Easy Banana Flan: A Twist on Far Breton
Delphine, the owner of Crêpes, Cidre et Companie, in Aix en Provence, is a lovely blend of Spanish roots and a childhood spent in northern France. She recreates her Bretonaise recipes daily at 23, rue de la Cépède in Aix. Her crêpes and galettes (savoury crêpes) are made with love. She does not skimp on ingredients – lots of butter, whole milk and eggs.
Delphine serves some other traditional treats from her oven. There are usually (if not sold out) delicious, buttery cookies and sometimes, if you are lucky, a slice of her traditional Far Breton. This dessert from Brittany is a tasty delight somewhere between a flan and a pudding. A Far Breton is similar to a Clafoutis or a Fiadone from Corsica. The key ingredient, much like for perfect crêpe batter, is flour.
Far is the word for flour in Brittany. With origins as a savoury dish made with buckwheat flour, Far Breton was traditionally served with roasts in the 18th century. As tastes changed and refined products became readily available, the recipe evolved into a sweet dessert.
Far Breton aux Bananas (Banana Flan)
- 2 cups Milk
- 3 Bananas
- 4 oz Sifted Flour
- 3.8 oz Sugar
- pinch Salt
- 4 large Eggs
- 1 1/3 oz Rum
- Preheat the oven to 180°C (350°F).
- In an electric mixer, mix the sifted flour, sugar, salt, and eggs.
- Beat the mixture until you reach a dough with a homogeneous consistency.
- Next, add the milk, little by little, and then add the rum.
- Next, butter and lightly flour a cake pan.
- Cut two (2) of the bananas into round slices, and place them in the pan with the mixture.
- Then, add the third banana, cut lengthwise, for the cake decoration.
- Finally, cook the cake for 10 minutes at 180°C (350°F), then for another 35 minutes at 170°C (340°F).