While the taco shells are cooling, prepare the banana pudding filling. In a medium bowl, whisk together the instant vanilla pudding mix and cold milk. Stir for about 2 minutes, or until the pudding thickens to a creamy consistency. Add the vanilla extract and mix again until smooth. The pudding will be thick enough to hold inside the taco shells but still creamy and velvety.
Once the pudding is ready, fold in 1 sliced banana. This will incorporate the banana flavor into the creamy filling. The remaining banana slices will be used for topping the tacos later, adding fresh fruit and extra sweetness to each bite.
To assemble the Banana Pudding Tacos, spoon a generous amount of the pudding mixture into each cooled taco shell. Top the pudding with slices of the remaining banana, arranging them evenly across the top for a pretty presentation. For extra flavor and texture, you can sprinkle a little cinnamon or crushed vanilla wafers on top, just like the classic banana pudding dessert.
Finish with a dollop of whipped cream on top of each taco. You can also drizzle some extra caramel sauce or chocolate syrup for added indulgence!
Serving Suggestions
Serve these Banana Pudding Tacos immediately for the best texture. The combination of crispy taco shells, creamy filling, and fresh banana slices makes this dessert a fun and delicious twist on the traditional banana pudding. They’re perfect for serving at parties, special occasions, or as a sweet snack anytime you’re craving a unique treat.
Make-Ahead & Storage
While these tacos are best enjoyed fresh, you can make the pudding mixture ahead of time and store it in the refrigerator for up to 2 days. You can also prepare the taco shells ahead of time, store them in an airtight container, and assemble the tacos when ready to serve. If you have leftovers, store the filling and shells separately in airtight containers in the refrigerator. The shells will lose some of their crispness if stored with the filling, so it’s best to assemble them right before serving.
Tips
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