Banana Cream Eclairs

RUBY WILLIAMS • Bogalusa, Louisiana To surprise my banana-loving family, I made this dessert for a reunion, where it stood out among the usual fare. These treats look and taste delicious.

Banana Cream Eclairs

Photo by flour_arrangements


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    cup water

  • ½

    cup butter, cubed

  • ¼

    cup sugar

  • ½

    teaspoon salt

  • 1

    cup all-purpose flour

  • 4

    eggs

  • FILLING:

  • 2-½

    cups heavy whipping cream

  • 3

    tablespoons sugar

  • 1

    teaspoon vanilla extract

  • 3 to 4

    medium firm bananas

  • GLAZE:

  • ½

    cup confectioners’ sugar

  • 2

    tablespoons baking cocoa

  • 2

    tablespoons butter, melted

  • 1

    teaspoon vanilla extract

  • 1 to 2

    tablespoons boiling water

  • ½

    cup finely chopped pecans

Directions

1. 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 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. 2. 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. 3. In a large mixing 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. 4. 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. Serve immediately. Refrigerate leftovers.


Nutrition

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