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Chocolate Dutch Baby with caramelised bananas

Crisp, puffed chocolate Dutch baby with a warm caramel banana heart.
Golden and airy, draped in salted caramel and silky whipped cream.
Finish with crunchy nuts for sweet, salty, melt-in-your-mouth bliss.

breakfast ⏱ 40 min 520 kcal / portion 73.0 g carbs / portion (estimated) vegetarian eggglutenmilk 🔗 Original source

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Chocolate Dutch Baby with caramelised bananas
v5 · rb0e705f985 20260727Z1751 60 g butter 200 g banana 125 g salted caramel sauce 250 ml whipped cream nuts to taste urfa chilli flakes to taste 🌀 blend eggs milk vanilla sugar flour and cocoa powder with salt until completely smooth ⏳ cover and refrigerate batter until ready to use (at least a couple of hours or up to overnight) 🔥 preheat the oven to 210°C 🍳 ⏱ 7 min heat butter in a 30cm round ovenproof dish until foaming and starting to brown 🔥 ⏱ 22 min pour the batter into the hot dish and bake until very well risen and golden brown 🍳 ⏱ 5 min cook butter in a frying pan swirling until foaming and starting to brown 🍳 ⏱ 5 min cook bananas until browned turning halfway 🍳 ⏱ 2 min gently swirl in salted caramel sauce and reduce heat to medium-low until caramel coats the bananas spoon caramelised bananas into the centre of the Dutch baby spoon whipped cream over the bananas 🍽 sprinkle toasted chopped nuts over the whipped cream dust with icing sugar and cocoa powder 🍽 sprinkle Urfa chilli flakes over the top (optional) Chocolate Dutch Baby 🎉 3 pieces egg 175 ml milk 2 tsp vanilla bean paste 1 tbsp sugar 100 g plain flour 1½ tbsp cocoa powder fine sea salt to taste icing sugar to taste cocoa powder to taste 30 g 30 g salted caramel sauce whipped cream nuts icing sugar, cocoa powder urfa chilli flakes
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Preparation steps

  1. blend eggs milk vanilla sugar flour and cocoa powder with salt until completely smooth
  2. cover and refrigerate batter until ready to use (at least a couple of hours or up to overnight)
  3. preheat the oven to 210°C
  4. heat butter in a 30cm round ovenproof dish for about 7 minutes until foaming and starting to brown
  5. pour the batter into the hot dish and bake for 22 minutes until very well risen and golden brown
  6. cook butter in a frying pan for about 5 minutes swirling until foaming and starting to brown
  7. cook bananas for another 5 minutes until browned turning halfway
  8. gently swirl in salted caramel sauce and reduce heat to medium-low for about 2 minutes until caramel coats the bananas
  9. spoon caramelised bananas into the centre of the Dutch baby
  10. spoon whipped cream over the bananas
  11. sprinkle toasted chopped nuts over the whipped cream
  12. dust with icing sugar and cocoa powder
  13. sprinkle Urfa chilli flakes over the top (optional)

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