If you thought the Choco Taco was the ultimate dessert taco, wait until you try this!
For the taco shells:
1 cup Cinnamon Toast Crunch cereal
2 large tortillas
For the caramelized bananas:
3/4 cup granulated sugar
1/4 cup unsalted butter, cold and cut into cubes
Nutella, for serving
Whipped cream, for serving
Let's get Cooking...
Make the taco shells:
Pulse the Cinnamon Toast Crunch cereal in a blender until it resembles a fine crumb. Set aside.
Use a 3-inch round cookie cutter and cut out rounds from the tortillas.
Heat about 1 1/2 inches cooking oil in a deep pot over medium heat, until a small piece of tortilla sizzles and turns golden brown when added. Working with 1 tortilla at a time, place a tortilla into the oil and fry for 5 seconds.
Gently fold the tortilla in half with tongs and hold in place for 10 to 20 seconds, until golden brown. Flip over and repeat until the other side is crispy.
Dunk into the cereal crumbs and fully coat. Transfer to a plate lined with paper towel and repeat with the remaining tortillas.
To make the caramelized bananas:
Pour the sugar into a pan and set to medium heat.
Once the sugar starts to melt and turn an amber color, gently swirl the pan to melt any remaining sugar. Cook until the sugar becomes golden brown.
Reduce the heat to low, then stir in the butter. Add the bananas and cook until just soft, about 3 to 5 minutes. Transfer the bananas to a dish and allow to cool slightly.
To serve, pipe some Nutella into the bottom of each taco shell. Place a slice of banana on top, as well as a dollop of whipped cream and some remaining cereal crumbs. Enjoy!