Thank you to Pollinate Media Group and Huggies for sponsoring this post.
A few months ago when I was trying to think of ideas to use up a large batch of fresh strawberries, the idea of using popovers in place of traditional shortcake came to mind. Those Strawberries and Cream Popovers turned out so lovely that I didn’t want to stop there. A bananas foster version was too tempting to pass up. Puffy popovers make the perfect foundation for sliced bananas and a hot, buttery caramel sauce topped with whipped cream!
These all-original Bananas Foster Popovers are fun to make, look really neat, and taste even better!
But before we get started on that recipe, I wanted to take a moment to introduce my baby girls’ new Huggies Slip Ons. For those of you with children, you’ve learned to appreciate the ergonomics of a good quality diaper. A diaper that fits well, is soft and stretchy, is easily put on and taken off, and – soooo importantly – doesn’t leak! Oh, all those nights of waking up to a crying baby who is soaked and having to fumble around, half-asleep, to find clean clothes!
And so my daughter and I went shopping for her new Huggies Slip-Ons. I’ll let her tell you the rest of the story…
Okay, let’s get to that Bananas Foster Popovers recipe!
Pull out your popover pan.
Grease each cup with butter.
Beat the eggs until light, then add the remaining wet ingredients, except for the butter, and beat until combined. Gradually add in the dry ingredients, beating just until combined. Add the butter and whisk quickly. Be very careful not to over-beat, or the popovers won’t rise properly.
Fill the popover tins about 2/3 full.
Place the popovers on the bottom rack of an oven preheated at 450 F. Bake for 20 minutes at 450 (DO NOT OPEN THE OVEN DOOR), then reduce heat to 350 and bake for another 10-15 minutes or until they’re a deep, golden brown.
Remove them from the oven and stick the tip of a knife in the top of each popover to release the steam. Let the popovers sit in the cups for a minute before removing. Cut each popover in half vertically, leaving the back attached, fold them open and fill with some of the pudding, the strawberries and a dollop of whipped cream. Serve immediately.
- For the Popovers:
- 3 tablespoons unsalted butter, melted but not hot
- 3 large eggs, room temperature
- 1 cup whole milk, room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¼ teaspoon salt
- Whipping cream for topping
- For the caramel sauce:
- ½ cup whipping cream
- ½ cup firmly packed dark brown sugar
- ½ cup granulated sugar
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- To make the caramel sauce: Place all sauce ingredients in a saucepan and bring to a boil. Once the butter is completely melted, let the sauce simmer for another 3 minutes. Remove from heat and stir in the vanilla extract.
- Preheat the oven to 450 degrees F.
- Using a standard 6-cup popover pan, grease the cups with one tablespoon of the butter. If you don't have popover tins, use a large muffin pan.
- Combine the dry ingredients in a medium bowl. In a separate bowl, beat the eggs until light, then add the milk and vanilla extract. Slowly add the wet ingredients to the dry ingredients. Beat just until combined and the mixture is frothy, being careful not to over-beat. Quickly whisk in the butter.
- Pour the batter into the cups, about ⅔ full.
- Place the popover tins on the bottom rack of the oven. Bake for 20 minutes at 450 (DO NOT OPEN THE OVEN DOOR), then reduce heat to 350 and bake for another 10-15 minutes or until they're a deep, golden brown.
- Remove them from the oven and stick the tip of a knife in the top of each popover to release the steam. Let the popovers sit in the cups for a minute before removing.
- Cut the popover in half, leaving them attached at the back. Spread them open on individual plates. Top with sliced bananas, pour over some caramel sauce, and garnish with whipping cream.