CREAM PUFFS:

1 c. water
1/2 c. butter
1 c. all-purpose flour
4 eggs

FILLING:

5 egg yolks
1/3 c. sugar
Dash of salt
1/3 c. all-purpose flour
1 1/2 c. milk
2 tsp. vanilla
1 tbsp. butter
2 ripe bananas, mashed
1/2 c. whipping cream

MOCHA CHOCOLATE SAUCE:

1/2 c. semi-sweet chocolate chips
3 tbsp. strong brewed coffee

For cream puffs, in saucepan, heat water and butter to boiling. Add flour all at once; beat 2 minutes until very stiff. Remove from heat. Beat in eggs, one at a time, until dough is smooth. Beat until satin-like. Shape 8 mounds of dough on greased baking sheet. Bake at 375 degrees for 35-40 minutes.

Slit puffs. Return to oven; turn oven off. Let dry 5 minutes.

For filling, beat egg yolks with sugar and salt until pale yellow. Beat in flour and 1/2 cup milk. Heat 1 cup milk to boiling. Whisk a little milk into egg mixture, return to pan. Cook, stirring until thick. Remove from heat; add vanilla and butter, stirring until butter is melted; chill.

Add mashed bananas. Whip the cream. Fold into the banana cream.

For sauce, mix chocolate chips, cream and coffee; stir and heat smooth. Spoon banana cream into cream puffs. Drizzle Mocha-Chocolate Sauce over each cream puff. Serve. 8 servings.