Peanut Butter Banana Clafoutis

This peanut butter banana clafoutis is the delicious result of having too many bananas while planning for this week’s reddit 52 week baking challenge. It’s a very Americanized version of a classic French dessert that’s both easy and elegant.

Clafoutis are made by layering fruit (traditionally cherries) into the bottom of a baking dish, covering the fruit with a custard, and baking. They’re served warm, usually dusted with confectioners sugar.

a slice of peanut butter banana clafoutis on a plate with a fork and yellow napkin

What else would you make with over-ripe bananas except for this loaf of chocolate chip banana bread?


one very ripe banana on a cutting board.

Tips and tricks for this recipe

For this recipe, you can use any 9 or 10 inch pie pan, cake pan, or even cast iron frying pan. Butter the pan, sprinkle one tablespoon of sugar in the bottom, and then add the fruit in a single layer without overlap.

cut banana in a single layer in a pie pan.

The batter will be liquid and the fruit may start to float. That’s ok. Try not to jiggle it around too much as you move it to the oven.

The pie pan containing the unbaked clafoutis batter.

FAQs about this peanut butter banana clafoutis

Shouldn’t one clafoutis be spelled without the “s”?

Merriam-Webster seems to think so, but the French disagree.

How do you pronounce “clafoutis”?

Clah-foo-tee. The “s” is silent.

Do I need to refrigerate this clafoutis?

Yes, baked custards should be kept in the refrigerator. They will keep for a few days, though they are best served warm on the day they are made.

Can I make this without the peanut butter powder?

Yes. Just sub in the equivalent amount of flour.

The baked clafoutis dusted with powdered sugar.

Related recipes

Check out other Ugly Duckling Bakery recipes with custard or curd like this blackberry curd tart, rainbow fruit tart, or an apple curd.

Just love peanut butter? Make these double peanut butter chocolate chip cookies, this peanut butter chocolate ganache drip cake, or these peanut butter Rice Krispie treats?

Love this recipe? Please leave a 5-heart 💜💜💜💜💜 rating in the recipe card below. Let me know how much you loved it, or any problems you had, in the comments section further down.


Peanut Butter Banana Clafoutis

5 from 2 votes
Category: Dessert
Cuisine: Unspecified
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 8
Calories: 224kcal
This variation of a classic French dessert makes a custard-based treat that would have been an Elvis favorite.
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  • unsalted butter for greasing the pan
  • 2-3 very ripe bananas, sliced into half inch rounds
  • ½ cup (65 grams or 2.3 ounces) bleached all purpose flour
  • ¼ cup (25 grams or 0.9 ounce) peanut butter powder
  • ½ teaspoon salt
  • cup (67 grams or 2.4 ounces) granulated sugar plus 1 tablespoon for sprinkling the pan bottom
  • 3 large eggs
  • 1 cup heavy cream, half-and-half, or milk
  • 1 teaspoon vanilla
  • confectioners sugar for dusting


  • Preheat the oven to 350°F.
  • Butter the pan and sprinkle it with sugar.
    unsalted butter for greasing the pan, ⅓ cup (67 grams or 2.4 ounces) granulated sugar
  • Add the banana slices until they fill the pan in a single layer.
    2-3 very ripe bananas, sliced into half inch rounds
  • Sift the flour, peanut butter powder, and salt into a small bowl.
    ½ cup (65 grams or 2.3 ounces) bleached all purpose flour, ¼ cup (25 grams or 0.9 ounce) peanut butter powder, ½ teaspoon salt
  • Use a mixer (or by hand) to mix the sugar and eggs until they are frothy (a few minutes).
    ⅓ cup (67 grams or 2.4 ounces) granulated sugar, 3 large eggs
  • Add the cream (or half-and-half or milk) and vanilla and mix.
    1 cup heavy cream, half-and-half, or milk, 1 teaspoon vanilla
  • Add the dry ingredients (flour, peanut butter powder, and salt) and mix by hand until the dry ingredients have been fully incorporated into the batter.
  • Pour the batter carefully over the bananas.
  • Bake the clafoutis on a rack in the middle of the oven for 40 to 45 minutes until the top is set (i.e. no longer jiggly!) and a golden brown.
  • Let cool slightly. Dust with confectioners sugar just before serving.
    confectioners sugar


Variation: for a simple banana clafoutis, omit the peanut butter powder and substitute an equal amount of flour.


Calories: 224kcal | Carbohydrates: 23g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 201mg | Potassium: 166mg | Fiber: 1g | Sugar: 13g | Vitamin A: 558IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 1mg
Love this recipe?Mention @Uglyducklingbakery or tag #uglyducklingbakery!

Are you an adventurous home cook looking for inspiration in your weeknight meals and weekend baking? Get inspiration here:

slice of peanut butter banana clafoutis on a plate with a T rex cookie jar.


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