The first time I made these Caramel Banana Nut Tacos, my kitchen filled with the most incredible scent—a warm, buttery caramel aroma swirling with sweet, toasted nuts and the comforting fragrance of ripe bananas browning in sugar. It felt like I’d stumbled upon a secret dessert that was both wildly indulgent and strangely simple to create. I’d been craving something fun and different from my usual desserts, a treat that felt special but didn’t require hours of effort. These tacos were the perfect answer. They’re a warm, gooey, delightfully messy hug on a plate, and they’ve become my favorite thing to make when I want to impress guests or just treat myself to a little moment of sweet joy.
Ingredients
- 6 small (6-inch) flour tortillas
- 3 ripe bananas, sliced into 1/2-inch coins
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 cup chopped walnuts or pecans
- 3 tablespoons unsalted butter
- 2 tablespoons heavy cream
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
- A pinch of salt
- Cooking spray or oil for brushing
- (Optional for serving) Whipped cream or vanilla ice cream
When I gather these ingredients, I pay special attention to two things. First, the bananas: don’t use raw, yellow ones—wait until they’re speckled with brown spots. That extra sweetness and soft texture are non-negotiable for the perfect caramelized result. Second, the nuts: I’ve tried this with both walnuts and pecans, and while both are fantastic, I prefer the buttery depth of pecans. That pinch of salt? Don’t skip it. It might seem tiny, but it cuts the sweetness and makes the caramel flavor pop in a way that makes a huge difference.(See the next page below to continue…)