Banana Macarons Recipe with Ganache Filling & Baking Tips

These delicate banana macarons with creamy ganache filling pack amazing banana flavor — perfect fruity French cookies with expert baking tips included.

Okay, so I know I've posted a lot of macaron recipes already… I may be a bit obsessed. But I just love trying out new flavours! The amount of flavour you can pack into a delicate little macaron is amazing — plus, I have two Zumbo cookbooks to work through!

This week? Banana Macarons.
These little beauties pack a big banana flavour and are seriously delicious.

🍌 Banana Macarons

Banana ganache adapted from Adriano Zumbo

Prep Time: 30 mins | Cook Time: 15 mins | Chill Time: 2 hrs | Total Time: 2 hrs 45 mins | Servings: 20 macarons

Nutrition (per macaron): Calories: 95 | Fat: 6g | Carbs: 10g | Sugar: 9g | Fiber: 0g | Protein: 2g

Ingredients:

• 1 batch macaron shells (recipe here — just colour them yellow)
• 165g ripe bananas, peeled and chopped
• 5g lemon juice
• 40g thin pouring cream
• 255g white couverture chocolate, chopped finely

Method:

1. Make your macaron shells using your favourite recipe (I used my go-to one) and tint them yellow.
2. To make the ganache: puree banana in a food processor.
   Place the banana and cream in a saucepan.
3. Put the chopped chocolate in a bowl.
4. Bring the banana-cream mixture to a boil, then pour over the chocolate. Let sit for 2 minutes.
5. Stir until smooth. Let the ganache cool until thick enough to pipe.
6. Pipe onto half the shells, then sandwich with the rest.
   Press gently until the filling reaches the edges. (Careful — it’s sticky!)
7. Chill for a few hours or overnight. Let them come to room temp before serving.

🧠 Handy Tips for Perfect Macarons

• Use a metal bowl for whipping egg whites — plastic can hold grease.
• Whip egg whites on medium, not high — high speed can “burn” them.
• Don’t overwhip. The mixture should be glossy and stiff. The classic test: tip the bowl upside down — no fallout = perfect.
• Grind & sieve your almond flour and icing sugar. Don’t over-process, though, or it’ll release oils.
• Knock out the air when folding the mix. It should slowly drop off the spoon and settle back after 30 seconds.
• Let them rest before baking — the “skin” on top gives you that signature macaron foot.
• To test doneness: Gently lift one macaron — if it peels clean, it’s ready.

Enjoy these banana dreams in cookie form 🍌💛

Want another fruity hit? Try Earl Grey Tea Cake with Lavender Swiss Meringue Buttercream.