Caramelized Banana Topped Dutch Baby
This Caramelized Banana Topped Dutch Baby is perfect for a special breakfast or brunch. This German-style pancake is served by cutting into slices and serving with rich caramelized bananas.
I know cereal is more or less the default food for breakfast, but can I admit that I really don’t care much for it?
I totally understand the convenience of it, but I want a hot breakfast over cold breakfast every time. Pancakes, breakfast burritos, omelets, waffles – those are all dishes that I get excited about in the morning!
If you’ve never had a Dutch baby before, it’s a German pancake that’s kind of like a big skillet popover. It’s very eggy and light at the same time and is reminiscent of bread pudding. What’s nice is you make one giant pancake and then slice it into pieces for everyone to share. I can’t wait to show you how to make it!
Start your Dutch baby by whisking to combine eggs, milk, vanilla, nutmeg and sugar:
Then add in flour to form a batter:
Now grab a cast iron skillet and some butter:
And melt three tablespoons of butter in the skillet:
Once the butter has melted and starts to brown, pour in your batter:
Pop it into the oven, and while that bakes, slice up some bananas:
Cook them in a mixture of butter, brown sugar, and a pinch of salt to get them caramelized and a little soft on the edges:
When your dutch baby comes out of the oven, it will be puffy, then deflate a bit as it cools:
Dust the dutch baby with powdered sugar and pile on the caramelized bananas in the middle:
Cut it into slices and lay a caramelized banana on each slice:
Caramelized Banana Dutch Baby
For the Dutch Baby:
- 3 tablespoons Unsalted Butter
- 3 large eggs
- 3/4 cup milk
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon freshly grated or ground nutmeg
- 3.75 ounces all-purpose flour, by weight (3/4 cup, measured)
For the caramelized bananas:
- 3 ripe but firm bananas
- 2 tbsp Unsalted Butter
- 2 tablespoon brown sugar
- 1/4 teaspoon salt
- Preheat the oven to 425F. In a 10-inch cast iron skillet set over medium heat, melt the Land O Lakes® Butter. In the meantime, whisk together the eggs, milk, sugar, vanilla and nutmeg until well combined and slightly frothy on top. Whisk in the flour until no flour streaks remain, but a few lumps are okay. Pour the batter into the skillet (all of the butter should be melted at this point), and pop the pan into the lower third of the oven. Bake for 18-20 minutes until the Dutch baby is cooked through.
- While the Dutch baby bakes, make the caramelized bananas. Peel and slice the bananas, then heat a nonstick skillet over medium heat. Add the Land O Lakes® Butter, brown sugar and salt, and stir for a minute or two until the butter has melted and the ingredients are combined. Lay the banana slices in the pan and cook for 2-3 minutes on each side, until the bananas caramelize and soften slightly on the edges. Serve the caramelized bananas on top of the Dutch baby slices. Enjoy!
Fifteen Spatulas has partnered with Land O’Lakes for an exclusive endorsement of Land O Lakes® Butter for the Kitchen Conversations blogger program. This blog post is sponsored by Land O’Lakes.