Recipe: Chocolate Banana Cream Puffs

BY: - 14 Mar '14 | Recipes

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BMWK Chocolate Banana Cream Puff_feature

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 ummmm ohhh 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!


BMWK Chocolate Banana Cream Puff egg and dough (600x399)



BMWK Chocolate Banana Cream Puff dough on pan (600x399)


BMWK Chocolate Banana Cream Puff baked (600x399)



BMWK Chocolate Banana Cream Puff chocolate dip2 (600x399)



BMWK Chocolate Banana Cream Puff Feature2 (600x399)



½ cup all-purpose flour
½ water
4 tbsp. unsalted butter (+1 tbsp. to grease baking sheet)
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 slow cooker bag and turn slow cooker to low
  3. LET’S MAKE THE PUFFS ~ Add water, sea 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 parchment 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

About the author

Utokia Langley wrote 46 articles on this blog.

Utokia Langley is the video cooking mean machine and blogger behind She's Got Flavor, a written and video blog created to Sass up your kitchen experience and assist you in creating flavorful dishes that will surely please! She,s Got Flavor is developing a seasoning line that will help intensify the flavor in your food and make life easier and less cluttered in the kitchen for you, stay tuned. Above all Utokia is a child of God, a wife, mother of two beautiful children who think Mom's videos and food are da bomb and a true friend to many.


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Recipe: New Orleans Style “Red Beans and Rice”

BY: - 21 Mar '14 | Recipes

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Being born and raised in New Orleans, I looked forward to eating any meal; most importantly, my mom’s red beans and rice every Monday. Yes, Monday. Each day of the week had a specific meal that was prepared for it. Example; Monday, red beans & rice; Tuesday, leftovers from Sunday and Monday; Wednesday, fried chicken with potato salad; Thursday, varied by household; Friday, seafood; Saturday, po-boys; Sunday, a small version of Thanksgiving … but the NOLA way. The Sunday list of food is another post all on its own.

I can recall coming home from school and smelling my mom’s red beans from the street. On occasion, I would also find some of my friends sitting on my porch waiting for me to get home. They weren’t waiting to hang out, but to ask if they could eat dinner at my house. My house was the one you came to for food because my mom never turned away a hungry child. Her motto was “a happy child is a fed child.” It was true, I was always seen with a smile on my face.

But let’s get to the real reason of why you’re reading this. New Orleans style red beans and rice!

INGREDIENTS: (to order Louisiana ingredients, click link)

  • 2 lbs. Camellia Red Beans
  • 2 lbs. D&D Smoke Sausage
  • ½ lbs. Patton Hot Sausage
  • 3 tbsp. Salted Butter
  • 2 Lg. Bay Leaf
  • 2 tsp. Fresh Garlic
  • 1 cup Rice (white or brown)
  • 1 Lg. White Onion
  • 1 tbsp. Black Pepper (or to taste)
  • 1 tbsp. Cayenne Pepper (or to taste)
  • 1 tsp. Parsley (or to taste)
  • 1 Lg. Boiling Pot
  • 1 Md. Boiling Pot
  • 1 Md. Frying Pan


Take the ‘hot sausage’ and cut off the skin. Fry it in a pan until fully cooked. Take a slice of bread, put the sausage in and eat! Enjoy your snack while you continue cooking. In the same pan, add the chopped onion, garlic, and butter into the pan. Sautee until the onions become tender. Remove from flame, let sit.

Red Beans 1

In the pot start boiling the beans in about 2 quarts of water on high with the bay leaf. While the beans are boiling chop up the D&D sausage into bite size pieces. Add the smoke sausage and additional seasonings into the pan with the onion and garlic. Cover and let simmer for 10 to 20 minutes.

In the medium pot, add rice and water. Boil and cook until ready. You’ll be glad you did this when the beans are finally cooked.

Red Beans 2

When the beans have doubled in size add the smoke sausage and seasonings. The water should be the same brown as the beans are; if not continue following instructions. Let cook for an additional 30 minutes or until beans begin to break apart when pushed against the side of the pot. Beans should be creamy and coat the back of spoon.

VOILA!!! You are ready to eat your New Orleans style red beans and rice.

Red Beans 3


BMWK – We hope you enjoy this recipe! Let us know how it turn out if you make it.

About the author

Keith Luter wrote 7 articles on this blog.

I am a husband, father, foodie, singer, musician, style buff (it's a thing) and multipotentialist. I contribute to Black and Married with Kids, Fashion Mingle and my own blog #ImADapperDad. I am a grateful and valued member of the Lakewood Church worship team under the direction of Steve Crawford, Da’dra Crawford-Greathouse, Israel Houghton and Cindy Ratcliff. I live in Houston with my wife and son.


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