Bananas Foster Hand Pies are made with slices of fresh banana, sugar, cinnamon and chopped nuts, baked to perfection inside of an individual flaky pie crust. They are served warm with a side of vanilla ice cream and make the perfect after-dinner dessert!
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 as a way 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!
The ingredients are simple, and you probably have most of them already!
- brown sugar
- chopped nuts
- pie crust
How to make Bananas Foster Hand Pies
Slice the bananas, and then 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 refrigerated 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.(steps 1 and 2)
Place a scoop of bananas in the center of the pie crust and sprinkle with chopped nuts.
Place another cutout circle of the crust on top of each mini pie making sure to brush 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. (steps 3 and 4)
Bake them at 375° for about 20-25 minutes or until the crust turns light golden brown. Remove them from the baking sheet to cool slightly. (steps 5 and 6)
Tips for making Bananas Foster Hand Pies
- The recipe calls for refrigerated pie crust, but you can also use a homemade pie crust if you prefer.
- 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 do you freeze hand pies?
- Assemble the unbaked hand pies on a baking sheet. (Without egg wash)
- Place the sheet in the freezer for one hour. Transfer the frozen pies to a freezer bag with a piece of parchment or wax paper between each pie.
- Label and date the bag. The pies can be frozen 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.
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Bananas Foster Hand Pies
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- 2 (9") refrigerated pie crusts
- 2 medium bananas (sliced)
- ¼ cup light brown sugar
- 1 tsp cinnamon
- ½ cup chopped pecans
- 1 egg (beaten)
- Preheat oven to 375° and line a baking sheet with parchment paper.
- In a medium bowl, combine the banana, brown sugar and cinnamon 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 and sprinkle with chopped pecans.
- 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.
- To freeze the pies, assemble the uncooked pies on a baking sheet. (Do not brush with egg wash or cut slit on top, you will do this before baking) Place the sheet in the freezer for one hour in order to harden and then transfer the frozen pies to a freezer bag. To prevent the pies from sticking to each other, place a sheet of parchment paper between them. Can be frozen for up to 3 months.
This recipe is from Amy in the Kitchen. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.
This post was originally published in December 2014 and updated with process shots and expert tips and tricks in May 2019.