Banana Cream Eclairs

  • 1 cup water
  • 1/2 cup butter, cubed
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1 cup all purpose flour
  • 4 eggs


  • 2&1/2 cups heavy whipping cream
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 3 to 4 medium firm bananas


  • 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 walnuts


In a large saucepan, bring water, butter, sugar and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from 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-inch round tip into a pastry bag; add dough. Pipe 3-inches strips about 3 inches apart on a greased baking sheet. Bake at 400 degrees for 25-30 minutes or until golden brown.

Remove to wire wrack.

Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs.

In a large mixing bowl, beat cream until it beigns to thicken. Add sugar and vanilla; beat until stiff peaks form. In another bowl, mash the 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 walnuts. Serve immediately.

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