Baked Banana Clafoutis

To finish off the seemingly endless supply of over ripe bananas I have had this week, I decided to try a Clafoutis.  I have never made one before, and as someone pointed out to me just a few days ago, there are an endless number of different recipes to try.  Plus, it has a cute French name.

Traditionally a Clafoutis is made with cherries, but it can be made with any fruit you wish.

Banana Clafoutis

Banana Clafoutis

Baked Banana Clafouti

  • 1/2 cup (125 mL) all-purpose flour
  • 1/4 cup (50 mL) granulated sugar
  • 1/8 tsp (0.5 mL) salt
  • 4 eggs
  • 1 tsp (5 mL) vanilla extract
  • 2 cups (500 mL) milk
  • 2 bananas
  • 2 tsp (10 mL) freshly squeezed lemon juice

Preheat oven to 400 degrees F (200 degrees C). Butter a 9-inch (23 cm) deep-dish glass pie plate or an 8-inch (20 cm) glass baking dish.

In a bowl, whisk together flour, sugar and salt. Whisk in eggs and vanilla until blended. Gradually whisk in milk until frothy. Set aside.

Cut bananas into thin slices and place in a bowl with lemon juice. Toss gently to coat in juice. Arrange banana slices in the bottom of prepared baking dish, overlapping slightly. Gently pour milk mixture over top of bananas.

Bake in preheated oven for about 35 min or until top is golden brown and centre is puffed. Let cool on a wire rack for 15 minutes. Serve warm or let cool completely.