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Caramelized Banana Dutch Baby

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  • Ready in: Prep: 10 M, Cook: 25 M, Total: 35 M
  • Serves: 4
  • Complexity: medium
  • kcal: 441
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.


  • 3 tablespoons 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 (3/4 cup)
  • 3 ripe but firm bananas
  • 2 tablespoons Butter
  • 2 tablespoon brown sugar
  • 1/4 teaspoon salt
  • Step by Step Directions

    1. CBDBcombegsPreheat the oven to 425F.

      Whisk together the eggs, milk, sugar, vanilla, and nutmeg until well combined and slightly frothy on top.





      CBDBaddflourWhisk in the flour until no flour streaks remain, but a few lumps are okay.






      CBDBmeltbuttIn a 10-inch cast iron skillet set over medium heat, melt the Land O Lakes® Butter.






      Pour the batter into the skillet (all the butter should be melted at this point), and pop the pan into the lower third of the oven.

      CBDBpourbattBake for 18-20 minutes until the Dutch baby is cooked through.







    2. CBDBdeflatePop it into the oven, and while that bakes, slice up some bananas:

      When your dutch baby comes out of the oven, it will be puffy, then deflate a bit as it cools.





      CBDBsliceWhile the Dutch baby bakes, make the caramelized bananas.

      Peel and slice the bananas, then heat a nonstick skillet over medium heat.






      Add the 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.





      CBDBdoneServe the caramelized bananas on top of the Dutch baby slices. Enjoy!













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