Banana Dutch Baby

I just love saying DUTCH BABIEEEEE!!! Who wants a DUTCH BABIEEEEE?? You should see the looks my family gives me when I walk around yelling this in the house. I just love these little pancakey skillets. Again I feel like I’m late to the party because I’d never heard of these before, but boy are they delicious! An extra simple recipe that doesn’t  require a lot of prep, that’s what I call a win-win. Deliciousness in a skillet. They also rank high on my “cool factor” list because of how cool they look when they come out the oven. Sure they completely deflate a couple minutes after they are removed from the heat, but for those two minutes they look like poofy masterpieces and I feel like I’m some sort of a great cook lol.

Before I settled on the Banana Dutch Baby I experimented with a few savory Dutch Babies and topped them with garlicky spinach, fried eggs, siracha, and grated parmesan. They were good but I wasn’t in love with them and neither was the family. It wasn’t until I decided to top them with carmelized bananas sprinkled with powdered sugar and drizzled maple syrup that my heart melt. OH BOY, so good! But I found that it was still missing an element, WHIP CREAM. So on my second attempt I decided to add not just any whip-cream but coconut whip-cream to give it a tropical twist. And SUCCESS!

Not a huge fan of coconut, don’t worry I’m not either.  My husband doesn’t even like coconut so when I introduced this dish to him he kind of scrunched his face up thinking he wasn’t going to like it, but because the flavor in the coconut whip-cream is so delicate it wasn’t at all overwhelming and enjoyable for both my coconut lovers and non-coconut lovers alike. However coconut lovers, if delicate isn’t your prerogative you can easily enhance the whip-cream with coconut extract to give it a bolder flavor.

Whatever you decide to top it with, either way, the DUTCH BABIEEEE is a winner! Isn’t it so much fun to say?

Banana Dutch Baby

Category: Dessert

Serving Size: 8 -10 servings


    Dutch Baby:

  • 3 large eggs, room temperature

  • 1 teaspoon vanilla

  • 3/4 cup whole milk, room temperature

  • 2 tablespoons unsalted butter, melted, slightly cooled

  • 1/2 cup all-purpose flour

  • 2 tablespoons cornstarch

  • 1 teaspoon salt

  • 1/2 teaspoon cinnamon

  • 1 tablespoon unsalted butter, for buttering the skillet

  • optional powdered sugar, for topping
    Carmelized Bananas:

  • 4 slightly green bananas, sliced

  • 4 tablespoons of unsalted butter

  • 1/4 cup of brown sugar
    Coconut Whip-cream:

  • 1 can of coconut milk *that has been refrigerated at least 12 hours prior to use

  • 2 6-inch cast iron skillets or 1 10-inch cast iron skillet

  • Blender

  • Mixer with a whip attachment


  • Preheat oven to 450 degrees and allow your cast iron skillet to warm up in the oven for thirty minutes. Also at this time, place the mixing bowl that you plan to make the whip-cream in, in the refrigerator to remain cool.
    To make the Dutch Baby:

  • In your blender add the eggs and vanilla. Blend together until frothy, about a minute or two. Next while the blender is going, slowly add the milk, then the butter.

  • Next add the flour, cornstarch, salt, and cinnamon and blend until combined.

  • Pull your cast iron out of the oven, add the remaining butter and quickly swirl it around the inside of the skillet. Immediately pour in the batter before the butter burns. Place skillets back in the oven on the top rack and cook 10-12 minutes for smaller skillets or 15-20 minutes if using a larger skillet. Edges should be slightly brown when done.
    Caramelized Bananas:

  • In a medium skillet on medium heat add the 4 tablespoons of butter and allow to melt.

  • Next stir in the brown sugar until combined. Next lay sliced bananas flat in the skillet and cook until slightly brown. Once browned on one side, flip them over to slightly brown on the other side. Remove skillet from heat, and set aside.
    Coconut Whip-Cream:

  • Take your mixing bowl out of the refrigerator and attach it to your mixer.

  • Flip the coconut milk can over and scoop out just the cream into your mixing bowl. Reserve the liquid for another recipe. If adding extract, add the desired amount at this time. Whip until fluffy and peaks form about 6-8 minutes.
    Finishing Touches:

  • When the Dutch Baby is done, place caramelized bananas in the middle, top with the coconut whip-cream, and sprinkle with powdered sugar. Serve with maple syrup and enjoy!


*Don't throw out your reserved coconut liquid. Use it to enhance another recipe or add to your favorite smoothies.

Recipe adapted from Bon Appetit.


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Christina is a wife and mother to three beautiful children. She holds a degree in culinary arts and is currently enrolled in Bible college to become that much more effective for the Kingdom. Her passions include working with teens, cooking, and all things avocado. She and her family currently reside in the country of Japan.

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