Ingredients for Banana Empanadas
- Cooking spray (not used in recipe)
- 3 ripe bananas
- Dark brown sugar (not used in recipe)
- 1 teaspoon ground cinnamon
- 1 package (14.1 oz) refrigerated pie crusts
- 1 scoop vanilla ice cream
- Parchment paper, for lining (as needed)
- 1/4 cup granulated sugar
- Powdered sugar, for dusting (as needed)
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How to Make Banana Empanadas
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- In a medium bowl, mash 3 ripe bananas with a fork. Add 1/4 cup granulated sugar and 1 teaspoon ground cinnamon. Mix until well combined.
- Unroll one package (14.1 oz) of refrigerated pie crusts on a lightly floured surface.
- Using a 3-inch cookie cutter or a glass, cut out circles from the pie crust. You should get about 12 circles.
- Place a spoonful of the banana mixture in the center of each pie crust circle.
- Top each with another pie crust circle, pressing the edges firmly to seal. Crimp the edges with a fork for a decorative finish.
- Cut several slits into the top of each empanada to allow steam to escape.
- Place the empanadas onto the prepared baking sheet.
- Bake for 8-10 minutes, or until the crust is golden brown and the filling is heated through.
- Remove from the oven and let cool slightly on a wire rack.
- Serve warm with a scoop of vanilla ice cream or a dusting of powdered sugar. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
92g
Fat
34g
Carbs
21g
