These banoffee éclairs are something really special: perfectly light lengths of freshly baked choux pastry, beautifully filled with muscovado sugar-infused whipped cream and cool slices of fresh banana. Divine.
Despite the impressive end result, they're actually surprisingly easy to make. If you've never made choux pastry before, you'll be amazed how straightforward it is!
And they taste incredible. The combination of the airy pastry, toffee-like cream, sweet bananas and slightly bitter dark chocolate makes for a very satisfying treat indeed. Every bite of these banoffee éclairs is a taste sensation!
Follow along to make 12 stunning banoffee éclairs. As ever, I'd recommend you get started by measuring out everything you'll need. It makes for a much smoother cooking process and means you're less likely to make mistakes.
Ingredients
For the éclairs:
- 60 g (2.1 oz) unsalted butter
- 0.5 tsp salt
- 125 g (4.4 oz) plain flour sieved
- 4 free range medium eggs beaten
For the filling:
- 200 g (7.1 oz) dark chocolate broken into pieces
- 600 ml (1.3 pt) double cream
- 4 tbsp muscovado sugar make sure it's lump-free
- 4 bananas thinly sliced
Equipment
- Large baking tray
- Ruler
- Marker pen
- 1cm plain piping nozzle
- Star piping nozzle
- Serrated knife
Instructions
Make choux pastry dough
Put the butter, salt and 225ml (7.6 fl oz) of water in a pan.
Bring to a vigorous boil.
Tip in the flour.
Whisk until the mixture comes together.
Switch to a wooden spoon, beat well on the heat for about 1 minute until the mixture is glossy.
Transfer the mixture to a bowl and whisk for 1 minute - this works the pastry dough but also helps to release the steam so that you don't scramble your eggs.
Add the eggs a little at a time while keeping the whisk running. Go slowly with the eggs as you may not need them all - it depends how much steam escaped when you were mixing the hot dough.
Aim for a smooth and glossy mixture that will hold its shape - if it's too loose, it will simply spread across the tray.
Bake your choux pastry
Preheat the oven to 190C (170C fan).
Fit a plain nozzle about 1cm diameter to your piping bag and fill with the choux pastry.
Draw guidelines onto a piece of baking paper. Each line should be 12-15cm long and well-spaced.
Flip your paper over so that the pen marks don't transfer onto the pastry.
Pipe 12 lines of choux, 12-15cm long, onto the baking tray. You'll need to squeeze the bag quite firmly and move slowly to ensure a nice thick, even line. You might need to go back and forth to even them up. If you like, you can then smooth them a little with a wet fingertip.
Bake the éclairs for 15-20 minutes until golden and puffed up. For the last 4 minutes, leave the oven door slightly ajar to allow the steam to escape and help the drying process.
Remove them from the oven and transfer to a wire rack.
It's important that they're completely cool before you move on to the next step.
Once cooled, halve the éclairs lengthways, and separate the tops and bottoms.
Coat the tops in chocolate
Put the chocolate into a bowl and melt either in the microwave in 30 second blasts, or over a pan of simmering water.
Dip the upper halves of the éclairs in chocolate, drain over the bowl, then leave to set on the wire rack.
Fill the éclairs
Whip the cream into soft peaks.
Sprinkle the sugar over it - it's really important to ensure there are no lumps in your sugar as they may fail to dissolve into the cream.
Gently fold in.
Fill your piping bag with the cream and pipe it on the choux bases in waves.
Layer the banana slices on top, slightly overlapping them.
Add dots of cream, then top with the chocolate-covered halves. Serve as soon as possible.
Enjoy!
Are you tempted to try these banoffee éclairs at home?
Pointers, tricks and troubleshooting tips for perfect banoffee éclairs
Are banoffee éclairs easy to make? Is choux pastry easy to make?
While they look super impressive, éclairs are actually very easy to make, even if you've never made choux pastry before. You have to be a little mindful not to make the pastry too wet or too dry when adding the egg, and applying the chocolate and cream filling requires concentration, but a little care and attention is all you need.
