The first Friday of the month is reserved for recipes. You can see additional First Friday Food posts here.
As I said the last time I talked about Dutch Babies, sometimes you want a delicious, warm pastry for breakfast, but just don’t have time to go full-on pancake.
Well I would further add to that, sometimes you don’t have time to slice up a bunch of peaches or apples, or peaches are not in season. Enter, banana dutch babies:
One of the coolest things about dutch babies is the way they puff up in the pan, then deflate when you take them out of the oven (or, at least, *I* think it’s cool, but none of the kids seem to be as excited about it as I am…with this and a lot of other things)
Pictured: mid-puff dutch babies! (And look! It even fits in the oven with sheet pan bacon!)
We have actually been making these for years, so about time I got around to putting this one up. It is easy and delicious. The only problem I have is that two are no longer enough for our family!
Oh wait, I do have one other problem with it.
We only have one cast iron pan, which means my 2nd dutch baby is in a pan that is oven safe, but I don’t normally put in the oven. That means that I can NEVER, EVER remember that the handle will be scorching hot, and constantly grab it for all it’s worth.
Learn from my constant, repeated stupidity. BE VERY CAREFUL ABOUT GRABBING HOT PANS WITH YOUR BARE HANDS!
Recipe adapted slightly from Chef Druck.
- 6 eggs
- 1/2 teaspoon of salt
- 1 cup of flour
- 1 cup of milk
- 2 teaspoons of vanilla
- 2 tablespoons of sugar
- 4 tablespoons of butter
- 1/2 cup of brown sugar
- 4 bananas
- Preheat oven to 450 degrees.
- Get two ovenproof skillets out (cast iron of you have them!)
- Combine the vanilla, eggs, milk, granulated sugar, salt and flour in the blender. Pulse until mixed.
- Heat both pans on medium high heat. Add 2 tablespoons of butter to each pan along with half of the brown sugar. As soon as the sugar is melted, slice two bananas into each pan and turn a few times to coat well on both sides. Let them brown slightly. Pour in half the batter to each pan and put both pans in the oven immediately.
- Cook for 15 minutes, until the Dutch Babies are golden and puffed up. Optionally, douse with a big cloud of powdered sugar (we usually skip this) and serve immediately