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Bananas Foster Dutch Baby

by Jessie Daye

First published: July 10, 2018 | Updated: June 10, 2026
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BananasFosterDutchBaby.jpg

Bananas Foster Dutch Baby

Dutch Baby Ingredients
3 eggs
½ cup flour
½ cup milk
1 tablespoon sugar
Pinch of nutmeg
4 tablespoons butter
Confectioners’ sugar

Bananas Foster Ingredients
1 stick salted butter
1 cup packed dark brown sugar
1/2 cup heavy cream
2 bananas
1/2 cup chopped pecans (optional)
1/4 cup dark rum
Dash cinnamon

Bananas Foster Dutch Baby

Author: Jessie Daye
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Prep 15 minutes
Cook 25 minutes
Total 40 minutes
A fluffy Dutch baby pancake topped with a caramelized bananas foster sauce with rum and pecans.
Servings 4 servings

Ingredients

  • 3 eggs
  • ½ cup flour
  • ½ cup milk
  • 1 tablespoon sugar
  • 1 pinch nutmeg
  • 4 tablespoons butter
  • confectioners' sugar
  • 1 stick salted butter
  • 1 cup packed dark brown sugar
  • ½ cup heavy cream
  • 2 bananas
  • ½ cup chopped pecans optional
  • ¼ cup dark rum
  • 1 dash cinnamon

Method

  1. Preheat oven to 425 degrees.
  2. Combine eggs, flour, milk, sugar and nutmeg in a blender and blend until smooth. Batter may also be mixed by hand.
  3. Place butter in a heavy 10-inch skillet or baking dish and place in the oven. As soon as the butter has melted (make sure to watch so it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden brown. Lower oven temperature to 300 degrees and bake five minutes longer and then remove.
  4. While dutch baby is cooking, melt the butter for the bananas foster in a heavy skillet over a medium-high heat and add the brown sugar. Stir together and cook for a minute or two. Pour in the cream and stir it around to combine.
  5. Peel the bananas and slice them about 1/2" thick. Drop the slices into the pan. Next, add the chopped nuts and stir them into the sauce.
  6. Carefully stir in the rum and let it start to bubble, and then carefully use a long lighter to ignite it. Let the fire burn and go out (takes about 20 seconds).
  7. Stir in the cinnamon and spoon it over the dutch baby. Top with powdered sugar.

Notes

Be careful when flaming the rum - use a long lighter and keep hands back from the pan. Watch the butter carefully in step 3 to prevent burning.

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Hi, I'm Jessie. 

I’m a Los Angeles mama, home renovator, and lifelong creative, sharing the things that make everyday life a little more beautiful. I believe food is one of the best ways to bring people together, which is why I love cooking: it turns an ordinary Tuesday into something worth remembering. From recipes I make on repeat to DIY projects, home design, and a little bit of real life in between — welcome to my corner of the internet. I’m so glad you’re here.

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