Will I need any special equipment to make banoffee éclairs?
As with many baked goods, you need quite a few items to make these éclairs, so it’s worth checking the equipment list at the top of the page before starting and make sure you have everything you’ll need. There's a good chance you’ll already own everything, and if not, then none of the items are too expensive.
You can also get away with not having some items, or making an alternative. For instance, you can eyeball the length of your éclairs rather than using a ruler and pen to mark the paper, or use an improvised piping bag if you don’t have one - a freezer bag with a corner cut off, or a piece of greaseproof paper rolled into a cone shape both work very well.
What is choux pastry?
Choux pastry, or pâte à choux, is a delicious, buttery pastry that is very quick to prepare. It requires no raising agents (such as yeast or baking powder), and instead the light texture comes from the moisture trapped in the dough which expands during cooking to form a light pastry with large air pockets that are perfect for filling.
Making sure there’s more moisture in the dough is also why there is a boiling stage during preparation, as this causes the starches in the flour to gel and retain more water.
How can I tell if my bananas are too ripe? How can I tell if they are too old or gone off?
A perfectly ripe banana will be sweeter than a green one, which is why it’s best to wait to wait for them to ripen before eating. Green bananas also contain more tannins, which contain an astringent (a chemical that shrinks or constricts body tissues) which is why many unripened fruits (along with red wine and tea) give you that dry, puckery feeling in the mouth.
However, while a few black spots on a banana is fine and can be eaten around or cut out, there is a point of no return:
Looks. If the banana shows any obvious signs of mould, black patches that look indented or ‘wet’ or fruit flies it’s best to throw it away.
Smell. If the banana smells ‘off’ then it’s best to trust your nose. A mouldy, almost alcoholic scent or a mildew-like smell both indicate a banana that’s past the point of being safe to eat.
Taste. Finally, if the look and smell are both OK but the banana tastes ‘off’ in any way it’s best to discard it.
Finally, store bananas in a plastic bag and in the fridge if you want them to last as long as possible or at room temperature if you want them to ripen more quickly.
Are banoffee éclairs suitable for vegetarians? Are banoffee éclairs suitable for vegans?
These banoffee éclairs are suitable for vegetarians, but are not suitable for vegans as both the choux pastry and the filling contain eggs and/or dairy.
I've yet to come across vegan choux pastry with a comparable texture to its vegetarian counterpart (the eggs seem to be integral to the texture), but do let me know in the comments if you come across one - I’d love to try it out! There are vegan creams that can be whipped, and cans of vegan ‘squirty cream’ available, so it should be possible to make a vegan filling if a vegan choux pastry can be made.
Are banoffee éclairs gluten-free?
As the pastry uses plain flour these éclairs are not by default gluten-free, and as always it’s best to check every ingredient you buy is gluten-free, as some brands can’t guarantee that cross contamination won’t happen - especially on things like chocolate.
Although I haven't tried it, it should be possible to make a gluten-free alternative if you were to use a pastry quality gluten-free flour. I would also make smaller, individual profiteroles instead of éclairs as you will be in with a better chance of the pastry baking all the way through.
Please do let me know in the comments if you give it a try, I’d love to know how you got on.
Are banoffee éclairs keto-friendly?
These éclairs are not keto friendly as bananas are rather carb-dense, not to mention the flour and sugar required, which also makes these banoffee éclairs rather difficult to convert into something keto friendly.
However, some whipped cream with a little banana extract added into it and a small chunk of dark chocolate shaved over the top might satisfy your cravings.
Are banoffee éclairs healthy?
These banoffee éclairs are super delicious, but best left as an occasional treat as they are rather calorie dense.
Are banoffee éclairs safe to eat while pregnant?
As long as all the ingredients are in good condition, the cream has been pasteurised and the éclairs are prepared and baked hygienically they should be fine to eat whilst pregnant.
Egg and dairy safety advice varies from country to country so please check information local to you. In the UK the NHS has some fantastic guidance on foods to avoid when pregnant https://www.nhs.uk/conditions/pregnancy-and-baby/foods-to-avoid-pregnant/, with eggs considered safe at the time of writing (Dec 2020).
