Banana Pudding Tacos are a fun, creative twist on classic banana pudding, combining the creamy, nostalgic flavors of the dessert with a crunchy, edible taco shell. This recipe uses your Old Fashioned Banana Pudding as a base and incorporates a simple shell for a portable treat. Here’s an easy recipe to make these delightful dessert tacos.
Ingredients:
For the Filling:
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- 1 pack of banana Jello pudding
- 2 cups whole milk
- 1 banana (sliced)
- 1/2 cup mini vanilla wafers
For the Vanilla Taco Shells:
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- 2 cups all-purpose flour
- 1 cup vanilla sugar
- 4 eggs
- 1/2 cup melted butter
- 1/2 cup whole milk
- 1 tsp vanilla extract
The Toppings:
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- whipped cream
- 1/2 cup crushed vanilla wafers
Directions:
Making the Pudding:
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- Combine the banana pudding mix with the milk.
- Don’t follow the recipe on the box.
- By adding other ingredients, you’ll achieve the correct consistency.
- Using a stand mixer fitted with a paddle attachment, combine the sliced bananas along with the vanilla wafers. Mix well, and put in the fridge.
Now the Vanilla Shells:
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- Combine the flour, and salt in a bowl. In a separate bowl, combine the sugar with the eggs.
- Add the egg mixture to the flour and slowly add the melted butter. Combine until a loose batter is achieved.
- Heat a waffle cone iron to medium-high. Add about ¼ cup of batter to the iron and cook until it becomes light golden brown.
- Take it off the burner and immediately form into a taco shell shape.
- You can use a taco holder, or a flipped muffin pan by resting it in between the slots.
- Repeat the above steps for the remaining taco shells.
Assembly:
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- Add an equal amount of pudding to each taco.
- Top with whipped cream and crushed vanilla wafers.
Tips:
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- Shells: Flour tortillas give a soft, chewy taco; wonton wrappers or cones provide a crispier bite. For a shortcut, use pre-made cinnamon-sugar tortilla chips shaped into tacos.
- Pudding: For a quicker version, use instant vanilla pudding (1 small box, prepared per package) instead of homemade custard. Add banana extract for extra flavor.
- Bananas: Use firm bananas to avoid mushiness. Toss slices in lemon juice to prevent browning if prepping ahead.
- Storage: Assemble just before serving to prevent soggy shells. Store extra pudding in the fridge for up to 3 days; shells can be stored airtight at room temperature for 1-2 days.
- Variations: Swap bananas for strawberries (pair with your Strawberry Frozen Yogurt inspiration) or add chocolate chips (from your Walnut Chocolate Chip Cookies). Use your Buttercream Frosting as a topping for a richer twist.
- Make Ahead: Prepare pudding and shells up to a day ahead. Store separately and assemble when ready.
Why It’s Fun:
This recipe combines the creamy comfort of your Old Fashioned Banana Pudding with a playful taco presentation, making it perfect for parties or a unique dessert twist.
Enjoy your Banana Pudding Tacos! If you want a vegan version, specific shell alternatives, or ideas for pairing with other desserts (like our Peach Cobbler), let me know in the comments below.
