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I originally made these and topped them on some cream of wheat for breakfast one day, and then kinda kept making them and putting them on oatmeal and eventually was like “why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.
Caramelized Banana Dutch Baby
Equipment
- 1 large cast iron pan
Ingredients
The Dutch Baby
- 1/2 C Milk
- 2 Eggs
- 1/2 C Flour
- 1 pinch of salt
- 1-2 tbsp Butter
The Banana Topping
- 2 Bananas
- 1/4 C brown sugar
- 1 tbsp butter
- pinch salt
The Extras
- Powdered Sugar
- Pork roll on the side
Instructions
- 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.