This website does not offer medical advice. Please speak to a health professional if you have any questions.
What goes well with banoffee éclairs?
I think an eclair is the type of treat that is best served on its own, or perhaps with a glass of milk, cup of tea or coffee. If you are feeling especially decadent you could accompany it with a peppermint hot chocolate. https://www.amummytoo.co.uk/peppermint-hot-chocolate-recipe/.
I haven’t got muscovado sugar. Can I use a different sugar?
Muscovado sugar also known as raw sugar, molasses sugar or Barbados sugar is an unrefined - or partially refined - sugar with a rich, dark colour that comes from its higher proportion of black treacle (known as molasses outside of the UK. This also means it has a higher moisture content than other types of sugar and unique taste.
If you don't have any muscovado sugar available then unrefined brown sugars such as crushed and sieved jaggery would be the best alternative, followed by dark brown sugar and then light brown sugar.
Even standard refined white sugar will work in a pinch, although you won't get quite the same rich flavour that muscovado sugar adds, which works so well with the bananas.
How should I store banoffee éclairs? Can I keep banoffee éclairs in the refrigerator?
These éclairs should be stored in the fridge, in an airtight container where they will last up to three days. However, they will be at their best the day of making.
You will likely also find that the bananas begin to become mushy and brown rather quickly as they begin to oxidize and while storing them in an airtight container will help a little you could also so lost them in a little lemon juice or even honey that has been thinned out with water which should make them last longer
Can I freeze banoffee éclairs?
I wouldn't recommend freezing these particular éclairs as it will negatively impact the texture of the bananas and the pastry too much after defrosting.
How long do banoffee éclairs keep?
Éclairs are best served as soon as they have been made and the pastry is at its freshest - the longer they are left the more time for moisture to creep into the pasty and make it wetter and chewier. However, if stored in an airtight container in the fridge they will last for up to 3 days - although the texture of the pastry won't be at its best.
Can I leave banoffee éclairs out on the counter?
If you have already topped your éclairs with chocolate and filled them with cream and bananas then they will need to be stored in an airtight container in the refrigerator as soon as they have been made where they will last for up to three days.
If you have baked your choux pastry, but have not added the chocolate, cream or banana to them yet then you can store them in an airtight container at room temperature where they will last for up to 3 days - ready to be finished as and when you need them.
Can I make banoffee éclairs ahead?
You can make these banoffee éclairs ahead of time, but to keep the pastry’s texture at its best I would recommend making them no more than half a day in advance and bringing them out of the fridge and up to room temperature for 5-10 minutes before serving.
If you have a little extra time on the day of serving to finish off your éclairs I would recommend cooking the pastry a day ahead and storing in an airtight container before finishing them off with chocolate and banana/cream filling the day of serving.
Can I make banoffee éclairs in a different quantity?
You can make these éclairs in any quantity you wish, simply use the recipe card below and adjust the serving slider to your desired quantity, which will also update the ingredient amounts needed.
I would recommend making some multiple of three however (12, 15, 18 éclairs etc), as there is roughly one egg in every three éclairs, so you won’t be left with any waste.
Can I make banoffee éclairs in individual portions?
While these éclairs are already in individual portions, if you want to make something even more bite size - or suitable as a party snack - you can.
I would either halve the length of the éclairs, or pipe out a round circle of choux pastry to make tasty banoffee profiteroles, both of which can be filled and finished in the same way as a standard éclair.
The smaller the pastry the faster it will cook, so do keep an eye on them during cooking and reduce the cooking time as needed. Also remember that the pastries will get bigger as they cook, so do leave enough space between each of them to account for this.
Can I make banoffee éclairs in a stand mixer such as a KitchenAid or Kenwood Mixer?
You can potentially use a stand mixer to whisk the flour and melted butter together, but I find it easier to keep everything in the saucepan. You could also use a stand mixer when it comes to whisking the dough to work the pastry and cool it down, as well as when it comes time to add the egg a little at a time until a smooth glossy texture is achieved.
