These hand pies combine two delicious flavors for a dessert that is both decadent and easy to make. My Chocolate Banana Hand Pies are stuffed with slices of banana and chocolate chips. While those two ingredients might not sound particularly impressive on their own, they come together like a match made in heaven. In the oven, the bananas soften and their flavor intensifies. The chocolate chips melt and meld with the rich banana. Sandwich all of that in a pocket of flaky, buttery pastry and you have one delicious dessert that will have you rethinking banana bread the next time you have ripe bananas in your kitchen.
This recipe is incredibly easy to make because you really only need two ingredients for the filling: bananas and chocolate chips. You can use dark/semisweet or milk chocolate chips for this recipe. Milk chocolate and banana is an excellent combination, though I usually opt for regular semisweet chips. To shape the pies, pie dough is rolled out into a rectangle and cut down into several smaller rectangles. Each small rectangle is layered with chocolate and banana slices, then folded up and sealed.
I make the pie crust from scratch (recipe is below), but you can use a store-bought pie crust if you find that you need to save time in the kitchen. The homemade crust will typically turn out to be a little more flavorful, since not all store-bought crusts are made with butter (some are, so be sure to check the package!), but you’ll still make some very tasty pies in mere minutes.
I like these best when they are still warm from the oven, when the filling is hot and the chocolate is melted. That being said, they will still be delicious the day after they were baked as long as you don’t mind eating them at room temperature or spending a few minutes reheating them in the oven to crisp up the pastry. I’ll eat them just as they are, but a scoop of vanilla ice cream served alongside will turn this pie into an ode to the banana split.
Chocolate Banana Hand Pies
dough for one 9-inch pie crust (recipe below)
2 medium bananas, thinly sliced
1/4 cup chocolate chips
1/4 cup sugar, plus more for topping
Preheat oven to 400F. Line a baking sheet with parchment paper.
On a lightly floured surface, roll out dough into a long rectangle (approx 8 x 18-in.) that is about 1/8-in thick.
Cut dough into six even rectangles (approx 4×6-in.). Working with one rectangle at a time, place 8-10 banana slices on half of the piece of dough. Place 2 tsp of chocolate chips on top of the banana slices. Sprinkle with 2 tsp sugar. Fold the rectangle in half, covering the filling. Use a fork to crimp the edges of the pastry shut and transfer to prepared pan. Repeat with remaining pieces of dough. Sprinkle all pies with a generous pinch of sugar before baking .
Bake for 20-25 minutes, until golden brown. Allow to cool slightly before serving.
Makes 6 pies, about 4-inches by 3-inches.
All Butter Pie Crust
1 1/2 cups all purpose flour
1 tbsp sugar
1/2 tsp salt
1/2 cup butter, chilled and cut into pieces
5-7 tbsp ice water
Whisk together flour, salt and sugar in a large bowl. Rub in butter with your fingertips, pressing it into the flour mixture and breaking it up, until mixture resemble very coarse sand and no pieces larger than a large pea remain. Using a fork, stir in ice water until dough almost comes together into a ball. Press dough into a ball with your hands and wrap in plastic. Chill for at least 60 minutes before using.