Caramelized Banana Cream Pie Eclairs

The eclairs are a classic French pastry. These little cream puffs typically contain vanilla custard in the center, surrounded by layers of puff pastry and sprinkled with sugar before being filled with whipped cream or mousse.

The “caramelized banana pastry cream” is a filling that can be used in many different desserts. It’s often used in eclairs and this recipe will show you how to make them.

For breakfast, lunch, and supper (I mean dessert), Caramelized Banana Cream Pie Eclairs are a definite crowd-pleaser. Dinner. Both.)

Something about a chocolate drizzle simply appeals to me. Things that are packed are also acceptable. Both are present in these Caramelized Banana Cream Pie Eclairs. A creamy caramelized banana cream core is encased in light and eggy pate choux before being dipped in dark chocolate.

But the nicest part about these eclairs is that I meticulously hand-picked each and every chocolate sprinkle from a container of rainbow sprinkles to go on them. Was it creativity or sloth that led to this? Perhaps a little of both. The former is the more common. 


Aside from the tedious task of collecting sprinkles one by one, these eclairs were surprisingly simple to make. The pastry cream comes together in a flash [sound me snapping my palms together]. Then, using a piping bag, make several finger-like lines on a baking sheet. They’re crispy on the exterior, soft on the inside, and precisely hollow when they’re done.

People, it’s just friggin magic.


I’d say more, but I’m running late for a cocktail party with my high school buddies. It’s the weekend, after all!

However, take it seriously. Stuff these pups in your face.



To create the eclairs, preheat the oven to 350°F.

  • 12 cup melted butter (cut into pieces)
  • 1 quart of water
  • 1 tablespoon of sugar
  • a quarter teaspoon of salt
  • 1 cup sifted all-purpose flour
  • a dozen big eggs

Custard for the caramelized banana cream pie

  • 2 big mashed bananas
  • 1 tablespoon unsalted butter
  • a third of a cup of dark brown sugar
  • 1/2 gallon whole milk
  • 1 pound of sugar
  • 5 big yolks of eggs
  • cornstarch, 1/3 cup

Pour the chocolate glaze over top.

  • 3.5 oz. chopped dark chocolate
  • chocolate streusel (optional)


To make the eclairs

  1. Preheat the oven to 400 degrees Fahrenheit. Preheat oven to 350°F. Line two large cookie sheets with parchment paper.
  2. Mix the butter, water, sugar, and salt in a medium saucepan over medium heat until everything is melted. Reduce the heat to low and whisk in the flour for 3 minutes, whisking constantly. Remove from the heat and pour into a standing mixer bowl.
  3. Begin whisking the flour mixture using a whisk attachment. Slowly and carefully add the eggs, one at a time, beating well after each addition. Transfer to a piping bag equipped with a 1/2 inch tip after everything has been blended up.
  4. Pipe 4 inch-long eclairs onto baking sheets lined with parchment paper. Each cookie sheet should yield around 12 eclairs. Preheat the oven to 350°F and bake the eclairs for 25 minutes, or until golden brown. Allow pastry cream to cool fully before piping.

To create the custard for the caramelized banana cream pie

  1. Head the bananas, butter, and brown sugar in a small skillet over medium heat for 5 minutes, or until the bananas are golden brown and sticky. Take the pan from the heat and set it in the food processor. Pulse the mixture until it is silky smooth.
  2. Heat the milk and 14 cup of sugar in a medium saucepan over low heat until scorching.
  3. Whisk together the egg yolks, the remaining 14 cup of sugar, and the cornstarch in a separate small basin. Pour about a quarter cup of the heated milk mixture into the eggs while whisking constantly. In a saucepan, pour the warmed egg mixture, then add the banana mixture. Whisk frequently for approximately 15 minutes, or until the mixture thickens into a custard with a thickness similar to yogurt. To cease cooking, take the pan from the heat and place it in an ice bath. Allow to cool fully before using.

To put the eclairs together

  1. Fill a large piping bag with the caramelized banana cream pie custard and a tiny tip. Make three tiny holes in the bottom of each eclair with the piping bag, then pipe the custard into each hole using the piping bag. Scrape the bottoms clear of extra custard with a butter knife.
  2. Stir the chocolate continually in a double boiler over low heat until it melts (low heat keeps the chocolate smooth and thin). If you raise it much higher, it will seize and become too thick to cover all of your eclairs.) Remove the pan from the heat. Dip the tops of the eclairs in the chocolate, then set them on a cooling rack to cool before decorating with chocolate sprinkles!


The “banana cream pie puff pastry” is a recipe that combines the classic flavors of banana cream pie and eclairs.

Related Tags

  • banana pastry cream recipe
  • banana cream pie recipe
  • french banana cream pie recipe
  • banana cream pie pastry cream
  • patriotic banana cream pie

Leave a Comment

Your email address will not be published.

Scroll to Top