Banana Split Stand 'N Stuff™ Dessert Tacos

Tacos get a makeover and move to dessert. These tortillas make a fantastic shell for a banana split when quickly fried.
  • 30 Minutes Total Time
  • 11 Ingredients
  • 8 Servings


Banana Split
  • Vegetable oil, for frying
  • 1 pack Old El Paso™ Stand ‘N’ Stuff Soft Flour Tortillas
  • 8 small scoops chocolate ice cream
  • 8 small scoops strawberry ice cream
  • 8 small scoops vanilla ice cream
  • 2 bananas, peeled and sliced
  • 80 g dark chocolate
  • 1 tablespoon vegetable oil
  • 150 g double cream
  • 1 tablespoon icing sugar
  • 16 red cocktail cherries, with or without stems


1. Heat 5-6 cm of vegetable oil in a large deep pan or deep fat fryer, to 180°C, or until a small piece of bread browns in 10 seconds.
2. Cook the tortillas, in batches, for 1 to 2 minutes, until golden brown then remove with a slotted spoon and drain on a kitchen roll lined baking sheet. Leave to cool slightly before serving.
3. Fill each tortilla with the 3 different types of ice cream and divide the slices of banana between them.
4. Melt the chocolate and oil in a small bowl over a pan of gently simmering water, until smooth. Drizzle over the ice cream and bananas.
5. Whisk the double cream with the icing sugar, in a medium bowl, until soft peaks form, and spoon over the tortillas before serving with the cocktail cherries.