Old El Paso

Baked banana slices in a golden-spiced syrup, wrapped up in soft warm flour tortillas and drizzled with caramel sauce.

Ingredients

1 x pack of 8 Old El Paso Flour Tortillas
300ml double cream
140g soft brown sugar
15g butter
4 bananas, cut in half lengthways
1 tsp vanilla extract
1 tsp ground cinnamon
Cream or ice cream to serve

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Instructions

1. Melt the butter in a large, non-stick pan over a medium heat, then add the sugar and double cream, stirring until the sugar has dissolved. 

2. Bring the syrup to the boil, then throw in the cinnamon, the vanilla extract and the bananas, turning them in the sauce until they are all coated well.

3. Reduce the heat to low and cook for a further 3 minutes until the bananas are just soft.

4. Heat the Old El Paso Flour Tortillas following the instructions on the pack, keeping them nice and warm until you are ready to serve.

Make it your way

Place a banana half on each Old El Paso Flour Tortillas, roll up and drizzle with the warm caramel sauce.  Add a dollop of cream or ice cream on top then tuck in!

Cook’s tips

If you’re feeling slightly naughty (and you’re old enough to vote), add a splash of tequila or rum to the caramel sauce!