Bake Sale: Popovers!

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By Stefani Pollack

Pop open one of these steamy banana walnut popovers and you’ll be greeted with a light, airy interior and the smell of bananas, cinnamon, and vanilla.  They’re like banana bread crossed with croissants.  Make some for your pop this Father’s Day – he’s “pops”itively going to love them!

Yield: 6 popovers

¾ cup flour
Pinch salt
3 large eggs, room temperature
¾ cup whole milk
1 tablespoon unsalted butter, melted
2 tablespoons mashed ripe bananas
2 tablespoons finely chopped walnuts
½ teaspoon cinnamon
1 teaspoon vanilla
2 tablespoons unsalted butter, cold

Preheat oven to 425 F.

In a medium-sized mixing bowl, mix all ingredients except the cold butter until fully combined.

Cut the cold butter into six equal parts and drop them in the bottom of each popover cup in a six cup popover pan.

Heat the popover pan in the oven for about three minutes, or until the butter bubbles.

Remove the pan from oven and, using a pastry brush, carefully spread some of the butter up the sides of each cup.  Note: There will still be a pool of butter at the bottom of each cup.

Ladle the batter into each cup (the cups should be filled about halfway full).

Bake for 20 minutes.

Reduce heat to 325 and bake for another 15 minutes.  Important: Do NOT open the oven at any point during the baking.  This will let the steam out and hurt your end result.

Immediately remove hot popovers from the tins.

Allow them to cool for a few minutes and eat while still hot.  If not eating immediately, wait for the popovers to cool completely, then store in an airtight container.

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Leave a Comment

Reader Comments:


Not impressed with this recipe. Think the recipe is lacking the true swelling of a popover. Needs baking powder and I think a slower bake.. Just mt opinion

By Laura on March 29, 2013


my popovers burned before I even got to lower the temperature. Is there something I'm doing wrong?

By angela on June 19, 2012


I have tried these and they are awesome. I also tried them with cut up peices of apples as well..... but the real special treat was when I added a piec of carmel to the top of the batter right before cooking... taste like a candy apple. yum! love all your dishes Paula.

By carrie gambill on June 10, 2012


This is very good

By Vera boateng on June 09, 2012


Can I make these in a muffin tin? I don't have a popover cup thingy!

By Karen on June 09, 2012


what if i dont have a popover pan? can i use a muffin tin or mini muffin tin?

By Anonymous on June 09, 2012


Do you need a special popover pan or can you use a cupcake pan?

By marge walsh on June 09, 2012

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love the table paula would look good on my new patio. so glad you are back. I hope to get there to see you in person one day.i will start tomorrow to find the patern form the tablecloth.
Gladys Rainesl in Savannah Style: A Spring Table for Two on April 13, 2014 at 7:45 pm

I just want to say this I don't even know if is the right page all I ever wanted to say to Paula Deen welcome back I have missed you. You are my favorite home down girls keep your head up and hang on and feel the love. P.S. from a woman of color.
in Chicken Salad: A Southern Staple on April 13, 2014 at 2:55 pm

I just love love love the table and flowers and am so glad that I can still access all of Paula's recipes, her family life, Bobby's lighter versions and Brandon's beautiful work. Truly thankful to see such beautiful tablescapes. You guys are my heros.
Patricia in Savannah Style: A Spring Table for Two on April 13, 2014 at 9:14 am