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 2/3 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.
Originally Submitted
8/1/2013
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