Banana Cream Eclairs

By flour_arrangements

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.

Ingredients

• FILLING:
• 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
• 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

Details

Servings 16

Preparation

Step 1

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.