Imperial Sugar
Imperial Sugar

Banana Empanadas

Banana Empanadas imperial


Banana Filling

Empanada Dough

Egg Wash

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Prepare baking sheet with parchment paper or silicon baking mat. Set aside.
  2. In a large bowl, combine sliced bananas, sugar, cinnamon, and vanilla extract. Stir to coat banana slices evenly. Set aside. 
  3. To a food processor add flour, sugar, baking powder, and salt. Pulse to combine. Add shortening and pulse to combine. Slowly add milk, process until dough comes together.
  4. Turn out onto a lightly floured work surface; knead until smooth. Cover; let rest 30 minutes in refrigerator before using.
  5. Preheat oven to 350°F.
  6. Roll out chilled dough on a lightly floured surface. Using a drinking glass, cut out round disc shapes for empanadas. Spoon banana filling in center of each empanada disc. Fold, seal with a fork then place on a baking sheet. Brush with egg wash.
  7. Bake for 18-20 minutes or until golden brown. Cool completely, dust with powdered sugar. 
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Vianney Rodriguez @sweetlifebake.com