Banana Empanadas Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 25, 2008
Really, really good! I used the lemon juice as suggested - will make again.
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Reviewed: Apr. 25, 2007
Try sprinkling lemon juice over the bananas. Lemon juice is used on fresh fruit to prevent it from turning unsavory colors.
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Cooking Level: Intermediate

Home Town: Avon, Indiana, USA

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Reviewed: Apr. 8, 2012
i soaked the raisins in rum and added a few chocolate chips. was a nice not too sweet dessert!
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Reviewed: Jun. 28, 2011
This was just alright, it wasn't very sweet so I drizzled honey over it and had some vanilla ice cream with it. I think maybe a different kind of fruit would be much much better then the banana. Ill try it again with apples or something and see how that goes.
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Cooking Level: Expert

Home Town: Newberg, Oregon, USA
Living In: Lafayette, Oregon, USA

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Reviewed: May 18, 2008
Too much filling, but great. Very good taste, not too much breading and the middle is so simple - I ate it straight.
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Cooking Level: Expert

Home Town: Danville, California, USA

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Reviewed: Aug. 7, 2006
I made mini banana empanadas for this one. I halved the recipe because I only had two bananas and I still had tons of filling left over. When baked, the filling becomes an unsavory gray color. Though these had a decent taste, I would not make these again and could not serve them if I had company over for dinner.
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Reviewed: Oct. 12, 2010
Good dough recipe, but the finished product was rather bland. I'd recommend either adding a little banana liquor to the filling or some vanilla icing to the top
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Photo by Laurie

Cooking Level: Expert

Home Town: Rumson, New Jersey, USA
Living In: Stillwater, New Jersey, USA

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