Caramel Banana Nuts Tacos
Crispy taco shells filled with ripe bananas, whipped cream, nuts, and rich caramel sauce for a quick and delightful sweet treat with optional chocolate or cookie garnishes.
Equipment
- 1 oven preheat to 350°F
- 1 baking sheet
- 1 whisk or mixer for whipping cream
Ingredients
- 4 crispy sturdy thick taco shells
- 2 ripe bananas with slight brown speckles
- 1 cup fresh or stabilized whipped cream
- ½ cup chopped roasted walnuts pecans, or peanuts
- ¼ cup thick rich caramel sauce without artificial flavors
- Optional: warmed chocolate sauce or crushed cookies for garnish
Instructions
- Preheat oven to 350°F and heat taco shells on a baking sheet for 4 minutes until crisp and warm.
- Peel and slice bananas into thick coins or strips, and evenly layer them inside each warm taco shell.
- Whip cold cream with a small amount of sugar until soft peaks form or use store-bought whipped cream, then spoon or pipe generously over the banana slices.
- Sprinkle chopped nuts evenly over the whipped cream, pressing lightly to help them adhere.
- Drizzle caramel sauce slowly over the nuts and cream to thoroughly coat the layers.
- Optionally, add a swirl of warmed chocolate sauce or sprinkle crushed cookies on top for garnish.
Notes
Warm taco shells just before filling for maximum crunch and serve immediately to avoid sogginess. Use ripe bananas for best texture.
