Toasted Coconut and Banana Dutch Baby

I promised over on Instagram to eventually share the recipe for this fabulousness and would you look at me, here I am following through. High five! 

I’ve been making Dutch Babies for years. And why they are called that, I’ll never know. I think they are more commonly known as German pancakes. Anyways, they’re awesome. I’ve been playing around with mix ins and toppings and this is a winner. The toasted coconut and banana – ohmygoodness. OhMyGoodness!

Ok, on to the recipe …

3 T butter
1/2 cup sweetened coconut, toasted
1 banana
3 eggs
3/4 C milk
1/2 t vanilla
1/2 C flour
2 T sugar
1/8 t salt


Melt butter in a round glass dish/baking pan. Set aside. Preheat oven to 200 degrees and sprinkle coconut on a baking sheet. Toast for 10-15 minutes. Remove from baking sheet and set aside. Slice bananas, set aside. Now, blend everything else (I use a blender so there are no lumps but a whisk works decent too). Fold the coconut and banana into the batter and pour into your baking pan. Bake at 425 degrees for 15-20 minutes. When it puffs up and the edges are golden it is done! Top with whipped cream and fall in love!

Not a lover of coconut or bananas? My favorite savory mix is pear, spinach, brie and turkey. Just chop it up all tiny and fold into the batter before baking. Or, you can go all plain Jane and eat it like a pancake with your fave pancake topping – jam, powdered sugar, syrup … whatevs. Be brave and experiment!

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  1. Bianca says

    Oh gosh. I may have to try these soon! I've always had Dutch Babies / German pancakes with jam and whipped cream.