We are a couple of days away from Easter and to celebrate it I have brought you a delicious dessert I created months ago – I love, love, love clafloutis and I wanted to add a tropical twist to this traditional French dessert. Passion fruit and white chocolate came to my mind – it is a beautiful flavor combination – but since the pulp is too moist it would not work. So I switched to bananas and changed the white chocolate for a dark one so the combination would not be too sweet.
It was absolutely delicious! I have made this recipe several times since then for it is so simple to put together and the result is so wonderful.
I wish you all a beautiful Easter break! xx
Chocolate and banana clafoutis
own creation
2 large eggs
¼ cup (50g) granulated sugar
1 teaspoon vanilla extract
2 tablespoons all purpose flour
1 tablespoon unsweetened cocoa poder, sifted
pinch of ground cinnamon
pinch of salt
¼ cup (60ml) whole milk, room temperature
¼ cup (60ml) heavy cream
2 bananas (about 250g in total), sliced
¼ cup (42g) dark chocolate chips – the one I used has 53% cocoa solids
1 colher (sopa) demerara sugar
Preheat the oven to 180°C. Butter a 1-liter capacity heatproof baking dish – the one on the photo is 20cm wide and 3.5cm deep.
In a medium bowl, whisk the eggs, granulated sugar and vanilla until smooth. Add the flour, cocoa, cinnamon and salt and whisk until smooth again. Whisk in milk and heavy cream. Pour into the prepared baking dish. Spread the banana slices and the chocolate chips over the mixture. Sprinkle with the demerara sugar.
Bake for 25-30 minutes or until puffed, golden and a nice crust forms from the demerara sugar. Serve immediately.
Serves 4-5
3 comments:
This is so creative, love it!
Thank you, Sue!
xx
Chocolate and banana clafoutis are awesome and treat to our eyes
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