Nutella Banana Hand Pies

Nutella Banana Hand Pies: A Deliciously Portable Treat

If you’re a fan of rich chocolate-hazelnut spread and ripe bananas, then Nutella Banana Hand Pies are about to become your new favorite dessert. These handheld pastries combine the creamy sweetness of Nutella with the soft, caramelized flavor of bananas, all wrapped in a flaky, golden crust. Perfect for picnics, school snacks, or weekend baking projects, these mini pies are as delightful to make as they are to eat. Whether you’re an experienced baker or trying your hand at pastry-making for the first time, this recipe is simple, fun, and yields delicious results every time.

The History Behind Hand Pies and Nutella

Hand pies have a long-standing tradition in American and European baking, dating back centuries. Originally known as “junket” or “turnovers,” these portable desserts were popular among travelers and laborers who needed a satisfying, no-fuss meal or snack. Bakers would fill a dough pocket with fruit, jam, or even savory ingredients, seal it, and bake it until golden—making them the original fast food.

Nutella, on the other hand, has a more modern origin story. Created in Italy during World War II by Pietro Ferrero, it was originally developed as a cocoa-hazelnut paste to stretch scarce cocoa supplies. Over time, it evolved into the beloved spread we know today, officially branded as Nutella in 1964. Its smooth texture and sweet, nutty flavor made it a global sensation, especially loved by children and dessert enthusiasts alike.

The combination of Nutella and bananas may seem contemporary, but the pairing is rooted in classic flavor harmony—creamy, nutty richness meets natural sweetness and soft texture. Bringing these two together inside a hand pie format is a brilliant fusion of old-world technique and modern indulgence.

Ingredients Breakdown: What Makes These Pies Irresistible

The magic of Nutella Banana Hand Pies lies in their balance of textures and flavors. Each ingredient plays a crucial role:

• Ready-Made Pie Crust or Homemade Dough: The foundation of any great hand pie. Using store-bought crust saves time, while homemade offers superior flavor and flakiness. Look for high-fat, butter-based crusts for best results.
• Nutella: The star ingredient. Its velvety consistency and deep chocolate-hazelnut taste melt beautifully when warmed, creating a gooey center.
• Ripe Bananas: Choose bananas with brown speckles—they’re sweeter, softer, and easier to mash, blending perfectly with Nutella. Their natural sugars caramelize slightly during baking, enhancing the overall flavor.
• Lemon Juice: A small splash prevents the banana from browning too quickly and adds a subtle brightness that cuts through the richness.
• Brown Sugar (optional): Enhances the caramel notes and adds depth, especially if your bananas aren’t super sweet.
• Cinnamon (optional): A pinch warms up the filling and complements both Nutella and banana flavors.
• Egg Wash: A beaten egg or egg yolk brushed on the crust gives the pies a glossy, golden finish.
• Sugar Sprinkle: Turbinado or coarse sugar adds crunch and sparkle to the top.
• Butter (optional in homemade crust): For extra flakiness and flavor.

Each component works in harmony to create a balanced treat that’s not overly sweet, yet deeply satisfying.

Step-by-Step Recipe: How to Make Nutella Banana Hand Pies

Follow this detailed guide to create perfect Nutella Banana Hand Pies at home. Yield: 8 medium-sized hand pies.

Ingredients

• 1 package (or 2 disks) of refrigerated pie crust (e.g., Pillsbury), or homemade pie dough
• ½ cup Nutella (plus extra for adjusting filling)
• 2 medium ripe bananas, mashed
• 1 teaspoon lemon juice
• 1 tablespoon brown sugar (optional)
• ½ teaspoon ground cinnamon (optional)
• 1 large egg (for egg wash)
• 1 tablespoon water
• Coarse sugar or granulated sugar (for sprinkling)
• All-purpose flour (for dusting)
• Optional: 1 tablespoon heavy cream (to thin Nutella if too thick)

Directions

1. Prepare the Filling: In a medium bowl, combine the mashed bananas, Nutella, lemon juice, brown sugar, and cinnamon. Mix until smooth and well blended. Taste and adjust sweetness or spice as desired. Set aside.
2. Preheat Oven: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat.
3. Roll Out the Dough: If using store-bought crust, let it sit at room temperature for 5–10 minutes to soften slightly. On a lightly floured surface, roll each crust round into a 10–12 inch circle, about ⅛ inch thick. You can also use a rolling pin over parchment paper to prevent sticking.
4. Cut Circles: Use a round biscuit cutter, large drinking glass, or bowl (about 5 inches in diameter) to cut out 8 circles from the dough. Re-roll scraps as needed.
5. Fill the Pies: Place 4 dough circles on the prepared baking sheet. Spoon 1½ to 2 tablespoons of the Nutella-banana mixture into the center of each. Be careful not to overfill—too much filling can cause leaks during baking.
6. Seal the Pies: Brush the edges of the bottom dough circles with water or egg wash (this helps seal). Place another dough circle on top. Press the edges together with a fork or your fingers, crimping well to ensure no gaps. Poke 2–3 small vents in the top of each pie with a toothpick to allow steam to escape.
7. Egg Wash: Beat the egg with 1 tablespoon of water. Gently brush the tops of the pies with the egg wash. This will give them a beautiful golden color.
8. Sprinkle Sugar: Lightly sprinkle each pie with coarse sugar for a sweet crunch and visual appeal.
9. Bake: Bake for 20–25 minutes, or until the crust is golden brown and crisp. Rotate the pan halfway through for even baking.
10. Cool Slightly: Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack. These are best served warm but not hot—the filling will be molten straight from the oven!

