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Banana Split Cream Puffs

 Banana Split Cream Puffs
"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."
12 ServingsPrep: 30 min. Bake: 30 min. + cooling


  • 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


  • 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.

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Banana Split Cream Puffs (continued)

Nutritional Facts: 1 serving (1 each) equals 327 calories, 18 g fat (10 g saturated fat), 120 mg cholesterol, 218 mg sodium, 37 g carbohydrate, 1 g fiber, 6 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.