Bananas Foster Hand Pies
Bananas Foster Hand Pies are filled with fresh bananas, sugar, cinnamon, and pecans, baked in a flaky crust, and served warm with vanilla ice cream for the ultimate banana dessert!
Amy's Notes
I've been making these banana hand pies for years and they are always a big hit. Each hand pie is filled with a sweet mix of bananas, sugar, cinnamon, and nuts. Especially delicious served warm with vanilla ice cream.
When I have extra bananas but don’t feel like making sourdough banana bread or banana nut muffins, this is our go-to banana dessert!
Ingredients Needed
The ingredients are simple, and you probably have most of them already!
- bananas
- brown sugar
- cinnamon
- chopped nuts
- eggs
- sourdough pie crust, all-butter pie crust, or a store-bought crust
How to make it
- Slice the bananas, toss them with the brown sugar and cinnamon, and set aside in a bowl. This will allow a sweet syrup to form.
- Using a 4" round cookie cutter, cut 12 circles out of the pie crust.
- Place 6 circles of pie crust onto a parchment-lined baking sheet, and using a pastry brush, coat the outer rim with egg wash.
- Place a small scoop of the banana mixture in the center of the pie crust.
- Place another cutout circle of the crust on top of each mini pie, brushing the rim of the pie crust with egg wash so that it will "stick" to the bottom pie crust.
- Seal the edges with the tongs of a fork and then brush the entire surface with egg wash. Cut a little slit in the top to allow steam to escape while it's baking.
- Bake them at 375°F (190°C) for about 20-25 minutes or until the crust turns light golden brown. Remove them from the baking sheet to cool slightly.
These can be assembled a day ahead of time and stored in the fridge until ready to bake. Wait until you are ready to bake before you brush the egg wash on the outside of the pie and cut the slit on top.
How to Store
How to Store: Cover the hand pies tightly with plastic wrap or transfer them to an airtight container and refrigerate for 4-5 days.
How to Freeze: Assemble the unbaked hand pies on a baking sheet (no egg wash), freeze for 1 hour, then transfer to a labeled freezer bag with parchment between each pie; freeze for up to 3 months. When you are ready to bake them, let the pies thaw. Brush with egg wash, cut a slit on the top of each one, and bake according to directions.
Reheat: Preheat your oven to 350°F (175°C). Cover the hand pies with foil and bake for 15-20 minutes until warm. Then, uncover and bake for another 5-10 minutes to crisp up the topping.
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Bananas Foster Hand Pies
Before You Begin
INGREDIENTS
- 2 (9") pie crust (store-bought or homemade)
- 2 (236 g) bananas (sliced)
- ¼ cup (55 g) light brown sugar
- 1 teaspoon (2 g) cinnamon
- ½ cup (54.5 g) chopped pecans
- 1 egg (beaten)
INSTRUCTIONS
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine the banana slices, brown sugar, cinnamon and pecans and set aside.
- Cut twelve 4" circles out of the pie crust and lay six of them on the parchment paper. Brush the outer rim of the pie crust with beaten egg. Place a scoop of bananas in the middle of the pie crust. Brush egg wash on the underside rim of remaining pie crust and place on top of the filling.
- Using the tongs of a fork, press the edges to seal the pies. Brush the entire outside of the pie with egg wash and cut a slit on top to allow steam to escape while baking.
- Bake for 20-25 minutes or until the crust is light golden brown. Serve warm with vanilla ice cream.
NOTES
- How to Store: Cover the hand pies tightly with plastic wrap or transfer them to an airtight container and refrigerate for 4-5 days.
- How to Freeze: Assemble the unbaked hand pies on a baking sheet (no egg wash), freeze for 1 hour, then transfer to a labeled freezer bag with parchment between each pie; freeze for up to 3 months. When you are ready to bake them, let the pies thaw. Brush with egg wash, cut a slit on the top of each one, and bake according to directions.
- Reheat: Preheat your oven to 350°F (175°C). Cover the hand pies with foil and bake for 15-20 minutes until warm. Then, uncover and bake for another 5-10 minutes to crisp up the topping.
Nutrition
What is Bananas Foster?
In 1951, New Orleans was THE major Port for banana imports in the United States. Owen Brennan, the owner of the world-renowned Brennan's Restaurant in New Orleans, decided to challenge his head chef, Paul Blangé, to come up with a new dessert using bananas to promote the fruit. That is how Banana's Foster was born!
Traditionally, a waiter prepares the dessert made of bananas, sugar, cinnamon, butter, rum, and ice cream right at the table and then lights the rum on fire, causing a huge flame to rise from the plate before it is served.
New Orleans is all about the entertainment! This is my easy version of Banana's Foster in a pie crust. Minus the rum and flames!
Hi! I'm interested in following this recipe. Do you know weight wise each pie is?
Hi Brittany, we haven't weighed these individually so unfortunately we are not sure.
I know this is an odd question, but i have a 'fried pie' festival coming up. Can I fry these?
Hi Mina,
We haven't tried frying these hand pies yet, so I'm not entirely sure how they'd turn out.
These look and sound delicious. Wanted to know if you think I could add rum?
Yes you can add rum, maybe a couple of tablespoons to the filling.
Yummy Good Easy.
Kids love these.