Easy Peasy Banana Empanadas Recipe
Daily Value: 14%
Vegetarian, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
|Folic Acid (B9)||8µg||2%|
|Fatty acids, total monounsaturated||1g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
For me, dinner isn't over until I've had something sweet. Dessert is not an option, but a requirement. Combine that desire with a super-easy recipe and I'm a happy man! If you're human (and not allergic to any of the ingredients), you're going to like these!
- One 16-ounce can Pillsbury Grands! Buttermilk Biscuits
- 2 bananas, sliced thinly
- One 3 1/2-ounce bar dark chocolate, broken into pieces
- 1/3 cup shaved coconut
- Cooking spray
Preheat the oven to 350 degrees.
Press or roll out individual biscuits until they are about 6-7 inches in diameter. Place the banana slices, chocolate pieces, and coconut on half of each flattened biscuit. Fold the dough in half over the filling and press together using your fingers or a fork. Lightly grease a cookie sheet and place into the oven until lightly browned, for 10-12 minutes. Remove from the oven and serve! They are best when still hot, right out of the oven.
Recipe DetailsServings: 8
Total time: 15 minutes
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