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  • Muffin tin
  • Mixing bowl
  • Measuring cups
  • Measuring spoons


  • 1 Box Instant Vanilla Pudding
  • 2 Cups Whole Milk
  • 2 Large Bananas
  • 8 Mini Flour Tortillas
  • 3 tbsp Unsalted Butter , melted
  • 1 tbsp Granulated Sugar
  • 1 Cup Heavy Whipping Cream
  • 2 tsp Vanilla Extract , divided
  • 2 tbsp Powdered Sugar
  • 1 tbsp Biscuit Crumbles , for topping


Prepare the taco shells

  • Preheat the oven to 204°C/400°F.
  • In a bowl, mix together melted butter, sugar and 1 teaspoon of vanilla until combined.
  • Use a cookie cutter to cut the tortilla into small circles.
  • Now, Brush this butter mixture over both sides of a tortilla and then stand up in the crease of the back of a muffin tin.
  • Bake in the oven for about 10 minutes until golden brown.
  • Remove from the oven and sprinkle with sugar while still hot and then allow to cool completely. Repeat with the remaining taco shells.

Make the filling

  • In a mixing bowl, Whisk together the pudding mix and milk until thickened and then stir in 1 sliced banana. Cover with plastic wrap and refrigerate.
  • In another bowl, whisk together heavy cream, powdered sugar and the remaining teaspoon of vanilla extract until stiff peaks form.

Assemble the tacos

  • Place the baked taco shells into a plate, all standing upright.
  • Fill to ¾ full with the banana pudding and then top with about 2 tablespoons of whipped cream.
  • Add the remaining sliced bananas on top and sprinkle some biscuit crumbs on top.


  • Gently toss or brush the sliced bananas with lemon juice to prevent them from changing colour.
  • Ensure that you use ripe bananas; the sweeter the bananas you use, the tastier your tacos will be.
  • Either store-bought or homemade banana pudding works for this recipe. You could also use homemade or store-bought tortillas; however, using ready-made tortillas reduces preparation time.
  • Serve and enjoy the banana pudding when it is freshly made to prevent it from becoming water. When banana pudding sits for long, the bananas release water and make the pudding watery. If you need to prepare the pudding way ahead of time, assemble it just in time to serve.
  • When you make the taco shells ahead of time, remember to heat them before serving to make them more tender and easier to bite. Heating the taco shells also make them blend better with the fillings.
  • Only use a sufficient amount of pudding. Do not overfill your tacos to avoid creating a mess when serving and eating.
  • Use a toothpick to open up tacos that bake in a closed-up position. Place the toothpick in between to hold it open to form the taco shell shape while it is still hot. Remove the toothpick after the taco has cooled off. The shell shape makes it easier to hold the fillings.
  • If you do not have a muffin tin to make the taco shells, you could lay them on a baking sheet and put something that is oven-proof on the inside of folded tortillas.
  • A stand mixer could be used to make the banana pudding as a way of making it mix more evenly.


  • It would be great to customize the toppings to your liking. You could add toppings such as ice cream, banana syrup, or whipped cream.
  • You could also add Nutella or chocolate to the toppings to give the tacos a richer flavor. You could also drizzle them with caramel sauce or maple syrup.
  • Add a pinch of cinnamon to enhance the flavor.
  • Another possible variation to this recipe is to use shaped or mini waffles as the taco shell. The waffle could also be flavored. You could also use a variety of cookies such as taco shells, including chocolate chip, oatmeal raisin, and sugar cookies. These variations of taco shells add unique flavors to the tacos.
  • You can use vanilla pudding in place of banana pudding but still retain the banana slices to maintain the banana flavor.

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