Ingredients
Here’s what you’ll need to create these delightful treats. Feel free to get creative with substitutions and make them your own, just like my abuela taught me.
- 6 small taco shells (or use flour tortillas for a softer option)
- 2 ripe bananas, sliced
- 1 cup heavy cream
- 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/4 cup crushed vanilla wafers
- 1/4 cup chopped pecans (optional)
- 1 tablespoon butter, melted
- 1/2 teaspoon cinnamon
- Pinch of salt
Instructions
- Preheat your oven to 350°F. Place the taco shells on a baking sheet and brush with melted butter. Sprinkle with cinnamon and a pinch of salt. Bake for 5-7 minutes until golden and crispy.
- In a medium bowl, whip the heavy cream until soft peaks form. Gradually add the sweetened condensed milk and vanilla extract, continuing to whip until the mixture is light and fluffy.
- Gently fold in the sliced bananas, ensuring they’re evenly coated in the creamy mixture. This step always reminds me of helping my abuela with her banana desserts, learning the art of gentle folding.
- Fill each taco shell with a generous spoonful of the banana mixture. Top with crushed vanilla wafers and chopped pecans for a delightful crunch.
- Serve immediately for the best texture, or let them chill in the fridge for a few minutes if you prefer a firmer filling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International