Caramelized Banana 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.
Course Breakfast
Cuisine American
Keyword banana dutch baby, caramelized bananas for pancakes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 441kcal


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 LakesĀ® 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 LakesĀ® 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!


Calories: 441kcal | Carbohydrates: 57g | Protein: 10g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 182mg | Sodium: 223mg | Fiber: 3g | Sugar: 30g