Banana Custard Eclairs Recipe

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a medium saucepan, melt the butter in 1 cup of water over medium heat. Bring to a boil.

Reduce the heat to low and add the flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.

Remove the pan from the heat and let it cool for 5 minutes.

Add the eggs one at a time, beating well after each addition, until the dough is smooth and glossy.

Transfer the dough into a piping bag fitted with a large round tip. Pipe 4-inch long eclairs onto the prepared baking sheet.

Bake for 25-30 minutes or until the eclairs are golden brown and puffed. Remove from the oven and let them cool completely on a wire rack.

In a medium saucepan, heat the milk over medium heat until it starts to steam.

In a separate bowl, whisk together the sugar and eggs until well combined. Gradually pour the hot milk into the egg mixture, whisking constantly.

Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon.

Mash the ripe bananas and add them to the custard. Stir in the vanilla extract until well incorporated.

Cut the cooled eclairs in half horizontally and fill with the banana custard using a spoon or a piping bag.

Dust the filled eclairs with powdered sugar and serve immediately.