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 mouthwateringly delicious. —Ruby Williams, Bogalusa, Louisiana
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, room temperature
- 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, 1 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.
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