Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper.

In a medium saucepan, combine the water, unsalted butter, and salt. Bring this mixture to a gentle boil over medium heat.

Once boiling, add the flour all at once, stirring continuously until it forms a cohesive dough ball.

Remove from heat and let the dough cool for a few minutes.

Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next.

Transfer the dough into a piping bag, then pipe small mounds onto your prepared baking sheet.

Bake in the preheated oven for 18-22 minutes, or until the puffs are golden brown.

Once done, remove them from the oven and let them cool completely on a wire rack.

For the banana pudding filling, whisk together the milk, sugar, cornstarch, and salt in a saucepan over medium heat. Cook until the mixture thickens.

In a separate bowl, whisk the egg yolks and temper them by gradually adding a bit of the hot milk mixture.

Combine it back into the saucepan and cook for an additional 2 minutes.

Remove from heat and stir in the butter, vanilla extract, and mashed banana. Let this filling cool and refrigerate for at least one hour.

Once cooled, carefully cut slits in the tops of the cooled puffs and pipe the banana filling into each one.

For the chocolate coating, melt the semi-sweet chocolate with optional coconut oil in a microwave-safe bowl.

Dip the filled puffs into the melted chocolate and place them back on the wire rack. Refrigerate until the chocolate sets.

Serve your Irresistible Banana Pudding Chocolate Puffs and enjoy!