Chocolate Banana Dutch Baby

This bad boy is one true brunch staple. Its funky looks will make everyone go 'ahh' when they see it come out of the oven. Wait, the oven? Well, there's not much effort involved in making a dutch baby, really, and you only need to put it in the oven for 20 minutes & watch it puff up like crazy. 

Dutch baby is a custardy pancake that can be made either sweet or savoury. Classic dutch baby is finished off with a drizzle of lemon juice and a generous dusting of powdered sugar, but we're upping our game here today with chocolate and bananas. The dough is super easy to make, because you simply need to whizz everything in a blender and pour it in the pan. Then wait for it to puff up in the oven, praise your dutch baby's looks and dig in. 

Once out of the oven, it will deflate as puffing up only creates air bubbles in between two layers of dough that form naturally while baking. OK, I know it sounds a little disappointing, but try it and you're gonna love it forever. 

Makes one dutch baby, approx 26cm in diameter   |   serves 3-4   |   1 cup - 250 ml |   5 mins prep time & 15-20 mins in the oven


  • 3 medium eggs
  • 1/2 cup of whole milk
  • 1/2 cup of flour
  • 1 tablespoon of sugar
  • a pinch of salt
  • 1 teaspoon of vanilla extract
  • 1+1/2 ripe bananas
  • 60 g of chocolate - milk or bittersweet
  • 2 tablespoons of unsalted butter for cooking

Preheat your oven-friendly pan (24-26cm in diameter) in a 220°C oven. In the meantime, prepare the dough: place eggs, milk, vanilla, salt, sugar and flour in a blender. Whizz for about 30 seconds or until you have a smooth thin dough. Cut bananas into 6 slices. Melt chocolate over a steam bath (in a heatproof bowl placed over a saucepan with simmering water; water should never touch the bottom of a bowl). Take your skillet out of the oven, add butter and swirl your pan so that butter can melt and cover the bottom of the pan. Immediately arrange banana slices on the pan, pour batter in the middle of the pan, drizzle with melted chocolate and put it in the oven. 

Bake for 15-20 minutes until your dutch baby has puffed up and browned. Do not overbake. Serve immediately.

Note: I used milk chocolate for this recipe, but you can use bittersweet kind if you want less sweetness and a deeper chocolate taste.