Mexican Banana Splits
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
-
Cinnamon-Chocolate Sauce
- 118.29 ml sugar
- 59.14 ml unsweetened cocoa
- 4.92 ml unsalted butter
- 1.23 ml ground cinnamon
- 59.14 ml water
-
Banana Splits
- 29.58 ml sugar
- 4.92 ml ground cinnamon
- 8 (48 inch) flour tortillas
- 14.79 ml unsalted butter, melted
- 2 bananas, sliced
- 473.19 ml light dulce de leche ice cream
- 59.14 ml sliced almonds (or favorite nut)
directions
- 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.
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RECIPE SUBMITTED BY
WI Cheesehead
Watertown, Wisconsin
I am a Christian wife and mother of 3 kids. Since my DH's high cholesterol, we've been eating better. I never used to like cooking. Since eating better, I've liked learning and preparing new recipes. My kids haven't reconciled themselves to the new eating yet. I grind my own grain and make all my own breads.?Working 2 hours a day in the local high school lunch room.??I am homeschooling my high schooler.? ?Also found out 1 child has multiple food allergies (wheat, dairy, tomato, chocolate, etc) and another is gluten sensitive. So, we just started (July 09) eating gluten and dairy free. I've been busy with getting our house market ready, even though it's not the best time for that.?