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spiced chocolate dutch baby pancake with caramelised bananas and peanut butter

Spiced Chocolate Dutch Baby Pancake With Caramelised Bananas & Peanut Butter Drizzle

Serves 4 sensibly, 2 ostentatiously
Author Domestic Gothess



  • 180 ml (¾ cup) milk
  • 4 large eggs
  • 80 g (⅔ cup) plain flour
  • 30 g (3 tbsp) cocoa powder
  • 30 g (2 tbsp + 1 tsp) sugar
  • ½ tsp vanilla extract
  • ¼ tsp salt
  • ¾ tsp cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • 30 g 2 tbsp butter

Caramelised Bananas

  • 2 large ripe bananas, peeled and sliced
  • 55 g (¼ cup + 1 tsp) caster (superfine) sugar
  • 2 tbsp water
  • 15 g (1 tbsp) butter

Peanut Butter Drizzle

  • 2 tbsp peanut butter
  • 2 tbsp of milk
  • 2 tbsp icing powdered sugar, sifted
  • Icing sugar and cinnamon to serve


  • Heat the oven to 220C/425F/gas mark 7. Place a 26cm/10in cast iron skillet (or pie dish/cake tin) in the oven to heat up.
  • Put the milk, eggs, flour, cocoa powder, sugar, vanilla extract, salt and spices in a blender and blend until smooth.
  • Add the butter to the hot skillet, return to the oven until the butter is melted and sizzling.
  • Pour the batter into the skillet and bake for 20-25 minutes until puffed up and darkened around the edges.
  • Whisk together the peanut butter, milk and icing sugar until it is smooth and thin enough to drizzle; set aside.
  • minutes before the pancake is done, prepare the bananas. Place the sugar and water in a medium frying pan or saucepan (make sure it doesn't have a dark coloured bottom or you will struggle to tell when the caramel is ready).
  • Heat, swirling the pan occasionally (don't stir) until the sugar has melted and turned a caramel colour.
  • Remove from the heat and immediately add the bananas, stir to coat them in the caramel then add the butter. Return the pan to a low heat and cook for a couple of minutes, occasionally giving it a gentle stir, until the butter has melted and the bananas are heated through.
  • Top the cooked pancake with the bananas and drizzle over the peanut butter, sprinkle with icing sugar and a pinch of cinnamon to serve.