake that’s baked in the oven rather than cooked on a stovetop.

Can I make this recipe without a cast iron pan?

While a cast iron pan is ideal for achieving the best rise and texture, you can use an oven-safe skillet or baking dish as an alternative. You just need to make sure to preheat it in your oven.

Should I prepare the batter in advance?

Absolutely! I recommended prepping the batter in advance, it gives a better texture to the final Dutch baby. However, you can certainly make this right before cooking and it will still be absolutely delicious.

How do I know when the Dutch baby is done?

The Dutch baby is ready when it’s puffed up around the edges and golden brown on top. It should have a slight jiggle in the center when gently shaken.

Why did my Dutch Baby collapse?

Once you take it out of the oven, your Dutch baby is going to collapse. That’s the nature of a Dutch baby. The hot air inside cools, causing the top to fall down, creating a perfect surface to top or fill with whatever you like!

But there is occasionally the instance that it collapses in the oven or doesn’t seem to rise at all. This could be for three main reasons:

Your Oven isn’t Properly Preheated – If your oven isn’t hot enough, you won’t get that gorgeous puff. Make sure to FULLY preheat your oven and the pan you are cooking your Dutch baby in. Set it to 425°F and ensure it’s fully preheated.
Your Cast Iron Skillet or Baking Dish isn’t Preheated – The baking dish for your Dutch baby pancakes needs to be very hot when you add in your batter. Put your dish in the oven and then turn the oven on so it can slowly preheat along with your oven.
Your Batter was way too Cold – The best way to ensure your Dutch baby rises is by having room temperature batter. Take your batter out of the fridge to get to room temperature as far in advance as you can, or make it with room temperature eggs and milk if you aren’t letting it rest. If the batter is too cold, it will immediately drop the temperature of the pan or baking dish, and the Dutch baby won’t rise impressively.

How to Store any leftovers

While this Caramelized Banana Dutch Baby is best enjoyed fresh and warm, you can store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place in a preheated 350°F oven for about 5 minutes or until warmed through. The texture may not be as light and puffy as when freshly baked, but it will still be custardy and delicious.

For the caramelized bananas, it’s best to prepare them fresh just before serving. If you have leftover caramelized bananas, store them separately in the refrigerator and gently reheat in a skillet or microwave before serving.

Can you freeze Dutch Baby Pancakes?

Absolutely! Cook your Dutch baby (without toppings), then store it in an airtight container in the freezer. To thaw, you can leave it in the fridge overnight or at room temperature for about 30 minutes. Reheat it in the oven at a low temperature of 250-300°F (120-150°C) for 10-15 minutes. Check at around 10 minutes to ensure it’s heated through but not overcooked and rubbery.

Some Serving Ideas for those Caramelized Bananas and Dutch Baby (German Pancake) Variations

Make it an Ice Cream Sundae

Transform this breakfast dish into a decadent dessert by topping the warm Dutch baby and caramelized bananas with a scoop of vanilla ice cream.

Add Nuts

Add some crunch by sprinkling chopped pecans or walnuts over the caramelized bananas before serving.

Go Choco-Banana

Drizzle some melted chocolate over the top for an extra indulgent treat. Chocolate and banana is one of my favorite combos!

Get creative with the Fruit

Add in other fruits like sliced apples or pears. Anything that you think would be delicious cooked in butter and brown sugar.

Make a Savory Version

For a savory twist, omit the sugar and caramelized bananas, and instead top with sautéed mushrooms, spinach, and a sprinkle of cheese. Once of my favorite savory Dutch Baby combos is a version with Ham, Cheese and Eggs.

Add some Spice

Add a pinch of cinnamon or nutmeg to the Dutch baby batter for a warm, comforting flavor.

Go Tropical

Substitute coconut milk for regular milk in the batter and garnish with toasted coconut flakes for a tropical twist. Add on some fresh mango right at the end. Yum!

Feel free to experiment with different toppings and flavors to make it your own!

There you have it – a delicious Caramelized Banana Dutch Baby that’s sure to become a new favorite in your recipe repertoire. Whether you’re serving it for a special breakfast, brunch, or as a unique dessert, this dish is sure to please. The combination of the light, fluffy Dutch baby pancake and the sweet, caramelized bananas creates a perfect balance that will leave everyone asking for seconds.

Don’t be afraid to get creative with this recipe. The basic Dutch baby serves as an excellent canvas for a variety of flavors and toppings. While the caramelized bananas are a standout choice, feel free to experiment with other fruits, nuts, or even savory options to suit your taste preferences or the occasion.

Remember, the key to a perfect Dutch baby is a well-preheated pan and a hot oven. This helps create that signature puff and golden-brown edges that make Dutch babies so visually appealing. And when it comes to the caramelized bananas, patience is key – let them develop that beautiful golden color and rich caramel flavor before adding them to your Dutch baby.

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