Equipment Needed
- Medium saucepan
- Small skillet or sauté pan
- Baking sheet
- Pastry brush or your fingers for oil
- Mixing bowl
- Spatula or wooden spoon
- Measuring cups and spoons
- Sharp knife
- Cutting board
Step-by-Step Instructions
First, I preheat my oven to 375°F (190°C). I lay the tortillas on a baking sheet and lightly brush both sides with a neutral oil or spray them with cooking spray. Then, I drape each one over two parallel oven rack bars, or if you have them, use taco holders. You can also fold them and nestle them into the corners of a baking dish. I bake them for 8-10 minutes until they’re golden and crisp. Watch them closely after the 7-minute mark! I learned the hard way that they go from perfect to burnt in what feels like seconds.
While those are baking, I make the caramel. In my medium saucepan, I melt the butter over medium heat. Once it’s foaming, I add both the brown and granulated sugar and that pinch of salt, stirring constantly. It will look gritty for a minute—that’s okay. After about 2-3 minutes, it will melt into a smooth, bubbling sauce. This is when I carefully stir in the heavy cream. It will bubble up fiercely, so stand back! I let it simmer for just one more minute until it’s slightly thickened, then I remove it from the heat and stir in the vanilla. The smell is absolutely divine.
Now, for the star filling. In my skillet, I melt a teaspoon of the leftover butter (or a fresh bit) over medium-high heat. I add the banana slices in a single layer and sprinkle them with the cinnamon. I let them cook, undisturbed, for about 90 seconds until the bottoms are a deep, golden brown. Then, I flip them carefully. They’re fragile, so I use a thin spatula. I cook for another minute, just until they’re softened and beautiful. This step brings out an incredible depth of flavor you just can’t get from raw banana.
Finally, the assembly! I place a crisp tortilla shell on a plate. I spoon a portion of the warm bananas into the center, drizzle a generous amount of that homemade caramel sauce over the top, and finish with a hearty sprinkle of chopped nuts. The first time I did this, I made the mistake of assembling them all on a platter ahead of time—they got soggy. Now, I serve them immediately, letting everyone build their own taco so the shell stays wonderfully crisp.(See the next page below to continue…)