Banana Cream Eclairs

Another recipe from TOH that I haven't tried yet, but it looks delightfully sinful!

• Ready In: 1 hr 5 mins
• Serves: 16

Ingredients

• 1  cup water
• 1⁄2 cup butter, cubed
• 1⁄4 cup sugar
• 1⁄2 teaspoon salt
• 1  cup all-purpose flour
• 4  eggs

• Filling

• 2 1⁄2 cups heavy whipping cream
• 3  tablespoons sugar
• 1  teaspoon vanilla extract
• 3 -4  medium firm bananas

• Glaze

• 1⁄2 cup icing sugar
• 2  tablespoons  baking cocoa
• 2  tablespoons butter, melted
• 1  teaspoon vanilla extract
• 1 -2  tablespoon boiling water
• 1⁄2 cup  finely chopped pecans

Directions

1. In a large saucepan, bring water, butter, sugar and salt to a boil. Add flour all at once and stir until a smooth ball forms.
2. Remove from heat and let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until dough is smooth and shiny.
3. Insert a 3/4-inch round tip into a pastry bag; add dough. Pipe 3-inch strips about 3 inches apart on a greased baking sheet.
4. Bake at 400F for 25-30 minutes or until golden brown. Remove to wire racks.
5. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs.
6. In a large mixing bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form.
7. In another bowl, mash bananas; gently fold in whipped cream. Spoon into eclairs and replace tops.
8. In a small bowl, combine the confectioners' sugar, cocoa, butter and vanilla. Add enough water to make a thin glaze and spread over eclairs.
9. Sprinkle with pecans and serve immediately. Refrigerate leftovers.