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Banana Split Cream Puffs | www.diethood.com | Classic cream puffs filled with pineapple chunks, vanilla pudding, and banana | #recipe #dessert #bananasplit

Banana Split Cream Puffs

Classic cream puffs filled with pineapple chunks, vanilla pudding, and bananas.
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings 24
Calories 138 kcal

Ingredients

For the Cream Puffs

  • 1/2 cup milk
  • 1/2 cup water
  • 1 stick butter , cut into pieces
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 1 cup all-purpose flour
  • 4 whole eggs

For the Filling

  • (You can also use Vanilla Instant Pudding)
  • 6 egg yolks
  • 1/2 cup sugar
  • 1/3 cup cornstarch
  • 2 cups milk
  • 2 teaspoons pure vanilla extract
  • 4 tablespoons butter , room temperature, cut into pieces
  • 1 fresh pineapple , peeled, cored sliced (depending on the size of the pineapple, you will most likely use 1/2 of it)
  • 4 bananas , sliced into rounds

For the Topping

  • chocolate syrup
  • whipped topping
  • maraschino cherries

Instructions

For the Cream Puffs

  1. Preheat oven to 425.
  2. Line two baking pans with parchment paper and set aside.
  3. Combine milk, water, butter, salt and sugar in a medium-sized saucepan.
  4. Cook over high heat, and bring to a rapid boil.
  5. Add flower and lower to medium-low.
  6. Start stirring fast with a wooden spoon, and continue to stir until the dough comes together and you have a shiny and smooth ball of dough.
  7. Transfer dough to a mixing bowl and let rest for a few minutes.
  8. Add the eggs one by one, making sure each egg is incorporated before adding the next, and beat until the dough is thick and shiny. Don't add the eggs all at once.
  9. Drop a tablespoon of dough onto parchment paper, leaving about 2-inches in between each dough ball.
  10. Place both baking sheets in oven and immediately lower oven temperature to 375.
  11. Bake for 12 minutes; rotate the pans by placing the bottom pan on the top, and the top pan to the bottom; bake for an additional 12 minutes.
  12. Let cool.
  13. While cooling, make the filling.

For the Filling

  1. (Skip this part if using Instant Pudding)
  2. In a saucepan combine yolks, sugar, and cornstarch; whisk until well incorporated.
  3. Heat milk to a boil.
  4. Slowly pour 1/4 cup of milk into egg mixture and whisk until blended.
  5. Slowly pour the rest of the milk while whisking.
  6. Put the pan over medium-high heat and continue to whisk.
  7. Bring to a boil and whisk for another minute or two, or until the mixture comes together.
  8. Remove from heat and whisk in the vanilla.
  9. Let stand 5 minutes.
  10. Whisk in the butter, and continue to whisk until blended and mixture is smooth.
  11. Completely cool the filling by placing the pan in a large bowl filled with cold water and ice. This will take about 15 to 20 minutes.

Assembling

  1. Using a serrated knife, cut the cream puffs in half.
  2. Place a few chunks of pineapple on the bottom of the puffs.
  3. Fill with prepared filling and place banana slices on top of filling.
  4. Close with cream puffs caps.
  5. Top with chocolate syrup, whipped topping, and a maraschino cherry.
  6. Keep refrigerated until ready to use.

Recipe Notes

WW SmartPoints: 6

Nutrition Facts
Banana Split Cream Puffs
Amount Per Serving
Calories 138 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g10%
Cholesterol 83mg28%
Sodium 90mg4%
Potassium 165mg5%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 12g13%
Protein 3g6%
Vitamin A 240IU5%
Vitamin C 19.7mg24%
Calcium 46mg5%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.