Banana Pudding Tacos: A Playful Dessert Recipe

Ingredients

For the Taco Shells:

• 8–10 small flour tortillas (street taco size works best — they’re sturdy and easy to handle)
• 3 tablespoons unsalted butter, melted (helps the sugar stick and gives richness)
• ¼ cup granulated sugar

For the Banana Pudding Filling:

• 1 package (3.4 oz) instant vanilla pudding mix
• 2 cups cold milk
• 1 teaspoon vanilla extract
• 2 ripe bananas, sliced
• Whipped cream (for topping)
• Cinnamon or crushed vanilla wafers (optional, for garnish)

Instructions

1. Start by preparing the taco shells. Preheat your oven to 350°F (175°C). Brush each small flour tortilla on both sides with the melted butter. This will help the sugar stick and give the tortillas a nice richness and crispiness when baked.
2. After brushing the tortillas with butter, sprinkle the granulated sugar evenly over both sides. This will create a sweet, crispy coating as the tortillas bake.
3. Arrange the buttered and sugared tortillas on a baking sheet in a single layer. Bake them in the preheated oven for 8-10 minutes, or until they turn golden brown and crispy. Be sure to check on them periodically to prevent them from burning. The sugar will caramelize slightly, giving the taco shells a deliciously sweet finish.
4. Once baked, remove the taco shells from the oven and let them cool slightly. To shape them into taco shells, carefully drape each tortilla over a rack, or if you don’t have a taco holder, you can form them into shape by folding them gently over the edge of a baking sheet. Allow the shells to cool completely and crisp up.