Recipe by WI Cheesehead
From Vegetarian Times. This is very good. I had a bit of trouble getting the 6" tortillas to fit in the muffin cup, but I folded them in a bit and it worked. It took longer than the 7 minutes for them to be crispy enough, but I could also open them up a bit to get more ice cream in once I put them in bowls. I also used 1/2 C hot cocoa mix (presweetened) for the sauce and it turned out great. You could even dip any leftover tortilla cups in any leftover sauce. Yummy!
Top Review by Chef Buggsy Mate
These were really good...adults and kids alike loved them. I especially loved the Cinnamon-Chocolate Sauce it was very tasty! This will go in my keep file for a special dessert to serve company when we have a Mexican feast. Thanks again for a keeper.
- 1⁄2 cup sugar
- 1⁄4 cup unsweetened cocoa
- 1 teaspoon unsalted butter
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 cup water
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 8 (6 inch) flour tortillas
- 1 tablespoon unsalted butter, melted
- 2 bananas, sliced
- 1 pint light dulce de leche ice cream
- 1⁄4 cup sliced almonds (or favorite nut)
Directions See How It's Made
- To make Cinnamon-Choc. sauce: Whisk together sugar, cocoa, butter, cinnamon and water in saucepan.
- Bring to a boil, reduce heat to medium and simmer 3 minutes. Remove from heat and set aside.
- To make Banana Splits: Preheat oven to 400°F Coat 8 muffin cups with cooking spray.
- Combine sugar and cinnamon in bowl.
- Brush tortillas with butter, and sprinkle with cinnamon sugar. Flip and repeat on opposite side.
- Press tortillas into muffin tins to make cups. Bake 5 to 7 minutes or until brown and crispy. Cool in pans.
- Place 2 or 3 banana slices in bottom of each tortilla cup.
- Top with scoop of ice cream and drizzle with Cinnamon-Choc. sauce.
- Sprinkle with remaining banana slices and almonds, and serve.