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
Bananas Foster Popovers Recipe
Let’s get started! 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.
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