Banana Split Cream Puffs Recipe

Banana Split Cream Puffs Recipe
Banana Split Cream Puffs Recipe photo by Taste of Home
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Banana Split Cream Puffs Recipe

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"These fruity cream puff 'sandwiches' are a treat that our family has always found scrumptious," notes field editor Sandra McKenzie of Braham, Minnesota. "For a nice variation, use whipped cream instead of the ice cream."
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min. + cooling

Ingredients

  • 1 cup water
  • 1/2 cup butter
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 4 eggs
  • 12 scoops vanilla ice cream
  • 1 cup sliced fresh strawberries
  • 1 large or 2 medium bananas, thinly sliced
  • 3/4 cup pineapple tidbits, drained
  • 1/2 cup hot fudge sauce

Directions

In a large saucepan over medium heat, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Beat until mixture is smooth and shiny.
Drop by rounded tablespoonfuls onto a greased baking sheet. Bake at 400° for 30-35 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside.
Fill each puff with a scoop of ice cream and top with fruit. Drizzle with hot fudge sauce. Replace tops and serve immediately. Yield: 1 dozen.
Originally published as Banana Split Cream Puffs in Taste of Home August/September 1995, p67

Nutritional Facts

1 each: 327 calories, 18g fat (10g saturated fat), 120mg cholesterol, 218mg sodium, 37g carbohydrate (21g sugars, 1g fiber), 6g protein.

  • 1 cup water
  • 1/2 cup butter
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 4 eggs
  • 12 scoops vanilla ice cream
  • 1 cup sliced fresh strawberries
  • 1 large or 2 medium bananas, thinly sliced
  • 3/4 cup pineapple tidbits, drained
  • 1/2 cup hot fudge sauce
  1. In a large saucepan over medium heat, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Beat until mixture is smooth and shiny.
  2. Drop by rounded tablespoonfuls onto a greased baking sheet. Bake at 400° for 30-35 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside.
  3. Fill each puff with a scoop of ice cream and top with fruit. Drizzle with hot fudge sauce. Replace tops and serve immediately. Yield: 1 dozen.
Originally published as Banana Split Cream Puffs in Taste of Home August/September 1995, p67

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