Banana Pudding Tacos

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:

• • 1 pack of banana Jello pudding
  • 2 cups whole milk
  • 1 banana (sliced)
  • 1/2 cup mini vanilla wafers

For the Vanilla Taco Shells:

• • 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:

• • whipped cream
  • 1/2 cup crushed vanilla wafers

Directions:

Making the Pudding:

• • 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:

• • 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:

• • Add an equal amount of pudding to each taco.
  • Top with whipped cream and crushed vanilla wafers.

Tips:

• • 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.