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.
1 cup flour
1/2 teaspoon salt
2 tablespoons sugar
dash vanilla essence
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)
- Add all dry ingredients to a mixing bowl.
- Make a well in the centre. Add the three eggs. Begin beating with a whisk.
- Add enough milk to make a thick pancake batter.
- When thoroughly mixed, put bowl aside for at least 30 minutes.
The oven and dish
- While your batter is set aside, preheat your oven to 220C.
- 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).
- Slice your bananas on a slight diagonal.
- Layer these into the dish. They should overlap a little, and completely cover the bottom of the dish.
- Evenly sprinkle the sugar, maple, golden syrup and vanilla over the bananas.
Putting it all together
- 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.
- Use a fork to gently press any unruly banana pieces down under the batter.
- Put the dish in to the oven and bake on 220C for 10 minutes.
- 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.