Why did my banoffee éclairs turn out hard or burned?
As with most types of pastry, choux pastry is quite sensitive, so even a little variation in your oven temperature, cooking times or ingredient ratios can affect the outcome quite a bit.
With that in mind the first thing to check is that your ingredient quantities were correct and that your pastry wasn’t too thick - it should be smooth, glossy and only take very little effort to pipe.
The next up is to check your oven temperature is correct. Home ovens can often be off by up to 10 degrees, so if possible calibrate it using an oven thermometer to check and adjust accordingly.
Finally, double check your cooking times were correct, as the éclairs may simply have spent too long in the oven.
Why did my choux pastry rise? Why is my choux pastry, deflated or undercooked or runny?
As with most types of pastry, choux pastry is quite sensitive, so even a little variation in your oven temperature, cooking times or ingredient ratios can affect the outcome quite a bit.
Also be mindful not to open the oven door while the pastries are rising as this will change the temperature and humidity in the oven negatively affecting how the éclairs rise
With that in mind the first thing to check is that your ingredient quantities were correct and that your pastry wasn’t too thin - it should be smooth, glossy and only take very little effort to pipe. If you have added too much egg to the mixture and it has become too runny I would recommend starting again, as simply adding more flour as you might with other baked goods won’t work very well in this case as the heating step is crucial to gel the starches in the flour.
The next up is to check if your oven temperature is correct. Home ovens can often be off by up to 10 degrees, so if possible calibrate it using an oven thermometer to check and adjust accordingly.
Finally, double check your cooking times were correct, as the éclairs may simply have spent too little time in the oven.
How can I add/change the flavours in this dish?
Éclair toppings
- Chocolate. While dark chocolate is generally the preferred topping on éclairs - it offsets the sweetness of the filling beautifully - you could also use milk chocolate or white chocolate instead.
- Nuts. Sprinkling nuts over the chocolate topping before it’s set is tasty and add a lovely texture. Some of my favorites include slithered almonds or crushed nuts, with peanuts, pecans, pistachios and cashews all being delicious.
- Freeze-dried fruit that has been crushed work very well, especially over a white chocolate topping - strawberries, raspberries or blueberries are all delicious. If crushing them yourself I would recommend sieving out any very small pieces, or picking out the larger chunks for sprinkling.
Éclair cream fillings
Adding other flavours to whipped cream is a simple way to dramatically change the flavours of your éclairs. These quantities assume you’re using the 600ml cream and 4 tbsp sugar this recipe calls for, so add more or less if your amount varies. I would also recommend using caster sugar, rather than muscovado for fruity whipped cream.
- Chocolate whipped cream. Add 2-3 tbsp cocoa power to your cream before whipping.
- Maple syrup whipped cream. Instead of adding sugar use maple syrup for a unique, rich taste.
- Fruity whipped cream. Adding 1 tsp of banana extract, rose water or orange flower water to the cream before whipping can be delicious. It’s important not to add too much though, as they are rather strong flavours. I would recommend starting with 1 tsp and whipping until the cream is starting to thicken, but not whipped, and then add more flavouring if you think it needs it. Then finish by whisking the cream until the desired texture is achieved.
- Lemon cream. Add 3-5 tbsp of lemon curd to the cream and adjust the amount of sugar to taste before whipping.
- Coffee whipped cream. Add a 1-2 tbsp of freeze-dried coffee to your cream before whipping.
Eclair fruit fillings
While bananas are delicious, you could also use sliced strawberries or other berries such as blueberries and raspberries gently pushed into the cream filling.
Where does the name 'éclair' name come from?
I love where éclairs get their name. It’s a French word that means "flash of lightning" - because you eat them so quickly! That name certainly holds true in my home, where they are gone in a flash.
Print this banoffee eclair recipe
Here's the recipe for banana and toffee flavour eclairs in a printable format.
