Prepare the Puffs:

• Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
• In a saucepan, combine water and butter over medium heat and bring to a boil.
• Remove from heat and stir in flour and salt until the mixture forms a smooth ball.
• Let cool slightly, then beat in eggs one at a time until the dough is smooth and glossy.
• Pipe or spoon tablespoon-sized mounds onto the baking sheet, spacing 2 inches apart.
• Bake for 20–25 minutes until golden brown and firm. Cool completely.

2. Make the Banana Pudding Filling:

• In a saucepan, whisk together milk, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until thickened.
• Temper the egg yolks by whisking in a small amount of the hot pudding mixture, then return the mixture to the saucepan.
• Cook for another 2–3 minutes, then remove from heat and stir in butter, vanilla extract, and mashed banana.
• Cool to room temperature.

3. Fill the Puffs:

• Cut a small hole in the bottom of each puff.
• Transfer the banana pudding to a piping bag with a narrow tip and fill each puff until slightly heavy.

4. Make the Chocolate Coating:

• Melt semi-sweet chocolate and optional coconut oil in a microwave-safe bowl in 30-second intervals, stirring until smooth.
• Dip the filled puffs into the melted chocolate, coating evenly. Let excess chocolate drip off.

5. Let the Puffs Set:

• Place chocolate-coated puffs on a wire rack or parchment paper and allow the chocolate to set before serving.