Caramel Banana Nut Tacos

By Tyla | Last modified on Oct 3, 2025

Featured in: Desserts

Okay, so picture this: crispy, cinnamon-sugar tortilla shells shaped like tacos, filled with warm caramelized bananas, crunchy toasted nuts, a drizzle of rich caramel sauce, and maybe a scoop of ice cream if you’re feeling extra (and you should be). These Caramel Banana Nut Tacos are basically what happens when dessert decides to get fun and creative instead of taking itself too seriously. They’re sweet, crunchy, gooey, and have this perfect combo of textures that’ll make you wonder why dessert tacos aren’t already a thing everywhere. It’s the kind of treat that makes kids go wild and adults feel like kids again. Plus, they look absolutely stunning on a plate, so you’ll feel like a fancy restaurant chef even though they’re ridiculously easy to make.

Why You’ll Love This Recipe

Dessert tacos are just objectively fun
Ready in 20 minutes for impressive last-minute desserts
That crispy cinnamon shell is addictive
Warm caramelized bananas are basically heaven
Perfect for parties — everyone loves the presentation
Customizable with different toppings and fillings
Way more exciting than regular banana splits

The Good Stuff You’ll Need

For the Cinnamon Sugar Taco Shells:

6 small flour tortillas (fajita size works perfect)
1/4 cup butter, melted
1/3 cup granulated sugar
2 tsp ground cinnamon
1/4 tsp salt

For the Caramelized Bananas:

4 large bananas, sliced into rounds
3 tbsp butter
1/4 cup brown sugar
1 tsp vanilla extract
1/4 tsp cinnamon
Pinch of salt
1 tbsp rum or bourbon (optional but amazing)

For the Caramel Sauce:

1 cup granulated sugar
6 tbsp butter, cubed
1/2 cup heavy cream
1 tsp vanilla extract
Pinch of salt
(Or use store-bought caramel sauce to save time)

For the Toppings:

1 cup mixed nuts (pecans, walnuts, almonds), roughly chopped and toasted
Vanilla ice cream
Whipped cream
Chocolate sauce for drizzling
Shredded coconut (optional)
Mini chocolate chips
Fresh mint leaves for garnish

Let’s Do This

Step 1: Make Those Taco Shells

Preheat your oven to 375°F.

Brush both sides of each tortilla with melted butter.

Mix sugar, cinnamon, and salt in a small bowl.

Sprinkle cinnamon sugar generously on both sides of each tortilla.

Step 2: Shape and Bake

Drape tortillas over the bars of your oven rack (or use a taco holder if you have one).

They should hang down to form a taco shell shape.

Bake for 8-10 minutes until crispy and golden.

Watch them carefully — they go from perfect to burnt quickly!

Let cool completely — they’ll get crispier as they cool.

Step 3: Make the Caramel Sauce (If Homemade)

Heat sugar in a heavy saucepan over medium heat, stirring constantly.

Sugar will clump, then melt into amber liquid — be patient and keep stirring.

Once fully melted and amber colored, carefully add butter (it will bubble!).

Whisk until butter is melted, then slowly pour in heavy cream while whisking.

Remove from heat and stir in vanilla and salt.

Let cool slightly — it will thicken as it cools.

Step 4: Caramelize Those Bananas

Melt 3 tbsp butter in a large skillet over medium heat.

Add brown sugar and stir until melted and bubbling.

Add sliced bananas in a single layer.

Cook for 2-3 minutes until golden on the bottom, then flip gently.

Sprinkle with cinnamon and vanilla extract.

If using rum or bourbon, add it now and let it cook off for 1 minute.

Remove from heat — bananas should be caramelized but not mushy.

Step 5: Toast Those Nuts

While bananas cook, toast chopped nuts in a dry skillet over medium heat for 3-4 minutes.

Stir frequently until fragrant and lightly golden.

Remove from heat and set aside.

Step 6: Assembly Time

Place crispy taco shells on serving plates.

If using ice cream, add a small scoop to each shell first.

Divide caramelized bananas among the taco shells.

Drizzle generously with caramel sauce.

Sprinkle with toasted nuts.

Step 7: Top and Serve

Add a dollop of whipped cream to each taco.

Drizzle with chocolate sauce if desired.

Sprinkle with extra cinnamon sugar or shredded coconut.

Garnish with fresh mint leaves for color.

Serve immediately while shells are still crispy and bananas are warm.

Serving Suggestions

Serve on individual plates for a fancy restaurant presentation.

Let everyone customize their own at a taco bar setup.

Pair with coffee, hot chocolate, or a dessert wine.

Perfect for Taco Tuesday dessert or Cinco de Mayo celebrations.

Switch It Up

Different Fruit: Try caramelized apples, peaches, or pears instead of bananas.

Chocolate Lover: Add Nutella or chocolate ganache to the shells before filling.

Peanut Butter Dream: Spread peanut butter in the shells before adding bananas.

Tropical Vibes: Use coconut ice cream and top with toasted coconut and pineapple.

S’mores Style: Add mini marshmallows and chocolate chunks.

Make-Ahead Tips

Taco shells can be made up to 2 days ahead and stored in an airtight container.

Caramel sauce keeps for 2 weeks in the fridge — reheat gently before using.

Toast nuts ahead and store at room temperature.

Caramelize bananas just before serving for best texture.

Questions People Actually Ask

Q: Can I use corn tortillas? A: Flour tortillas work better for dessert because they’re sweeter and get crispier. Corn tortillas stay more savory.

Q: How do I keep the shells from breaking? A: Don’t overbake them, and let them cool completely before handling. They’re delicate but sturdy enough when done right.

Q: My bananas got mushy — what went wrong? A: Cook them over medium (not high) heat and don’t overcook. They should be caramelized but still hold their shape.

Q: Can I make the caramel sauce ahead? A: Yes! It keeps for 2 weeks refrigerated. Just warm it gently before serving.

Q: What if I don’t have an oven? A: You can crisp the tortillas in a dry skillet, then shape them into tacos using tongs while still warm.

Q: Can I make these gluten-free? A: Use gluten-free flour tortillas! Everything else is naturally gluten-free.