Banana Pudding Taco
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.
Cinnamon sugar taco shells loaded with creamy banana pudding and fresh banana slices.
Nutrition per serving
Ingredients
shell
filling
topping
Instructions
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.
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.
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.
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.
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.
Substitutions
Common mistakes
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