French · dessert

Light Cherry Clafoutis Sweetened with Banana

Name: Light Cherry Clafoutis Sweetened with Banana
Total time: 40 min
Cuisine: French
Ingredients: 1 ripe banana; 50 g ground almonds; 2 eggs; 1 tbsp vanilla extract; 200 ml milk; 40 g starch (potato or corn starch); 140 g pitted cherries (fresh or frozen); a small handful of flaked almonds (about 10 g), to top; a little ground almond to dust (about 1 tsp)

Light Cherry Clafoutis Sweetened with Banana — from One day One recipe's cooking video

Watch how it’s made · 4:08

Video by One day One recipe on YouTube · Open on YouTube

40 minMakes 4 × ¼ of the clafoutis254 kcal a portion

Vegetarian
Gluten-free ingredients

Contains: Egg, Milk, Tree nuts. Check labels on stock, sauces and spice mixes.

A French custard-and-cherry bake with no added sugar at all: ripe banana does the sweetening and ground almonds replace the flour, giving about 9 g of protein and a third of a day's vitamin E a serve.

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Ingredients 9

Method

Tap a time to watch that step in the video.

Heat the oven to 180 °C (350 °F) and line a small baking dish with baking paper. 2:27
Blend or mash the banana until smooth, then mix it with the ground almonds and beat in the eggs, vanilla and milk. 0:02
Put the starch in a small bowl and stir in a little of the batter until smooth, then mix it back into the rest so there are no lumps. 1:52
Pour the batter into the dish, dot the cherries over it (frozen ones can go straight in) and scatter the flaked almonds on top. 2:37
Bake for about 30 minutes, until set and golden. Leave to cool, then dust with a little ground almond instead of icing sugar. 3:04

Tip. Serves 4 (our estimate; the cook doesn't say). Swap the banana for 90 g unsweetened apple purée, or use any fruit. Plant milk (almond, coconut) works instead of dairy.

The method is a summary in our words — the video shows every step.

One portion (¼ of the clafoutis) gives you 1 of 4

Energy254 kcal1,060 kJ

Protein9 g18% of a day

Fibre3.6 g13% of a day

Carbohydrate28 g25 g net · 12 g sugars10% of a day

Fat12 g2.1 g saturated15% of a day

Sodium50 mg2% of a day

Where the energy comes from one serve

Net carbs 41%
Protein 15%
Fat 44%

For comparison, low-carb eating usually gets under 26% of its energy from carbs, and ketogenic eating under 10%. Why this is here

Vitamins & minerals % of a day, one serve · tap for more

Vitamin E High30%

4.5 mg a serve, mostly from ground almonds (71%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.

Vitamin B12 High22%

0.5 µg a serve, mostly from eggs (52%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.

Selenium Source19%

10 µg a serve, mostly from eggs (76%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.

Magnesium Source15%

65 mg a serve, mostly from ground almonds (52%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.

Vitamin B6 Source12%

0.2 mg a serve, mostly from ripe banana (55%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.

Zinc Source10%

1.1 mg a serve, mostly from ground almonds (36%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.

Show the other 9

Potassium9%

420 mg a serve, mostly from ripe banana (26%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.

Calcium9%

123 mg a serve, mostly from milk (49%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.

Vitamin A8%

69 µg a serve, mostly from eggs (54%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.

Iron7%

1.2 mg a serve, mostly from ground almonds (39%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.

Folate7%

28 µg a serve, mostly from eggs (39%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.

Vitamin C6%

5.2 mg a serve, mostly from ripe banana (51%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.

Vitamin D6%

1.1 µg a serve, mostly from milk (52%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.

Omega-33%

0 g a serve, mostly from eggs (42%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.

Vitamin K1%

1.1 µg a serve, mostly from pitted cherries (69%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.

Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works

Recipe and video by One day One recipe; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.