Have you ever wondered how to transform ordinary bananas into an elegant dessert that will impress even the most discerning guests? The answer might be simpler than you think—a classic French technique with a tropical twist.
This banana clafoutis recipe combines the rustic charm of traditional French baking with the sweet, caramelized goodness of ripe bananas. The result is a custard-like dessert that’s both sophisticated and comforting—perfect for family gatherings or dinner parties alike.
Clafoutis (pronounced klah-foo-TEE) traditionally features cherries, but this banana variation offers a delightful alternative that’s available year-round. The silky vanilla custard base cradles slices of banana that become wonderfully tender during baking.
Ingredients List
- 4 ripe but firm bananas, sliced into 1/2-inch rounds
- 3 large eggs, at room temperature
- 1 cup whole milk (substitute: almond milk for a dairy-free option)
- 1/2 cup heavy cream (substitute: coconut cream)
- 1/2 cup all-purpose flour (substitute: gluten-free flour blend)
- 2/3 cup granulated sugar (substitute: coconut sugar for a less refined option)
- 2 teaspoons pure vanilla extract or 1 vanilla bean, seeds scraped
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1 tablespoon dark rum (optional, but adds wonderful depth)
- Powdered sugar for dusting
The beauty of this banana clafoutis recipe lies in its adaptability. Feel free to add a pinch of cinnamon or nutmeg if you enjoy warm spices with your bananas. For texture contrast, sprinkle in 1/4 cup of toasted coconut flakes or chopped walnuts.
Timing
Preparation time: 15 minutes
Baking time: 35-40 minutes
Cooling time: 15 minutes
Total time: Approximately 1 hour and 10 minutes
This French banana clafoutis comes together surprisingly quickly compared to other elegant desserts. The hands-on time is minimal, making it 30% faster to prepare than many comparable baked custard desserts, while the oven does most of the work.
Step-by-Step Instructions
Step 1: Prepare Your Baking Dish
Preheat your oven to 350°F (175°C). Generously butter a 9-inch round baking dish, pie plate, or cast-iron skillet. The cast-iron option creates a beautiful caramelization around the edges that many dessert enthusiasts particularly enjoy.
Step 2: Prepare the Bananas
Peel and slice the bananas into 1/2-inch rounds. Arrange them in a single layer in your prepared baking dish. If using rum, drizzle it over the banana slices now—this will infuse them with a subtle complexity that elevates the entire dessert.
Step 3: Create the Custard Base
In a blender or food processor, combine the eggs, milk, cream, flour, sugar, vanilla, salt, and melted butter. Blend until the mixture becomes smooth and frothy, about 30-45 seconds. Alternatively, whisk vigorously by hand in a large bowl until well combined.
Step 4: Assemble and Bake
Pour the custard mixture over the arranged banana slices. Tap the dish gently on the counter to remove any air bubbles. Place in the preheated oven and bake for 35-40 minutes, until the clafoutis is puffed, golden around the edges, and set in the center with a slight jiggle.
Step 5: Finish and Serve
Remove from the oven and let cool for about 15 minutes—the clafoutis will deflate slightly as it cools, which is completely normal. Dust with powdered sugar just before serving. Enjoy warm or at room temperature for the best flavor and texture.
For an extra touch of elegance, serve each portion with a small dollop of lightly whipped cream or a scoop of vanilla ice cream. The contrast between the warm clafoutis and cold cream creates a delightful sensory experience.
Nutritional Information
Per serving (based on 8 servings):
Calories: 245
Fat: 11g (Saturated Fat: 6g)
Carbohydrates: 32g (Sugars: 22g, Fiber: 1.5g)
Protein: 5g
Sodium: 110mg
Potassium: 290mg
This dessert provides approximately 15% of your daily potassium needs, thanks to the bananas. While it’s certainly a treat, the banana content adds nutritional value not found in many other desserts, including vitamins B6 and C, along with beneficial prebiotic fiber.
Healthier Alternatives for the Recipe
For a lighter version of this banana clafoutis recipe, consider these modifications:
Replace the whole milk and heavy cream with equal parts of 2% milk or unsweetened almond milk. This simple swap can reduce the fat content by up to 60% while maintaining a satisfying custard texture.
Reduce the sugar to 1/2 cup and add 1 tablespoon of honey for complexity. For those monitoring blood sugar, a monk fruit sweetener blend works beautifully in this recipe, cutting calories without sacrificing sweetness.
Incorporate whole wheat pastry flour instead of all-purpose for added fiber and nutrients. The delicate texture of pastry flour prevents the dessert from becoming too dense or heavy.
Serving Suggestions
Transform your banana clafoutis into a brunch centerpiece by serving it alongside fresh berries and a pot of coffee or tea. The not-too-sweet nature of this dessert makes it appropriate even for morning enjoyment.
For an elegant dinner finale, serve warm slices with a drizzle of salted caramel sauce and a sprinkle of toasted sliced almonds. The temperature contrast and textural elements create a restaurant-worthy presentation.
Create a tropical variation by adding a side of fresh mango or pineapple chunks and a small scoop of coconut sorbet. This pairing enhances the banana flavor while adding refreshing contrast.
Common Mistakes to Avoid
- Using overripe bananas – While perfect for banana bread, extremely ripe bananas will dissolve during baking. Choose bananas that are ripe but still firm enough to hold their shape.
- Overmixing the batter – This develops gluten and results in a tough clafoutis. Mix just until ingredients are combined for the most tender result.
- Opening the oven door too early – This causes the clafoutis to deflate prematurely. Wait until at least 30 minutes have passed before checking.
- Overbaking – The center should still have a slight jiggle when done. Overbaking results in a dry, rubbery texture rather than the desired silky custard.
- Serving immediately from the oven – Allow 15 minutes of cooling time for the custard to set properly and flavors to develop.
Storing Tips for the Recipe
Banana clafoutis is best enjoyed the day it’s made, but leftovers can be refrigerated for up to 2 days. Cover the dish with plastic wrap once completely cooled to prevent it from absorbing refrigerator odors.
To reheat, warm individual portions in a 300°F oven for 10 minutes or microwave on 50% power for about 30 seconds. Avoid high heat which can cause the custard to separate.
While freezing is not recommended for the finished dessert, you can prepare the custard base up to 24 hours in advance and store it in the refrigerator. Simply give it a quick whisk before pouring over the bananas and baking.
Conclusion
This banana clafoutis recipe offers the perfect balance of simplicity and sophistication. With minimal effort, you’ll create a dessert that transforms humble bananas into something truly special—a creamy, custardy delight with French-inspired elegance.
Have you tried making this banana clafoutis? Share your experience in the comments below! Did you add any special touches or ingredient swaps? We’d love to hear how yours turned out and see your beautiful creations. Don’t forget to tag us if you share photos on social media!
