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Chocolate-Banana Empanadas: A Taste of Sweet Nostalgia

The aroma of warm, sweet dough mingling with caramelized banana and melting chocolate… It instantly transports me back to childhood visits at my abuela’s house. She always had a stash of ripe plantains transforming into some magical treat, and these empanadas, though a modern twist, echo that same loving warmth. I remember sneaking into the kitchen, eager to help (mostly to sneak a taste of the filling), the sweet fragrance clinging to my clothes for hours after. These Chocolate-Banana Empanadas are a delicious way to recreate those comforting flavors and create new memories.

Recipe Overview

Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 10
Yield: 20 Empanadas
Dietary Type: Vegetarian

Ingredients

For the Empanada Dough:

1 1/2 cups all-purpose flour
1 cup masa harina
1 teaspoon baking powder
1 teaspoon salt
1/2 cup unsalted butter, melted and cooled
1 large egg, beaten with 1 tablespoon water, for egg wash
Butter, for greasing the pans

For the Filling:

4 large ripe bananas
2 tablespoons sugar
1 teaspoon cinnamon
4 ounces semisweet chocolate, broken in chunks
Confectioners’ sugar, for dusting

Equipment Needed

Large Mixing Bowl
Rolling Pin
4-inch Cookie or Biscuit Cutter
Baking Sheet
Fork

Instructions

First, prepare the empanada dough. In a large bowl, sift together the all-purpose flour, masa harina, baking powder, and salt. This ensures a light and even texture for the dough.
Stir in the melted and cooled butter. It is essential that the butter has cooled down before incorporating it to avoid cooking the dough.
Gradually add 1/2 cup to 3/4 cup of water, working it in with your hands to incorporate. The amount of water needed will vary depending on the humidity of your environment. The dough should be easy to handle and not sticky. If the dough is too dry, add water one tablespoon at a time. If too wet, add flour, one tablespoon at a time.
Form the dough into a ball, wrap it in plastic, and chill for 30 minutes. Chilling allows the gluten to relax, making the dough easier to roll out and preventing it from shrinking during baking.
While the dough is chilling, prepare the banana filling. In a mixing bowl, mash the bananas, sugar, and cinnamon together until creamy, but not completely smooth – you should still have pieces of banana chunks for a pleasant textural contrast.
Lightly flour your rolling pin and counter. This will prevent the dough from sticking.
Divide the dough in 1/2 so it will be easier to work with and roll it out to 1/8-inch thickness. Keeping the thickness consistent will ensure even baking.
Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough; repeat with the other 1/2. You should end up with 20 circles in total. Gather and reroll the scraps to make more circles, if needed.
Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2-inch border. Remember, don’t overfill the empanadas, or they will be difficult to seal.
Stick a piece of chocolate on top of the banana filling.
Brush the edges with the egg wash and then fold the dough over in 1/2 to enclose the filling and form a semi-circle. The egg wash acts as a glue, helping the edges to seal tightly.
Tightly seal the edges by crimping with the tines of a fork. This will prevent the filling from leaking during baking.
Chill the assembled empanadas for at least 30 minutes before baking. This step helps the dough to hold its shape and prevents the filling from becoming too runny.
Preheat the oven to 375 degrees F.
Place the empanadas on a buttered baking sheet and brush the tops with additional egg wash. The egg wash gives the empanadas a beautiful golden-brown sheen.
Using a fork, prick a few holes in the top of the empanadas for steam to escape. This will prevent the empanadas from bursting during baking.
Bake for 30 minutes, until the pastry is golden brown. Keep a close eye on them during the last few minutes of baking to prevent burning.
Dust with confectioners’ sugar and serve hot.

Expert Tips & Tricks

Spice it up: Add a pinch of ground nutmeg or cloves to the banana filling for a warmer, more complex flavor.
Chocolate variations: Experiment with different types of chocolate, such as dark chocolate, milk chocolate, or even white chocolate chips.
Make-ahead: Prepare the dough a day in advance and store it in the refrigerator. This will save you time on the day of baking.
Prevent soggy bottoms: Ensure the baking sheet is well-buttered to prevent the empanadas from sticking and becoming soggy.
Even browning: Rotate the baking sheet halfway through the baking time to ensure even browning.

Serving & Storage Suggestions

Serve these Chocolate-Banana Empanadas warm, dusted with confectioners’ sugar. They are delicious on their own or with a scoop of vanilla ice cream or a dollop of whipped cream.

Leftover empanadas can be stored at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat them in a 350°F oven for 5-10 minutes, or until warmed through. You can also reheat them in the microwave, but they may not be as crispy. For longer storage, freeze the baked empanadas for up to 2 months. Thaw them overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	157.2 kcal	N/A
Calories from Fat	N/A	47%
Total Fat	8.2 g	12%
Saturated Fat	4.9 g	24%
Cholesterol	22.8 mg	7%
Sodium	140.7 mg	5%
Total Carbohydrate	20.8 g	6%
Dietary Fiber	2 g	7%
Sugars	4.7 g	18%
Protein	2.9 g	5%

Variations & Substitutions

Gluten-Free: Use a gluten-free all-purpose flour blend for the dough.
Vegan: Replace the butter with a vegan butter alternative and the egg wash with a mixture of plant-based milk and maple syrup.
Different Fruits: Experiment with other fruits like apples, peaches, or berries.
Spiced Dough: Add a pinch of ground cinnamon or nutmeg to the dough for a warm, spiced flavor.
Mexican Chocolate: Use Mexican chocolate, which has cinnamon and chili, for a unique flavor.

FAQs (Frequently Asked Questions)

Q: Can I use frozen bananas for the filling?
A: Yes, you can use frozen bananas. Just make sure to thaw them completely and drain any excess liquid before mashing.

Q: How do I prevent the empanadas from bursting during baking?
A: Prick a few holes in the top of the empanadas with a fork to allow steam to escape. Also, avoid overfilling them.

Q: Can I fry these empanadas instead of baking them?
A: Yes, you can fry them. Heat oil to 350°F and fry for 2-3 minutes per side, or until golden brown.

Q: How do I store leftover empanadas?
A: Store leftover empanadas at room temperature for up to 2 days or in the refrigerator for up to 4 days.

Q: Can I make the dough ahead of time?
A: Absolutely! The dough can be made a day in advance and stored in the refrigerator, wrapped tightly in plastic wrap.

Final Thoughts

These Chocolate-Banana Empanadas are a delightful treat that’s perfect for any occasion. From the flaky, homemade dough to the sweet, melty filling, every bite is a burst of flavor and comfort. So, gather your ingredients, preheat your oven, and get ready to create some delicious memories! Don’t hesitate to share your own variations and feedback. These empanadas pair wonderfully with a warm cup of coffee or a cold glass of milk. Enjoy!

Chocolate-Banana Empanadas Recipe