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Far Banane Flan

Far Breton aux Bananas (Banana Flan)

Agnes Virginie
“Simplicity is the ultimate sophistication,” said Leonardo da Vinci. It’s particularly true in patisserie! Most people really enjoy straightforward pastries such as crepes, clafouti and quatre quarts, where you only need a bit of milk, flour, sugar and eggs. Today, we want to add a twist to an established recipe by replacing the traditional pruneaux (prunes) with bananas in a far Breton. You could, of course, replace them with another fruit of your liking (peaches, strawberries, or rhubarb).
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine French
Servings 6 people

Ingredients
 
 

  • 2 cups milk
  • 3 Bananas
  • 4 oz Sifted Flour
  • 3.8 oz Sugar
  • pinch Salt
  • 4 large eggs
  • 1 1/3 oz Rum

Instructions
 

  • 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).
Keyword Bananas, Flan
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