Ingredients
Scale
- 1 (3.4oz) Box of Instant Vanilla Pudding
- 2 Large Bananas
- 6oz Vanilla Wafers
- 2 Cups Whole Milk
- 6 (6″) Flour Tortillas
- 4 Tablespoons Unsalted Butter
- 3 Tablespoons Granulated Sugar
- 1 Cup Heavy Whipping Cream
- 2 Teaspoons Vanilla Extract, divided
- 2 Tablespoons Powdered Sugar
Instructions
- Start by preheating your oven to 400°F (200°C).
- In a medium-sized mixing bowl, combine one sliced banana, ½ cup of crushed vanilla wafers, and the instant vanilla pudding mix.
- Gradually pour in 2 cups of whole milk, whisking the mixture until well combined. Cover the bowl and refrigerate the mixture to set while you prepare the tortillas.
- Melt the butter in a small bowl. Stir in the granulated sugar and 1 teaspoon of vanilla extract until well mixed.
- Lightly brush this sweetened butter mixture over both sides of each flour tortilla.
- Position each buttered tortilla in the crease at the back of a muffin tin (ensure you’re using a muffin tin, not a cupcake tin, as muffin tins are larger). You should be able to fit and bake two tortillas at a time in this manner.
- Bake the tortillas in the preheated oven for about 10 minutes. Keep an eye on them; they are ready when the edges turn golden brown.
- Once removed from the oven, immediately sprinkle a bit more sugar over the hot tortillas.
- Continue this process until all tortilla taco shells are baked and cooled.
- In a separate bowl, combine the heavy whipping cream, remaining teaspoon of vanilla extract, and powdered sugar. Beat the mixture until it forms stiff peaks.
- Arrange the baked taco shells standing upright in a serving dish. Fill each shell to about two-thirds full with the chilled banana pudding.
- Slice the remaining banana and place the slices on top of the pudding in each taco shell, along with a sprinkle of crushed vanilla wafers.
- Finally, top each taco with a generous dollop of the whipped cream and a final sprinkle of crushed vanilla wafers for garnish.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 512 kcal