How to Make the Perfect Banana Pudding Taco
American Fusion · Easy · 35 min · 6 servings
A crispy cinnamon sugar taco shell filled with creamy vanilla banana pudding fresh banana slices and whipped cream. This fun dessert taco is a crowd-pleasing twist on a Southern classic.
Why this recipe works
This Banana Pudding Taco recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 35 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 390 calories with 5g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 9 simple ingredients that you can find at any grocery store:
- 6 whole small flour tortillas
- 4 tbsp unsalted butter melted
- 3 tbsp cinnamon sugar mixture
- 1 package instant vanilla pudding mix 3.4 oz
- 2 cups cold whole milk
- 3 whole ripe bananas sliced
- 1 cup whipped cream
- 10 whole Nilla wafers crushed
- 0.5 tsp vanilla extract
Step by step instructions
Step 1: Bake the Taco Shells
Preheat oven to 400 degrees F. Brush both sides of each flour tortilla with melted butter then coat generously with cinnamon sugar. Drape tortillas over two oven rack bars to form a taco shell shape and bake for 8 to 10 minutes until crisp.
Step 2: Make the Banana Pudding
Whisk instant vanilla pudding mix with cold whole milk and vanilla extract for 2 minutes until it begins to thicken. Refrigerate for at least 10 minutes to set fully before filling the shells.
Step 3: Prepare the Bananas
Peel and slice the ripe bananas into even rounds about one quarter inch thick. Set aside. Use bananas that are ripe but still firm so they hold their shape inside the taco.
Step 4: Assemble the Tacos
Spoon a generous amount of the set banana pudding into each cooled cinnamon taco shell. Layer banana slices on top of the pudding pressing them gently into the filling.
Step 5: Top and Serve
Pipe or dollop whipped cream over each taco. Finish with a sprinkle of crushed Nilla wafers for crunch. Serve immediately so the shells stay crisp.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- instant vanilla pudding mix → homemade pastry cream or banana-flavored pudding mix
- small flour tortillas → large wonton wrappers shaped and baked in a muffin tin for mini cups
- whipped cream → sweetened cream cheese whipped with a splash of milk for a tangier topping
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Filling the taco shells while they are still warm causes them to soften and lose their crunch
- Using overripe bananas makes the filling too mushy and the slices fall apart
- Assembling too far in advance causes the shell to become soggy from the pudding moisture
Nutrition facts
Per serving: 390 calories, 5g protein, 54g carbs, 18g fat, 2g fiber.
Ready to cook?
Get the interactive recipe with adjustable servings, built-in timers, and ingredient checklist.
View full recipe →