Strawberry Banana Dutch Baby

Recreating brunches at home during our 30th weekend since quarantine started. It’s my first dutch baby! Maybe this will forever be the new normal. And maybe it’s not so bad to cook more, learn new things, and spend more time intimately with family.

Cooking Method
Stovetop
Oven

Time
🕒

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Recipe

Ingredients (4 Servings)

3 EGGS
1/2 CUP MILK
2 RIPE BANANAS, SLICED
3 TBSP BUTTER
2 TBSP SUGAR
2 TBSP BROWN SUGAR
1 TSP CINNAMON
1/8 TSP GROUND NUTMEG
1/4 TSP SALT
1/2 CUP ALL PURPOSE FLOUR
1 TSP BAKING POWDER
6 STRAWBERRIES, SLICED
1/2 TSP LEMON ZEST
1 TSP VANILLA EXTRACT
POWDERED SUGAR
PECANS

Instructions

In an oven safe skillet/cast iron pan, melt butter, add both sugars, cinnamon, nutmeg and 1/2 of the sliced bananas. Cook on medium heat for 5 minutes.

While cooking, in a blender add milk, 1/4 of the sliced bananas, eggs, flour, vanilla extract, baking powder, lemon zest, salt and mix until combined.

Add the mixture to the pan and make sure it’s evenly spread. Add the last 1/4 of sliced banana in the center in a nice pattern. Place in oven for 15 minutes.

When it’s done, remove and top with sliced strawberries, pecan and powdered sugar.