Banana Pudding Tacos
A fun and delicious twist on a Southern classic! These dessert tacos combine buttery, crisp taco shells with creamy banana pudding, fresh bananas, and crushed vanilla wafers—all topped with fluffy whipped cream.
🧾 Ingredients
For the Taco Shells:
6 small flour tortillas (6-inch)
4 tbsp unsalted butter, melted
3 tbsp granulated sugar
1 tsp vanilla extract
For the Banana Pudding:
1 (3.4 oz) box instant French vanilla pudding mix
2 cups cold whole milk
1 banana, sliced
½ cup crushed vanilla wafers
For the Whipped Cream:
1 cup heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract
For Assembly:
1 banana, sliced
Extra crushed vanilla wafers (for garnish)
👨🍳 Instructions
1️⃣ Make the Taco Shells
Preheat your oven to 400°F (200°C).
In a small bowl, stir together the melted butter, sugar, and vanilla extract.
Brush both sides of each tortilla with the butter mixture.
Flip a muffin tin upside down and fold tortillas in half, placing them between the muffin cups to hold the taco shape.
Bake for 8–10 minutes, or until the edges are golden brown.
Sprinkle with a little extra sugar while hot, then allow to cool completely until crisp.
2️⃣ Prepare the Banana Pudding
In a medium bowl, whisk together the pudding mix and cold milk until smooth and slightly thickened (about 2 minutes).
Fold in sliced banana and crushed vanilla wafers.
Cover and refrigerate while you prepare the whipped cream.
3️⃣ Make the Whipped Cream
In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract with a hand or stand mixer until stiff peaks form.
4️⃣ Assemble the Tacos
Stand cooled taco shells upright or lay flat for easier filling.
Spoon banana pudding into each shell, filling about two-thirds full.
Top with banana slices, a dollop of whipped cream, and a sprinkle of crushed vanilla wafers.
5️⃣ Serve and Enjoy!
Serve immediately for the crispiest texture, or refrigerate up to 30 minutes to let the flavors meld.