Recipe: Banana clafoutis
Banana clafoutis recipe, for a winter dessert choose ripe bananas, they will flavor your clafoutis even more. I love the moment when the clafoutis perfumes the whole kitchen. Banana cake to finish a meal or for a big snack with the return of the ski slopes. I still have some very ripe bananas left, I hesitate between a banana pie or a banana cake, it’s my daughter who will choose this evening. After tasting this banana clafoutis.
Recipe ingredients
- Banana clafoutis recipe for 8 people:
- 5 eggs
- 60 gr of flour
- 170 gr caster sugar
- 9 bananas
- ½ lemon
- 1 pinch of salt
- 20 cl liter of milk
- 20 cl of fluid cream
- 90 gr of butter
- 1 sachet of vanilla sugar
Instructions
- Peel the bananas.
- Split lengthwise in four.
- Cut the bananas into small wedges.
- Pour the juice of half a lemon over the bananas.
- Beat the eggs with the sugar until the mixture is white.
- Add the sifted flour in rain without stopping mixing, until the mixture is very smooth.
- Melt 50 gr of butter in the microwave, then add it to the preparation.
- Add the cream and then the milk.
- Butter your clay mold with the rest of the butter.
- Arrange your banana wedges at the bottom of the dish.
- Cover with the dough you have prepared.
- Sprinkle 60 gr of butter on the preparation
- Bake in a hot oven at 200 °, on the lowest rack of the oven for 10 minutes.
- Lower the oven to 180 ° and finish cooking for 40 minutes.
- Take out of the oven at the end of cooking and distribute the vanilla sugar over the clafoutis.
- Enjoy lukewarm.
Beetroot clafoutis
What wine to drink with: Banana clafoutis
My favorite wine for this Alsace Muscat Grape variety recipe: White Muscat.
Temperature between 07 ° and 10 °
Thanks to Beatrice for the bananas
Ripe bananas
Slice the bananas
Cut into slices
Ready to cook
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