These Caramel Banana Nuts Tacos are loaded with fresh bananas, fluffy whipped cream, crunchy nuts, and a drizzle of rich caramel all tucked inside a crispy taco shell. A playful dessert that’s fun, indulgent, and impossible to stop at just one.
Ingredients (Serves 4)
For the taco shells:
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4 small flour tortillas
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2 tbsp melted butter
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2 tbsp granulated sugar
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½ tsp cinnamon
For the filling:
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2 ripe bananas (sliced)
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1 tbsp butter
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2 tbsp brown sugar
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¼ tsp cinnamon
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¼ cup chopped nuts (walnuts or pecans work great)
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Pinch of salt
For the caramel sauce (or use store-bought):
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½ cup sugar
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2 tbsp butter
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¼ cup heavy cream
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Pinch of sea salt (optional)
Toppings (optional but delicious):
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Whipped cream or vanilla ice cream
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Chocolate chips
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Toasted coconut flakes
👩🍳 Instructions
1. Prepare the taco shells
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Preheat oven to 375°F (190°C).
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Brush both sides of tortillas with melted butter.
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Mix cinnamon and sugar, and sprinkle on both sides of the tortillas.
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Drape tortillas over two bars of your oven rack to form taco shapes (or use an inverted muffin tin).
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Bake for 7–10 minutes until golden and crisp. Let them cool and harden.
2. Make the caramelized banana filling
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In a skillet over medium heat, melt 1 tbsp butter.
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Add brown sugar, cinnamon, and a pinch of salt. Stir until sugar dissolves.
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Add banana slices and cook for 2–3 minutes, gently stirring, until they’re soft and coated.
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Add chopped nuts and stir to combine. Remove from heat.
3. Make the caramel sauce (skip if using pre-made)
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In a small saucepan over medium heat, melt the sugar until it turns amber (no stirring; swirl the pan).
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Add butter and whisk in.
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Slowly pour in the cream while whisking (be careful – it will bubble up).
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Stir in a pinch of salt if desired. Let cool slightly.
4. Assemble the tacos
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Spoon the warm banana-nut filling into each taco shell.
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Drizzle with caramel sauce.
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Top with whipped cream, chocolate chips, or ice cream if using.
🍴 Serving Tip
Serve immediately while the shells are crispy and the filling is warm. These are messy in the best way!
