Banana splits, grown- up style! Lush dark chocolate sauce, crunchy salted peanuts, sweet berries, and fresh whipped cream all adorning the lightest, most buttery French cream puff. 
The best thing about these banana split cream puffs is how fast and easy they come together since most of the adornments require zero prep. You all know I’m crazy for cream puffs. I blame my participation in high school Foreign Language Club for that. Every year our celebrations included tubs and tubs of cream puffs. Gah.
Maybe that’s why all my recipes have some kind of non-traditional flair- Aztec cream puffs, Nutella cream puffs…
Let’s talk about those buttery puffs. You might be surprised to find out that they don’t take much time at all to prepare. They’re made from French choux pastry which is stirred together on the stove and then piped or spooned into mounds on a baking sheet. We’ll pop them in the oven and watch them puff up and develop a beautiful golden color, hollow insides and crusty outsides. Here’s my step-by-step cream puffs tutorial if you’re more of a visual learner.
Next, let’s make homemade chocolate syrup, or as I like to call this, molten chocolate ganache. Of course, you could always grab a bottle of Hershey’s syrup and drizzle it on top, but store-bought can never compete with homemade, especially if we’re making decadent, pourable ganache. Cue droolfest! We’ll melt chocolate with cream and drizzle it all over the stuffed cream puffs.
Of course a banana split isn’t a banana split without cream- typically ice cream but today we’re using fresh sweetened whipped cream. Learn how to make whipped cream or save time and use your favorite real whipped cream from a can.
The rest is pretty straightforward: Slice fruit. Chop peanuts. Prepare to stuff your face with banana split cream puffs. {Tweet this!}
- Cream puffs
- 1 cup flour
- 1 cup water
- ¼ teaspoon salt
- ½ cup (1 stick) butter
- 4 eggs
- Toppings
- ¼ cup semisweet chocolate, roughly chopped You may also use chips.
- 1 cup cream
- 2 cups sweetened whipped cream
- 1 pint strawberries, sliced
- 3 bananas, sliced
- ½ cup salted peanuts, roughly chopped
- Make cream puffs. Preheat oven to 425F. Line a baking sheet with parchment paper or a silicone mat.
- Bring water, salt, and butter to a boil. Dump in flour and stir until the mixture sticks together and becomes glossy, leaving the sides of the pan, about 2-3 minutes.
- Allow dough to cool two minutes and then stir in eggs, one at a time, stirring vigorously with a sturdy wooden spoon.
- Spoon into a pastry bag and pipe walnut-sized mounds onto a lined baking sheet or alternatively spoon mounds using tablespoons or a cookie scoop. Using a dampened fingertip, gently flatten any peaks that may have formed when piping so they don’t brown too quickly.
- Bake 25-35 minutes until golden brown. Underbaked puffs may deflate.
- Remove from oven and poke a hole in the side of each puff with a knife to let steam escape. This will assure a crisp puff and also be our entryway for pumping the shells full of whipped cream. Cool completely.
- Heat cream to make molten chocolate ganache over low heat until it begins to steam. Pour over chocolate and wait 2 minutes. Stir to melt all the chocolate. Set aside.
- Slice puffs in half and fill with whipped cream. It's easiest to pipe in the cream. I like to use this 1M piping tip. Top cream with bananas and berries and put the lids back on the puffs. Drizzle with chocolate syrup and sprinkle nuts on top. Serve immediately.
If you’re crazy for cream puffs, you’re sure to love these recipes too!
Nutella Cream Puffs with decadent Nutella cream filling.
Aztec Cream Puffs with spiced chocolate sauce and cinnamon whipped cream.
French Cheese Puffs with rosemary.
If you loved this recipe and want to get even more Jellibean Journals sent straight to your inbox, sign up for the twice-monthly newsletter now!
Follow 
Girl I like grew up on cream puffs in Wisconsin! Can’t wait to try this… looks divine and so sinfully good! Gorgeous pics too!
Oh my goodness. This pregnant mama definitely has a craving now! These look amazing! Thanks for sharing! I will definitely be trying these out soon!
Hope you love ’em, Chelsea! I can’t wait to try these zesty rolls myself. Hope your pregnancy is going great!
Your cream puffs look fabulous!, gorgeous pictures! love the nutella ones as well!! I usually make eclairs, which are made of the same dough, but filled with custard and topped with chocolate ganache…. so delicious!