Celebrate Hispanic Heritage Month with something sweet! These Banana Empanadas wrap warm cinnamon-spiced banana filling in flaky refrigerated pie crust, baked golden and brushed with butter. A simple, soulful treat that honors tradition—one delicious bite at a time.
Directions
Preheat your oven to 375°F.
In a bowl, mash the bananas with the brown sugar and cinnamon until soft and full combined.
Roll out the pie crust and cut into 4-inch circles (use a bowl or large cup).
Add 1 tbsp of the banana filling in the center of each circle.
Fold the pie crust in half, seal the edges with a fork, and brush the tops with the beaten egg.
Place the empanadas on a baking sheet lined with parchment paper.
Bake the empanadas for 15–18 minutes or until golden brown.
While the empanadas are baking, melt the butter and combine the powdered sugar and cinnamon together for the topping.
While the empanadas are warm, brush the tops with the melted butter and sprinkle the cinnamon-sugar mix on top.
Enjoy by themselves or serve warm with a scoop of Best Choice Vanilla Ice Cream and a drizzle with Best Choice Chocolate Syrup.
