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Banana Cream Eclairs

Banana Cream Eclairs
“To surprise my banana-loving family, I made this dessert for a reunion, where it stood out among the usual fare,” notes field editor Ruby Williams of Bogalusa, Louisiana. “These special treats are something to look at and mouthwatering delicious.”—Ruby Williams, Bogalusa, Louisiana
16 ServingsPrep: 40 min. Bake: 25 min. + cooling

Ingredients

  • 1 cup water
  • 1/2 cup butter, cubed
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 4 eggs
  • FILLING:
  • 2-1/2 cups heavy whipping cream
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 3 to 4 medium firm bananas
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 2 tablespoons baking cocoa
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons boiling water
  • 1/2 cup finely chopped pecans

Directions

  • In a large saucepan, bring the water, butter, sugar and salt to a
  • boil. Add flour all at once and stir until a smooth ball forms.
  • Remove from the heat; let stand for 5 minutes. Add eggs, one at a
  • time, beating well after each addition. Continue beating until dough
  • is smooth and shiny.
© Taste of Home 2012

2 of 2

Banana Cream Eclairs (continued)

Directions (continued)

  • Insert a 3/4-in. round tip into a pastry bag; add dough. Pipe 3-in.
  • strips about 3 in. apart on a greased baking sheet. Bake at 400°
  • for 25-30 minutes or until golden brown. Remove to wire racks.
  • Immediately split puffs open; remove tops and set aside. Discard
  • soft dough from inside. Cool puffs.
  • In a large bowl, beat cream until it begins to thicken. Add sugar and
  • vanilla; beat until stiff peaks form. In another bowl, mash bananas;
  • gently fold in whipped cream. Spoon into eclairs; replace tops.
  • In a small bowl, combine the confectioners' sugar, cocoa, butter and
  • vanilla. Add enough water to make a thin glaze. Spread over eclairs.
  • Sprinkle with pecans. Refrigerate leftovers. Yield: 16 servings.
Nutrition Facts: 1 serving (1 each) equals 323 calories, 25 g fat (14 g saturated fat), 123 mg cholesterol, 176 mg sodium, 22 g carbohydrate, 1 g fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2012