Banoffee éclairs
Ingredients
For the éclairs:
- 60 g (2.1 oz) unsalted butter
- 0.5 tsp salt
- 125 g (4.4 oz) plain flour sieved
- 4 free range medium eggs beaten
For the filling:
- 200 g (7.1 oz) dark chocolate broken into pieces
- 600 ml (1.3 pt) double cream
- 4 tbsp muscovado sugar make sure it's lump-free
- 4 bananas thinly sliced
Equipment
- Large baking tray
- Ruler
- Marker pen
- 1cm plain piping nozzle
- Star piping nozzle
- Serrated knife
Instructions
Make choux pastry
- Add the butter and salt to 225ml (7.6 fl oz) water in a pan and bring to the boil. Tip in the flour and whisk until the mixture clings to the whisk.
- Using a wooden spoon, beat well on the heat for 2-3 minutes until the mixture is glossy.
- Transfer the mixture to a food mixer and beat for 1 minute.
- Add the eggs one at a time while keeping the mixer running. Go carefully with the eggs as you may not need them all. You are aiming for a smooth and glossy mixture that will hold its shape.
- Preheat the oven to 190C (170C fan, 350F, Gas mark 3). Fit a plain nozzle about 1cm diameter to your piping bag and fill with the choux pastry.
- On a lightly greased baking tray, pipe 12 lines of choux, 12-15cm long, onto the baking tray. (I find it works best to squeeze the bag quite firmly and move slowly with the nozzle almost horizontal to ensure a nice thick, even line).
- Bake the éclairs for 15-20 minutes until golden and puffed up. For the last 4 minutes, leave the oven door slightly ajar to allow the steam to escape and help the drying process. Remove them from the oven and leave to cool.
- Once cooled, halve the éclairs lengthways, and separate the tops and bottoms.
Make the chocolate glaze
- Put the chocolate into a bowl over a pan of simmering water, above water level. Turn the heat low to melt the chocolate slowly, stirring all the time. Take off the heat.
- Dip the upper halves of the éclairs in chocolate, drain over the bowl, then leave to set on a tray.
Make the filling
- Whip the cream into soft peaks.
- Sprinkle the sugar over it and gently fold in.
- Fill your piping bag with the cream and pipe it onto the choux bases in waves.
- Layer the banana slices on top, slightly overlapping them.
- Add dots of cream, then top with the chocolate-covered halves. Serve as soon as possible.
Video
Nutrition
John Lewis provided the recipe featured.
Pin these banoffee éclairs
More great banana recipes to try
Get Your Kids to Eat Anything
My debut cookbook, Get Your Kids To Eat Anything is available now from all good bookshops!
It's so much more than a cookbook, it's a 5-Phase programme designed to take you through a meaningful, simple and sustainable journey to end fussy eating.
Since its release in March 2019, Get Your Kids To Eat Anything has been changing mealtimes in households across the country and has become an Amazon #1 best-seller.
Kate - gluten free alchemist says
Clever old John Lewis! These are divine. Banoffee eclairs have to be made!
Helen @ Fuss Free Flavours says
I've not made eclairs or choux pastry for ages - these look amazing! Can't wait to make them.
[email protected] says
I love the thought of making choux pastry in my Kmix, makes life so much easier. This is the perfect recipe for me to show my daughter how to make eclairs, she has been asking me for ages so now I can get onto it, thanks!
Jo of Jo's Kitchen says
Can I have one please?
Angela - Patisserie Makes Perfect says
These eclairs look great. Love the piping inside. I have to confess I am a KitchenAid girl at heart and I have one of their stand mixers and I always use that to make my choux pastry. I have heard that Kenwood is really good too.
Kavey says
Your choux pastry looks so good, as does the Kenwood mixer! I love eclairs, banana version very appealing!
Holly Smith-Williams says
OMG!!! These look yummy! I think I may have put on weight just looking at them! Will have to give these a go! Thanks!
Sarah Maison Cupcake says
Oooh you've given me an eclair craving, it's ages since I made any. Banoffee filling sounds suitably sweet and squidgy too!
Sisley White says
I really really really need one of these right now! They look so good. Book marked for weekend baking x