Peanut Butter Banana Clafoutis

5 from 2 votes

This variation of a classic French dessert makes a custard-based treat that would have been an Elvis favorite.

Prep Time15

Cook Time40

Total Time55

Course: Dessert

Cuisine: Unspecified

Servings:

Calories: 224kcal

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
⅓ 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.