Chocolate Banana Cream Puffs

by Utokia Langley
Chocolate Banana Cream Puffs | ShesGotFlavor

Can you say Chocolate Banana Cream Puffs REALLY LOUD?  That’s what I wanted to do when I bit into one of these babies … OMG it was soo good!  First of all I freakin love chocolate and the banana cream, that one was a surprise flavor!  The puffs are light and the banana cream umm oh soo hard to describe, I’ll just say it’s another smack yo mama delight!  These puffs are little bites of sheer pleasure that just melts in your mouth!  The beauty is that you can either make a fun and romantic moment by dipping them fondue style in the crock pot and eat them while the chocolate is nice and warm OR you can place them in the fridge and eat them later cooled.  This is the perfect treat to impress your loved one or friends and family with your baking skills, especially since it’s not as hard as one might think!  I made a bunch of these and froze them.  I take them out whenever I have a craving or have a gathering!  LOVE these!  Enjoy, Enjoy, Enjoy ~ and don’t forget to sign up to receive more recipe love!

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3/4 cup all-purpose flour
3/4 cup water
3 1/2 tbsp. unsalted butter (+1/2 tbsp. to grease baking sheet)
1/4 tsp. salt
3 large eggs

2 boxes of banana cream instant pudding (I used Jell-O)
2 cups heavy whipping cream
½ cup milk
2 tsp. vanilla extract

1 24 oz. bag of semi-sweet morsels
1 ½ cups heavy whipping cream
1 cup milk
1 tbsp. unsalted butter
1 tbsp. vegetable oil
½ tsp. sea salt


  1. Preheat oven to 350
  2. Line slow cooker with a Reynolds®  Slow Cooker liner and turn slow cooker to low
  3. LET’S MAKE THE PUFFS ~ Add water, salt and unsalted butter to a large pan over high heat and bring to a boil, once boiling remove from heat and slowly stir in flour until fully incorporated and sticky dough forms
  4. Add dough to mixer and add in eggs one at a time while mixing on medium speed until all is fully incorporated, butter a baking sheet
  5. Add dough to piping bag (that has a large Wilton Rose Tip at the end) and pipe on buttered baking sheet in round circular motions, bake in oven for 25-30 minutes or until golden brown and puffed
  6. LET’S MAKE THE BANANA CREAM ~ Add both boxes of banana cream instant pudding mix (use powder do not make the pudding), heavy whipping cream, milk and vanilla extra to mixer and whisk until smooth, Add to piping bag (that has a large Wilton Rose Tip at the end) and push through bottom of puff and squeeze until puff is full of banana cream inside
  1. LET’S MAKE THE CHOCOLATE FONDUE ~ chocolate, cream, milk, unsalted butter and sea salt in the crock pot and stir for 1-2 minutes to begin to melt the chocolate, cover with lid and allow to simmer 20-25 minutes, remove lid, add the vegetable oil and stir until smooth
  2. You can enjoy these chocolate banana cream puffs two ways:
    1. you can set the slow cooker and puffs with wooden skewers out for your guest to dip and eat while chocolate is warm as a fondue
    2. you can place the puffs on a Reynolds® Parchment Paper lined baking sheet and place in the refrigerator to serve cooled later (cool at least 30 minutes) … either way ENJOY, ENJOY, ENJOY

    Tip:  these chocolate banana cream puffs freeze well if you want to bake em’ ahead of time or save some for another date

Utokia ~
Sizzle Sizzle Baby


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Grace February 26, 2014 - 11:11 am

OK, I gotta a stupid question but I’ll ask anyhow – how did you get the cream inside the puffs?

utokia February 26, 2014 - 1:02 pm

Hello Grace – there are NO stupid questions … per directions above ~ “Add to piping bag (that has a large Wilton Rose Tip at the end) and push through bottom of puff and squeeze until puff is full of banana cream inside”

Grace February 26, 2014 - 1:43 pm

my bad…I missed that…thanks!!

Rai February 26, 2014 - 3:07 pm

I swear you make the best desserts! This looks delicious!

Ashley S February 26, 2014 - 3:08 pm

What a delicious looking fun lil dessert!! You are making me hungry lol

Debra February 26, 2014 - 3:15 pm

I love making cream puffs, but I’m so not as talented as you. I can’t use a piping bag, so I just scoop them with a small sized ice cream scoop. I never thought of dipping them in chocolate before though. YUM-O!

Tiffany (NatureMom) February 26, 2014 - 3:24 pm

Wow! These look really good!

Melissa @ February 26, 2014 - 4:18 pm

Oh my, that is amazing! And I love all your pictures – they really help with seeing exactly how to makes these cream puffs. I’m dying to try them.

Tim June 18, 2020 - 5:04 pm

I live this flavor combination! Have you ever tried making them by flavoring the pate a choux with chocolate instead of dipping them? I’d love to see you try that then drizzle them with strawberry icing to make little banana split cream puffs


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