Tips for Success

• Avoid Soggy Bottoms: To prevent a soggy crust, don’t over-mix the banana filling. Excess moisture can seep into the dough. You can also pre-bake the bottom crust for 5 minutes (blind bake) if making from scratch.
• Don’t Overfill: Stick to 1½–2 tablespoons per pie. Too much filling leads to bursting and messy cleanup.
• Seal Tightly: Use a fork to crimp edges firmly. Any gap will cause leakage and deflation.
• Chill Before Baking (Optional): For extra flakiness, chill assembled pies for 15 minutes before baking. This helps the butter in the crust solidify, leading to better rise and texture.
• Use Ripe Bananas: Underripe bananas lack sweetness and are harder to mash. Wait until they’re speckled for best flavor.
• Storage Tip: Store cooled pies in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
• Reheating: Warm in a toaster oven or conventional oven at 325°F for 5–8 minutes to restore crispness. Avoid microwaving, which makes the crust soggy.

Variations and Customizations

One of the joys of hand pies is their versatility. Here are some creative twists on the classic Nutella Banana Hand Pie:

• Peanut Butter Swirl: Add a spoonful of peanut butter to the Nutella-banana mix for a richer, nuttier flavor profile.
• Chocolate Chips: Fold in mini chocolate chips for extra melty pockets.
• Strawberry-Nutella Version: Replace bananas with sliced strawberries or strawberry jam for a different fruity twist.
• S’mores Style: Add mini marshmallows and crushed graham crackers to the filling before sealing.
• Spiced Version: Add nutmeg, cardamom, or pumpkin spice for a fall-inspired treat.
• Gluten-Free: Use gluten-free pie crust or make a nut-based crust with almond flour and butter.
• Vegan Option: Substitute with vegan pie crust, dairy-free chocolate-hazelnut spread, and flax egg wash (1 tbsp ground flax + 3 tbsp water).
• Dessert Pizza Style: Instead of individual pies, make one large hand pie or tart on a baking sheet—great for sharing!
• Mini Thumbprint Pies: Make smaller versions using muffin tins for bite-sized treats.
• Drizzle Finish: After baking, drizzle with melted white chocolate, caramel, or extra Nutella for a gourmet touch.

Health Considerations and Nutritional Value

While Nutella Banana Hand Pies are undeniably indulgent, understanding their nutritional content can help you enjoy them mindfully.

Nutritional Breakdown (per pie, approximate):

• Calories: 280–320
• Total Fat: 14–18g (mostly from Nutella and crust)
• Saturated Fat: 6–8g
• Carbohydrates: 38–42g
• Sugars: 18–22g (natural and added)
• Fiber: 1–2g (mainly from banana and crust)
• Protein: 3–4g
• Sodium: 120–150mg

Health Notes:

• Nutella contains palm oil and added sugars. While it provides energy, it should be consumed in moderation.
• Bananas offer potassium, vitamin B6, and fiber, contributing to heart health and digestion.
• The pie crust adds refined carbohydrates and fats. Opting for whole wheat or low-sugar crust alternatives can improve nutritional value.
• To lighten the recipe, consider using reduced-sugar Nutella alternatives or hazelnut spreads with less added sugar.
• These pies are best enjoyed as an occasional treat rather than a daily snack.
• For portion control, make smaller pies or share them as part of a dessert platter.

Frequently Asked Questions (FAQ)

Can I make Nutella Banana Hand Pies ahead of time?
Yes! Assemble and bake them in advance, then store in an airtight container. Reheat in the oven before serving. You can also freeze unbaked or baked pies for later.

Can I freeze these hand pies?
Absolutely. Freeze fully baked and cooled pies on a tray, then transfer to a freezer-safe bag. Reheat at 350°F for 12–15 minutes. Unbaked pies can also be frozen—just add 5–10 minutes to baking time.

Why did my hand pies leak during baking?
Overfilling or poor sealing are the main culprits. Make sure to leave space around the edges and crimp tightly. Chilling before baking can also help prevent leaks.

Can I use other fruits instead of banana?
Yes! Try apples, berries, peaches, or even mango. Just adjust sugar and thickening agents (like cornstarch) as needed.

Is there a way to make these healthier?
Consider using whole grain crust, reducing Nutella amount, adding chia seeds to the banana mix, or using a sugar substitute. Baking instead of frying keeps fat content lower.

Can I make these without an oven?
Yes—use a grilled panini press or stovetop griddle. Cook like a quesadilla over medium heat until golden and crisp, flipping once.

Are these safe for kids to help make?
Definitely! Kids love measuring, mashing, and shaping the pies. Let them help with filling and crimping—it’s a fun family activity.

Summary

Nutella Banana Hand Pies are a scrumptious blend of creamy chocolate-hazelnut spread and sweet ripe bananas encased in flaky pastry—a handheld dessert that’s as fun to make as it is to eat. Perfect for sharing, gifting, or enjoying solo, these little pies bring joy in every bite.