01 -
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 -
In a saucepan over medium heat, combine water and butter. Bring to a boil. Once boiling, remove from heat and add flour and salt. Stir until the mixture forms a ball.
03 -
Allow the mixture to cool slightly, then beat in the eggs one at a time until fully incorporated and smooth.
04 -
Using a piping bag or spoon, drop tablespoon-sized mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
05 -
Bake for 20-25 minutes, or until golden brown and puffed. Allow to cool completely.
06 -
In a saucepan, whisk together milk, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly until thickened.
07 -
In a small bowl, whisk the egg yolks. Gradually add a small amount of the hot pudding mixture to the egg yolks to temper them, then return the mixture to the saucepan. Cook for an additional 2-3 minutes, stirring constantly.
08 -
Remove from heat and stir in butter, vanilla extract, and mashed banana. Let it cool to room temperature.
09 -
Once the puffs are cool, cut a small hole in the bottom of each puff. Use a piping bag to fill each puff with the banana pudding filling.
10 -
In a microwave-safe bowl, melt the chocolate and coconut oil in 30-second intervals, stirring between each, until smooth.
11 -
Dip each filled puff into the melted chocolate, allowing any excess chocolate to drip off. Place them on a wire rack or parchment paper to set.
12 -
Once the chocolate has set, serve your Chocolate-Covered Banana Pudding Stuffed Puffs.