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Banana Split Eclair Recipe
|Strawberry macaroon ice cream||1⁄2 Cup (8 tbs)|
|Sherry vanilla ice cream||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Bananas||6 Small, sliced|
|Chocolate ice cream||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2295 Calories from Fat 1162
% Daily Value*
Total Fat 137 g211.4%
Saturated Fat 79.8 g398.8%
Trans Fat 0 g
Cholesterol 1186.7 mg
Sodium 946.2 mg39.4%
Total Carbohydrates 223 g74.3%
Dietary Fiber 12 g48.1%
Sugars 88 g
Protein 51 g101.1%
Vitamin A 92.6% Vitamin C 48.4%
Calcium 59.7% Iron 57.6%
*Based on a 2000 Calorie diet
To make Sherry Vanilla Ice Cream: Stir 1 tablespoon cream sherry into 1 pint vanilla ice cream.
Heat butter and water to boiling.
Add flour and salt all at once; stir vigorously.
Cook and stir till ball forms that doesn't separate.
Remove from heat; cool slightly.
Add eggs, one at a time, beating by hand after each addition till mixture is smooth and well blended.
Spoon paste into pastry bag with a 3/4 inch round tube opening.
Squeeze the paste onto a greased baking sheet in six strips, 5 1/2 X 1 3/4 inches each.
Bake in 450° oven for 15 minutes; reduce temperature to 325° and bake eclairs 25 minutes more.
Turn oven off; return eclairs to oven for 20 minutes to dry.
Cool on wire rack.
Fill each eclair with sliced banana and small scoop each of Strawberry Macaroon Ice Cream, Sherry Vanilla Ice Cream, and chocolate ice cream.
Ladle ice cream toppings over.
Top with chopped nuts.
Cover with top of eclair.