banana caramel mini tacos

Banana Caramel Mini Tacos

Bananas, caramel and rum get super cosy in tiny fried tortilla boats for a single-serving riff on New Orleans' most famous dessert, Bananas Foster. It's almost too cute to eat!
  • Total Time 40 Minutes
  • Servings 12
  • Ingredients 8


  • Vegetable oil for deep frying
  • 2 tablespoons granulated sugar
  • 1 pack Old El Paso™ Stand ‘N Stuff™ Mini Soft Tortilla Boats
  • 150g caramel or toffee sauce
  • 1 teaspoon dark rum
  • 20g unsalted butter
  • 3 bananas, peeled and sliced
  • 250g vanilla ice cream


  1. Heat 5-6cm of vegetable oil in a large deep pan or deep fat fryer, to 180°C, or until a small piece of bread dropped in the hot oil browns in 10 seconds.
  2. Place the sugar in a clear resealable bag. Fry the tortillas in batches in the hot oil for 1 minute on each side, using tongs to turn tortillas halfway through, until light brown all over. Drain tortillas upside down on a baking sheet lined with kitchen paper until slightly cool. If the middles of the tortillas are puffed, gently press down with the back of a spoon. Toss 4 tortillas at a time in the bag of sugar to coat. Remove to a wire rack to cool completely.
  3. Mix the caramel sauce and rum in a small bowl and stir until combined.
  4. Heat the butter in a large non-stick frying pan, over a medium-high heat, until melted. Add the banana slices and cook for 3-4 minutes, stirring until golden and caramelised. Pour in half of the rum caramel and mix gently to combine then remove the pan from the heat.
  5. Divide the banana mixture between the fried tortillas and top with small scoops of ice cream. Serve drizzled with the remaining caramel sauce.


Choose any flavour of ice cream – chocolate or salted caramel will both work just as well as vanilla.

For extra crunch scatter over some finely chopped toasted hazelnuts, walnuts or pecans.