Banana Foster Dutch Baby

What's your favorite brunch menu?

One of my all time favorites is a banana pancake with crunchy edges! I put a creative twist to this classic dish by making a Banana Foster Dutch Baby - a German pancake served right out the oven topped with caramelized bananas and walnuts.

I discovered banana foster for the very first time at Jeannine's Restaurant & Bakery, a brunch place in Santa Barbara, CA! Their Banana Foster French Toast is an absolute must try! Ever since then, I've been hooked on this flavor and wanted to re-create the ultimate brunch menu.

A traditional Dutch Baby is baked in a hot skillet to create the crispy edges that rise as it bakes, but I used a metal cake pan, which created beautiful results regardless!

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Banana Foster Dutch Baby

Ingredients

Dutch Baby

3⁄4 cup all-purpose flour

3 large eggs

1 Tbs sugar

1 tsp vanilla extract

1⁄4 tsp salt

3⁄4 cup milk

3 Tbs unsalted butter

Banana Walnut Topping

2 ripe but slightly-firm bananas

1/2 cup walnuts

2 Tbs butter

1/4 cup brown sugar

1/2 tsp cinnamon

1 Tbs milk

1/4 tsp salt

Powdered sugar for topping

Instructions

1. Pre-heat an 8-10" rounded cake pan, cast iron, or skillet in oven at 450 F.

2. Add flour, eggs, sugar, vanilla, and salt into a blender.

3. Blend for 45 seconds. Use a rubber spatula to scrape the sides.

4. Microwave milk for 30-60 seconds until warm to touch.

5. Add warm milk to blender and blend for an additional 45 seconds.

6. Carefully remove the hot pan from the oven.

7. Add 3 Tbs of butter to hot pan so it can melt completely and swirl to coat the bottom and all sides.

8. Immediately pour batter into pan and return to hot oven.

9. Without opening the oven, bake for 10 minutes at 450 F.

10. Reduce the temperature of the oven to 400 F and continue to bake for an additional 10 minutes until the sides are golden brown.

Banana Walnut Topping (Make while the Dutch Baby bakes in the oven.)

1. In a small pot, saute sliced bananas, walnuts, and butter over medium heat.

2. Gradually add brown sugar, cinnamon, milk, and salt.

3. Stir occasionally for 5 minutes until the sauce has a thick consistency.

4. Pour banana walnut topping into the center of the Dutch Baby and dust with powdered sugar.

5. Enjoy your Banana Foster Dutch Baby!:) It can be kept in the fridge for 2-3 days and heated up in the microwave.
   

Tips

• Feel free to use your preferred choice of milk! (Whole, Almond, Oat, Soy, etc.) I used Almond!

• Walnuts can also be substituted with pecans.

Please let me know if you’ve tried this recipe below in the comments or through Instagram (@thebakedspot)! I’d love to see your beautiful creations!