Banana Clafouti Recipe



banana clafouti

This recipe is for banana clafouti, a very cheap and quick dessert which is absolutely divine. We found a recipe for this in Larousse Gastronomique, and have been making variations on it for the past few weeks using a range of seasonal fruit like bananas and plums, as well as tinned apricots and peaches. Clafouti is a really tasty and fulfilling dish, with its simplicity making it a fantastic dessert to knock up after a long day at work.


The batter

3 eggs
1 cup flour
1/2 teaspoon salt
2 tablespoons sugar
dash vanilla essence

The fruit

3 large bananas
2 tablespoons sugar
2 tablespoons maple syrup (optional, though honey or similar sweet syrup is recommended)
1 tablespoon golden syrup (optional)
1 teaspoon vanilla essence (optional)


The batter

  1. Add all dry ingredients to a mixing bowl.
  2. Make a well in the centre. Add the three eggs. Begin beating with a whisk.
  3. Add enough milk to make a thick pancake batter.
  4. When thoroughly mixed, put bowl aside for at least 30 minutes.

The oven and dish

  1. While your batter is set aside, preheat your oven to 220C.
  2. Lightly grease a medium sized quiche, tart or baking dish, using butter or a light low-scented oil (we use something very similar to this. You could, however, use any dish – basically what you’re looking for is one with enough room to accommodate three bananas and the batter, with around half a centimetre space at the top of the dish to allow the batter to rise).

The fruit

  1. Slice your bananas on a slight diagonal.
  2. Layer these into the dish. They should overlap a little, and completely cover the bottom of the dish.
  3. Evenly sprinkle the sugar, maple, golden syrup and vanilla over the bananas.

Putting it all together

  1. Slowly pour the batter in to the dish, making sure that it gets in to all of the gaps between the banana slices, covering them completely.
  2. Use a fork to gently press any unruly banana pieces down under the batter.
  3. Put the dish in to the oven and bake on 220C for 10 minutes.
  4. Then drop the temperature 180C and bake for an additional 20-25 minutes, or until top of batter is golden brown. Tip: We tend to put the dish on top of a thin metal oven tray to prevent any of the batter from spilling over in to the oven – not essential, but handy.

Serve the clafouti hot/warm with vanilla icecream, thick cream, or sour cream/creme fraiche. Leftovers are fantastic the next day for breakfast, served with natural or vanilla yoghurt.


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