Empanadas come savory and sweet, and most days I’m more into a savory beef empanada. But when an empanada is perfectly made and stuffed with bananas and dulce de leche, then it’s sweet all the way. This Argentine version has the sweet milk caramel and bananas wrapped in a flaky dough shimmering with a glaze that just screams “don’t get me confused for the savory one.” No I won’t. No I won’t.