Banana Macarons

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Do you have many bananas and don’t know what to do with them? How about Banana Macarons? I’ve paired fresh banana with milk chocolate and made ganache for macarons. Some people ask me where I get ideas for my macaron fillings. The answer is: around me! This time in my house. Possibilities are endless for macarons, that’s why I love to make different fillings. 

yellow macarons with chocolate filling.

Why You’ll Love This Recipe

  • Ganache is smooth and silky.
  • Macarons are so delicious and perfect for freezing.
  • Macarons are gluten-free cookies.

Ingredients note

labeled ingredients on the table.
  • Jivara 40 % Valrhona milk chocolate. Any other brand of milk chocolate will work too.
  • 1 banana, peeled and mashed, you can also use store bought banana puree for this recipe.
  • heavy cream. Do not use half and half or milk.
  • glucose syrup. Can be replaced with inverted sugar, corn syrup, or honey.
  • unsalted butter room temperature.
  • pinch of salt.

How to make this recipe

In the small saucepan warm up heavy cream and glucose syrup. Do not boil!

Pour the warm mixture over Jivara Milk chocolate and let it sit for a minute or two. Emulsify with the hand blender.  

heavy cream in the saucepan.
chocolate and heavy cream mixture in the cup.

Meanwhile, peel 1 banana. Bananas should be soft inside but not too soft (like you would use for banana bread). In the small bowl mash banana with the fork.  

Add mashed banana into the chocolate mixture and emulsify with the immersion blender.

mushed banana in the bowl.
chocolate and mushed banana in the cup.

Cut unsalted butter into small pieces and add to the ganache. Add a pinch of salt and emulsify with the hand blender again. Ganache should be smooth and shiny.

Transfer into a glass container and cover with the plastic wrap “to contact”.  Let set in the refrigerator for 1-2 hours. This ganache stabilizes fast. Transfer into a pastry bag with a round tip and fill macarons. 

Expert Tips

  • store-bought banana puree will give longer shell life for macarons.
  • use good-quality milk chocolate for this recipe.
  • you can decorate banana macarons with dried bananas.
  • please note that ganache sets fast, and may require less time. If you keep ganache in the fridge overnight, then bring it to room temperature before filling macarons.
yellow macarons with chocolate filling.

Recipe FAQs

How to store macarons?

After you sandwich the bottoms with the macaron top, store them in the refrigerator in an airtight container. Since this ganache was used fresh fruit (banana) and not pasteurized, I would recommend eating macarons in 72 hours.

Can I freeze macarons?

Yes, you can freeze macarons with this ganache and keep them in the freezer for a few months.

Why are my macarons cracked?

This happens if macaron shells do not rest enough before baking.

Why are my macarons hollow?

There are many reasons for that. The most common are unstable meringue, incorrect folding technique, or wrong oven temperature.

Why are my macarons flat or spread?

This happens if the batter is overmixed. Check the consistency of the batter every 2-3 folds.

If you make these Banana Macarons, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!

Recipe Card

banana macarons

Banana Macarons

Marina
The best ganache recipe you can find!
5 from 1 vote
Prep Time 45 minutes
Cook Time 30 minutes
stabilizing ganache 8 hours
Total Time 9 hours 15 minutes
Course Dessert
Cuisine French
Servings 30 macarons
Calories 116 kcal

Equipment

  • 1 stand mixer or electric hand mixer
  • 1 immersion blender
  • 1 spatula
  • 1 pastry bag
  • 1 round pipping tip

Ingredients
  

Banana Ganache

  • 210 gr Jivara 40 % Valrhona milk chocolate
  • 105 gr 1 banana, peeled and mashed 
  • 88 ml heavy cream 
  • 20 gr glucose syrup
  • 28 gr unsalted butter room temperature
  • 2 gr salt

Macaron Shells

  • 125 gr almond flour (1 cup)
  • 150 gr powdered sugar (1 1/4 cup)
  • 100 gr egg whites room temperature (from 3 large eggs)
  • 100 gr white granulated sugar 1/2 cup

Instructions
 

How to make Banana Ganache

  • In the small saucepan warm up heavy cream and glucose syrup. Do not boil!
  • Pour the warm mixture over Jivara Milk chocolate and let it sit for a minute or two. Emulsify with hand blender.
  • Peel 1 banana. In the small bowl mash banana with the fork.
  • Add mashed banana into chocolate mixture and emulsify with the hand blender. 
  • Cut unsalted butter into small pieces and add to ganache. Add pinch of salt and emulsify with hand blender again. 
  • Transfer into glass container and cover with the plastic wrap “to contact”.  Let set in the refrigerator for 1-2 hours. This ganache stabilizes fast.
  • Transfer into pipping bag with round tip and fill macarons. 

How to make Macaron shells

  • In the mixing bowl sift together almond flour and powdered sugar. Set aside. 
  • In the mixing bowl of stand mixer add room temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at the time. Add yellow food coloring. Increase speed to medium-high and whip until stiff picks. This will take 10-15 minutes. 
  • Add dry ingredients and start folding the butter. When macaronage drips down from the spatula “like lava”, transfer into pipping bag with round tip. 
  • Pipe macaron shells on the baking mat. 
  • Top baking sheet pan with pipped macaron shells a few times. Let shells to rest on the countertop until no batter sticks to your finger when you touch. 
  • Bake macaron shells in the preheated oven to 275F (134C) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven. 
  • Remove baked macaron shells from the oven and let it cool on the baking mat with baking sheet pan. When shells are cooled completely remove from baking mat and pair them with similar size. 

Notes

Get all ingredients and tools ready before baking. 
Store-bought banana puree will give longer shell life for macarons.

Nutrition

Serving: 1macaronCalories: 116kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 5mgSodium: 40mgPotassium: 41mgFiber: 1gSugar: 13gVitamin A: 69IUVitamin C: 0.3mgCalcium: 13mgIron: 0.4mg
Tried this recipe?Let us know how it was!

One Comment

  1. 5 stars
    I made this ganache a few times… it is absolutely decadent! It was such a surprise of your tastebuds

5 from 1 vote

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