Best 3 Banana Dutch Baby Recipes
Light, airy, and incredibly delicious, the Banana Dutch Baby is a must-try breakfast or brunch dish. This classic German pancake is made with a simple batter of eggs, milk, and flour, and then baked in a hot skillet until golden brown and fluffy. The addition of ripe bananas adds a sweet and fruity flavor that pairs perfectly with the crispy edges and tender center of the pancake. Serve it with your favorite toppings, such as butter, syrup, fresh fruit, or whipped cream, and enjoy a delightful and satisfying meal.
This recipe is not only easy to make but also offers a variety of options to customize it to your liking. For those with dietary restrictions, there are gluten-free and vegan versions of the Banana Dutch Baby, ensuring everyone can enjoy this delicious treat. Additionally, the recipe includes tips and tricks for achieving the perfect Dutch baby, such as using the right pan, preheating it properly, and knowing when to flip the pancake.
With its simple ingredients, customizable options, and delectable taste, the Banana Dutch Baby is a versatile dish perfect for any occasion. Whether you're looking for a quick and easy breakfast, a special brunch dish to impress your guests, or a sweet and satisfying dessert, this recipe has you covered. So grab your skillet and let's get cooking!
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.
DUTCH BABY
Provided by Alton Brown
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F.
- Place 2 tablespoons of the melted butter into a 10-inch cast iron skillet and place in the oven. Set the remaining tablespoon of melted butter aside to cool slightly. Wait 10 minutes before assembling the other ingredients.
- Place the flour, vanilla sugar, salt, milk, eggs and remaining tablespoon of melted butter into the bowl of a food processor or blender and process for 30 seconds. Carefully pour the batter into the preheated skillet. Bake on the middle rack of the oven for 30 to 35 minutes or until the edges are puffed and brown. Sprinkle with additional vanilla sugar and serve with lemon wedges.
Tips:
- For the best results, use a well-seasoned cast iron or other oven-proof skillet.
- Make sure your oven is preheated to the correct temperature before adding the batter.
- Do not open the oven door during baking, as this can cause the Dutch baby to fall.
- Serve the Dutch baby immediately with your favorite toppings, such as butter, syrup, fruit, or whipped cream.
Conclusion:
The banana Dutch baby is a delicious and easy-to-make breakfast or brunch dish. With its fluffy interior and crispy edges, it is sure to be a hit with everyone at the table. It is also a versatile dish that can be topped with a variety of ingredients, making it a great option for any occasion. Whether you are looking for a quick and easy weekday breakfast or a special dish to serve for a holiday brunch, the banana Dutch baby is a great choice.
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