Banana Dutch Baby Recipes
DUTCH BABY WITH BANANA-BERRY COMPOTE
A family favorite for over a decade. I hope this recipe will make another family happy also!
Provided by cathyjo3
Categories Breakfast and Brunch Pancake Recipes Baked Pancake Recipes
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Place a 10-inch ovenproof skillet in the oven to heat up.
- Combine eggs, milk, flour, 2 tablespoons sugar, and salt in a blender; blend until batter is very smooth.
- Remove hot skillet from the oven. Add margarine and swirl until melted. Pour batter into the hot skillet.
- Bake in the preheated oven until puffy and golden, about 15 minutes.
- Meanwhile, toss bananas, strawberries, blueberries, 1 tablespoon sugar, and lemon juice together in a bowl. Spoon compote onto hot pancake and top with a dollop of frozen whipped topping. Cut into wedges and serve immediately.
Nutrition Facts : Calories 380 calories, Carbohydrate 47.6 g, Cholesterol 128.1 mg, Fat 18.1 g, Fiber 2.7 g, Protein 9 g, SaturatedFat 10.6 g, Sodium 211.9 mg, Sugar 25.6 g
BANANA DUTCH BABY PANCAKE
Provided by Katie Lee Biegel
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Melt 2 tablespoons of the butter in a 10-inch ovenproof skillet over medium-low heat. Add the brown sugar and stir until the sugar begins to melt. Add the pecans and cook for 2 more minutes. Transfer the pecans to a small dish and set aside. Reserve the skillet (with any residual brown sugar) for the pancake.
- In a small bowl, mix together the flour, granulated sugar, cinnamon and salt. Set aside.
- Melt the remaining 3 tablespoons butter in a small pan. In a large bowl, add the buttermilk, vanilla, egg yolks and melted butter and whisk until blended. Gradually whisk in the flour mixture. Stir in the smashed bananas. Beat the egg whites until soft peaks form and gently fold into the banana mixture.
- Sprinkle the pecans over the bottom of the reserved skillet along with the banana slices. Gently spoon the batter into the skillet. Bake until golden brown, 20 to 30 minutes.
- Invert the pancake onto a serving plate and dust with confectioners' sugar. Cut into wedges and serve with maple syrup.
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CARAMELIZED BANANA TOPPED DUTCH BABY - FIFTEEN SPATULAS
From fifteenspatulas.com
5/5 (2)Total Time 35 minsCategory BreakfastCalories 441 per serving
- 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!
BANANAS FOSTER DUTCH BABY - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (5)Total Time 1 hrCategory Breakfast, Brunch, DessertCalories 293 per serving
- Preheat oven to 425°F (not convection/fan assisted) with rack in centre of oven. Take your milk and eggs from the fridge to warm to room temperature.
- Make the Batter: Melt the 2 Tbsp butter in the microwave or a small saucepan. Pour into a blender or medium bowl and let cool slightly, if hot. Add the milk, eggs, flour, white sugar, vanilla extract, and salt. Blend batter until smooth. Let sit in blender for 30 minutes, while oven preheats and you prepare the other ingredients. (Make Ahead: you can refrigerate the batterin an air-tight container up to 24 hours. Bring to room temperature before using).
- Heat a 10-inch top-diameter cast-iron skillet (or similar sized oven-proof skillet) over medium-high heat on the stovetop for 5-10 minutes. Add the remaining 2 Tbsp of butter and stir to melt. Once butter is foaming, add the brown sugar and stir to combine. Add the halved bananas, round side down. Swirl in pan, then flip the bananas so the flat side of the bananas is down. Quickly re-blend or re-whisk your resting batter, then pour the batter all at once into the hot skillet. Immediately transfer the skillet to the preheated oven and bake for 18-22 minutes, or until puffy and golden. *Don't open the oven door while the Dutch baby is baking. You can monitor it's progress with the oven light on and through the glass.
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- Drizzle on the maple syrup and sprinkle with the cinnamon. Cook until the bananas are browned and sticky, about 5 minutes.
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