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–+ servings

Banana Éclairs

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Delicate choux pastry shells filled with creamy banana-infused pastry cream and topped with a glossy banana glaze, these banana éclairs are a tropical twist on a classic dessert.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 12 pieces
Course: Dessert
Cuisine: French
Calories: 285
Ingredients Method Nutrition Notes

Ingredients
  

For the Choux Pastry
  • 1 cup water
  • ½ cup unsalted butter
  • 1 tablespoon granulated sugar
  • ¼ teaspoon salt
  • 1 cup all-purpose flour, sifted
  • 4 large eggs, room temperature
For the Banana Pastry Cream
  • 2 cups whole milk
  • 2 ripe bananas, mashed (about 1 cup)
  • ⅔ cup granulated sugar
  • ¼ cup cornstarch
  • 4 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • ¼ teaspoon banana extract (optional) for enhanced flavor
For the Banana Glaze
  • 1 cup powdered sugar
  • 2-3 tablespoons banana puree (from ½ ripe banana)
  • 1-2 tablespoons milk as needed for consistency
  • ½ teaspoon vanilla extract
  • yellow food coloring (optional)

Method
 

Prepare the Choux Pastry
  1. Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
  2. In a medium saucepan, combine water, butter, sugar, and salt. Bring to a rolling boil over medium heat.
  3. Remove from heat and immediately add all the flour at once. Stir vigorously until the mixture forms a smooth ball.
  4. Return to low heat for 1-2 minutes to dry out the dough.
  5. Transfer the dough to a stand mixer fitted with a paddle attachment and beat on low speed for 1 minute.
  6. Add eggs one at a time, incorporating fully before adding the next, until the dough is glossy and thick.
Pipe and Bake the Éclairs
  1. Transfer the choux pastry to a piping bag fitted with a 1/2-inch round tip.
  2. Pipe 4-inch long strips on the baking sheets, leaving 2 inches between each.
  3. Bake for 25-30 minutes until golden brown. Do not open the oven door during baking.
  4. Turn off the oven, crack the door, and let the éclairs dry for 10 minutes.
  5. Transfer to a wire rack to cool completely.
Make the Banana Pastry Cream
  1. In a saucepan, heat milk and mashed bananas until steaming.
  2. Whisk together sugar, cornstarch, and egg yolks until pale and thick.
  3. Gradually add half the hot milk to the egg mixture, whisking constantly.
  4. Pour the tempered mixture back into the saucepan and cook until thickened.
  5. Remove from heat, stir in butter, vanilla, and banana extract (if using).
  6. Strain into a bowl, cover with plastic wrap directly on the surface, and refrigerate until chilled.
Prepare the Banana Glaze
  1. In a bowl, whisk together powdered sugar, banana puree, vanilla, and enough milk for a smooth consistency.
  2. Add yellow food coloring if desired.
Assemble the Éclairs
  1. Create three small holes in the bottom of each éclair using a small knife.
  2. Fill a piping bag with the chilled banana pastry cream and fill each éclair until heavy.
  3. Dip the top of each éclair in the banana glaze and set on a wire rack for 30 minutes.

Nutrition

Serving: 1gCalories: 285kcalCarbohydrates: 35gProtein: 5gFat: 14gSaturated Fat: 8gSodium: 95mgFiber: 1gSugar: 20g

Notes

For dairy-free, use coconut milk and oil; for gluten-free, use a 1:1 gluten-free blend.

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