Banana Cream Eclairs Recipe

Be the first to add a review

Banana Cream Eclairs Recipe photo by Taste of Home

Banana Cream Eclairs Recipe

Be the first to add a review

To surprise my banana-loving family, I made this dessert for a reunion, where it stood out among the usual fare. These special treats are something to look at and mouthwatering delicious. —Ruby Williams, Bogalusa, Louisiana

Featured In: Recipes Inspired by The Great British Baking Show

MAKES:

16 servings

TOTAL TIME:

Prep: 40 min. Bake: 25 min. + cooling

Rate

Comment

Save

Print

VERIFIED BY Taste of Home Test Kitchen

CONTEST WINNER

MAKES:

16 servings

TOTAL TIME:

Prep: 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 large 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.
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.

Originally published as Banana Cream Eclairs in Taste of Home October/November 2005, p68

Nutritional Facts

1 each: 323 calories, 25g fat (14g saturated fat), 123mg cholesterol, 176mg sodium, 22g carbohydrate (14g sugars, 1g fiber), 4g protein.

1 cup water
1/2 cup butter, cubed
1/4 cup sugar
1/2 teaspoon salt
1 cup all-purpose flour
4 large 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

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.
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.