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### **Instructions:**
#### **1. Prep the Dish**
Preheat your oven to 350°F (175°C). Grease a baking dish or a ceramic tart dish with butter. Arrange the peach and banana slices evenly across the bottom.
#### **2. Make the Batter**
In a mixing bowl, whisk together the eggs and sugar until slightly frothy. Add in the flour, salt, milk, and vanilla extract. Mix until smooth and free of lumps—your batter should be thin, like pancake batter.
#### **3. Combine and Bake**
Pour the batter gently over the fruit in the baking dish. Bake for 35–40 minutes, or until the top is golden brown and the center is set. A knife inserted should come out mostly clean.
#### **4. Cool and Serve**
Let the clafoutis cool slightly—it can be served warm or at room temperature. Just before serving, dust generously with powdered sugar.
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### **Serving Suggestions:**
– Pair it with a scoop of vanilla ice cream or a dollop of whipped cream.
– Drizzle with honey or a splash of dark rum for a grown-up touch.
– Enjoy it with a cup of coffee or a chilled glass of dessert wine.
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### **Why You’ll Love It**
This peach and banana clafoutis is rustic yet elegant, with a soft, custard-like base and bursts of fruit in every bite. It’s a French classic reimagined for fruit lovers who want something simple, soulful, and satisfying.
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**Bon appétit!**
Looking to explore more French desserts with a twist? Let me know and I’ll whip up more delicious ideas!
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