Banana Pudding Tacos

Let’s be honest: sometimes dessert needs to be a little extra. And these Banana Pudding Tacos? They’re totally extra in the best possible way.

Imagine everything you love about classic banana pudding—the silky vanilla pudding, ripe banana slices, whipped topping, and those iconic vanilla wafers—but instead of layering it in a dish, we’re tucking it all inside a crispy, cinnamon-sugar taco shell. Yep. It’s a hand-held, sweet-as-can-be, party-starting dessert that’ll have people saying, “Wait, you made what?!”

I came up with these for a backyard BBQ when I wanted to serve banana pudding but also wanted it to feel a little unexpected. They were gone in minutes. Now they’re a regular rotation for birthdays, cookouts, and nights when we just need something fun and nostalgic.

Why You’ll Love This Dessert

• So fun and unique: Dessert tacos? Enough said. These are a total crowd-pleaser.
• Banana pudding, reimagined: Same great flavors, fun new form.
• Crunchy + creamy combo: The crispy shell with the soft, rich filling is absolute texture heaven.
• Perfect for parties: Easy to make ahead and assemble just before serving.
• Kid- and adult-approved: Because who doesn’t want dessert in taco form?

It’s like the banana pudding you know and love got a sweet little upgrade—and a crunchy, golden jacket.

Prep Time and Servings

• Prep Time: 20 minutes
• Cook Time: 5 minutes (for shells)
• Chill Time: 30 minutes (optional, for pudding)
• Total Time: 25–55 minutes
• Servings: 6 tacos
• Calories per serving: 320
• Protein: 4g | Carbs: 42g | Fat: 16g

Ingredients

For the Shells:

• 6 small flour tortillas (fajita-size)
• 2 tablespoons unsalted butter, melted
• 1/4 cup granulated sugar
• 1 teaspoon cinnamon
• Nonstick spray or oil (for frying)

For the Banana Pudding Filling:

• 1 (3.4 oz) box instant vanilla pudding mix
• 1 1/2 cups cold milk
• 1 cup whipped topping or whipped cream
• 2 ripe bananas, sliced
• 1/2 cup crushed vanilla wafer cookies

For Topping:

• Extra whipped topping or whipped cream
• Extra banana slices
• More crushed vanilla wafers

Tortillas: These act as our taco shell base. Flour tortillas crisp up beautifully when fried or baked.
Pudding mix: Keeps things super simple and quick. You can use homemade pudding if you prefer.
Whipped topping: Adds lightness and that classic banana pudding vibe.
Bananas: Go for ripe, sweet ones without too many spots.
Vanilla wafers: For that nostalgic crunch we all know and love.

Step-by-Step Instructions

1. Make the taco shells

Frying method (best for max crispiness):

• Heat about 1 inch of oil in a skillet over medium heat.
• Carefully fold a tortilla in half and hold with tongs.
• Dip one side into the hot oil, then flip to the other side, holding until the taco “shell” shape holds (about 15–20 seconds per side).
• Drain on a paper towel and immediately brush with melted butter, then sprinkle with cinnamon sugar.

Baking method (less messy, still delish):

• Preheat oven to 400°F.
• Brush tortillas with melted butter, sprinkle both sides with cinnamon sugar.
• Drape over oven rack bars or a taco rack.
• Bake for 6–8 minutes or until golden and crisp.

Let the shells cool completely before filling.

2. Make the banana pudding filling

• In a large bowl, whisk together the pudding mix and cold milk for 2 minutes.
• Let it sit for 5 minutes to thicken.
• Gently fold in the whipped topping to lighten it up.
• Fold in banana slices and crushed vanilla wafers.
• Chill for 30 minutes if you have time—this lets the flavors meld.

3. Assemble the tacos

• Spoon banana pudding mixture into each taco shell.
• Top with a dollop of whipped topping.
• Add banana slices and a sprinkle of crushed vanilla wafers on top.
• Serve immediately—or keep shells and filling separate until just before serving.

How to Serve

• On a platter, taco bar–style, so guests can build their own.
• Drizzle with caramel or chocolate sauce for a more decadent twist.
• Add a scoop of vanilla ice cream if you’re going full dessert extravaganza.
• Garnish with mint leaves or toasted coconut for a fancy upgrade.

Extra Tips for Success

• Keep shells and filling separate until serving to prevent sogginess.
• Use a piping bag or zip-top bag to neatly fill the tacos.
• Double the cinnamon sugar—you’ll want it on everything once you taste it.
• Make it ahead: Pudding filling can be made a day ahead. Just add bananas right before assembling.
• Chill your mixing bowl and beaters before whipping cream if you’re making it from scratch—it’ll fluff up better.

Variations

• Strawberry banana: Add sliced strawberries to the filling.
• Chocolate banana tacos: Use chocolate pudding instead of vanilla.
• Nutty version: Sprinkle chopped toasted pecans or walnuts on top.
• Mini version: Use street taco-size tortillas for adorable, bite-sized desserts.
• Gluten-free: Use gluten-free tortillas for the shells.

Storage and Leftovers

• Shells: Store in an airtight container at room temp for up to 3 days. Recrisp in the oven if needed.
• Filling: Store in the fridge for up to 2 days. Add bananas fresh each time to avoid browning.
• Assembled tacos: Best eaten fresh. If you have leftovers, keep them chilled and eat within a few hours.

Special Equipment

• Tongs: Essential for frying taco shells.
• Mixing bowl + whisk: For making the pudding.
• Piping bag or spoon: To fill tacos neatly.
• Cooling rack: Great for letting shells crisp evenly after baking or frying.

FAQ

Can I use homemade pudding?
Absolutely. If you have a favorite from-scratch vanilla pudding, go for it.

Can I use banana pudding mix instead of vanilla?
Yes! Banana pudding mix will make the banana flavor even stronger.

Do I have to fry the shells?
Nope! Baking works great too and is a little less hands-on.

What if my bananas start to brown?
Toss them with a little lemon juice before mixing them in, or slice them right before serving.

Can I make these vegan?
Yes—use a dairy-free pudding mix, coconut whipped topping, and plant-based milk.

Can I add peanut butter?
Yes, please! Swirl some peanut butter into the pudding mix for a banana-pudding-meets-Elvis vibe.

Can I use graham crackers instead of vanilla wafers?
Sure! They’ll add a slightly different texture and flavor, but still delicious.

Can I make this as a taco bar?
Definitely. Set out the shells, pudding, bananas, whipped cream, and toppings so guests can build their own.

Can I freeze them?
Not really recommended—frozen bananas don’t thaw well, and the pudding texture can change.

How do I transport these to a party?
Transport the shells and pudding separately, then assemble on-site for the best texture.

Conclusion

Banana Pudding Tacos are everything you love about a nostalgic Southern dessert—just way more fun. They’re playful, sweet, and absolutely guaranteed to steal the show wherever you bring them. Whether you’re feeding kids, hosting friends, or just in the mood for something fun, these little treats deliver every time.

If you try them out, I’d love to see your creations—tag me with your taco masterpieces!

Print