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Tropical Banana Breeze Taco Cup
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Create a dessert taco sundae on a sweetened tortilla with tropical Caribbean flair.
Ingredients:
  • 1 (6 inch) flour tortilla
  • 1 teaspoon butter, melted
  • 1 teaspoon cinnamon sugar, or to taste
  • 2 scoops vanilla ice cream
  • 0.5 banana, halved lengthwise
  • 2 strawberries, diced
  • 2 tablespoons pineapple tidbits, drained
  • 2 tablespoons whipped cream, or to taste
  • 1 tablespoon chocolate syrup, or to taste
  • 1 teaspoon chopped toasted walnuts
Instructions:
  • Heat your oven to 400 degrees F (200 degrees C).
  • Nestle the tortilla in a small, oblong oven-proof baking dish, shaping it into a cup. Brush the inside of the tortilla with melted butter and sprinkle lightly with cinnamon sugar.
  • Bake in the preheated oven until golden and crisp, for 10 to 12 minutes. Gently transfer the taco cup from the dish to a wire rack to cool.
  • Arrange scoops of ice cream in the taco cup. Add banana halves on both sides of the ice cream, then top one scoop with diced strawberries and the other with pineapple tidbits. Place a dollop of whipped cream in the center and generously drizzle chocolate syrup over everything. Finish by sprinkling walnuts on top.

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