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Bananas Foster Mini Taco Boats™

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  • 40 min prep time
  • 40 min total time
  • 8 ingredients
  • 12 servings
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Bananas Foster – one of the many iconic dishes of Louisiana – just got easier for a crowd. These crispy Bananas Foster Mini Taco Boats™ are sure to please.

Ingredients

1/2
cup caramel sauce
2
teaspoons dark rum
Vegetable oil for deep frying
2
tablespoons coarse white sugar
1
package Old El Paso™ Taco Boats™ mini soft flour tortillas
2
tablespoons butter
3
bananas, each cut into 12 slices
3/4
cup vanilla ice cream

Steps

  • 1 In small bowl, mix caramel sauce and rum; stir until blended.
  • 2 In deep fat fryer or heavy saucepan, heat 2 inches oil to 350°F. Add sugar to gallon-size resealable food-storage plastic bag.
  • 3 Fry boats in batches in hot oil 1 minute on each side, using tongs to turn boats halfway through, until lightly brown all over. Drain boats upside down on paper towel-lined cookie sheet until slightly cool. If middles of boats are puffed, gently press down with back of spoon. Toss 4 boats at a time in sugar to coat. Remove to cooling rack to cool completely.
  • 4 In 10-inch nonstick skillet, melt butter over medium-high heat. Add banana slices, and cook 1 minute while gently stirring. Add 1/4 cup of the rum caramel; stir to coat, and remove from heat.
  • 5 Divide bananas mixture among fried boats; top with small scoop (about 1 tablespoon) ice cream, and drizzle with remaining caramel.
  • 1 In small bowl, mix caramel sauce and rum; stir until blended.
  • 2 In deep fat fryer or heavy saucepan, heat 2 inches oil to 350°F. Add sugar to gallon-size resealable food-storage plastic bag.
  • 3 Fry boats in batches in hot oil 1 minute on each side, using tongs to turn boats halfway through, until lightly brown all over. Drain boats upside down on paper towel-lined cookie sheet until slightly cool. If middles of boats are puffed, gently press down with back of spoon. Toss 4 boats at a time in sugar to coat. Remove to cooling rack to cool completely.
  • 4 In 10-inch nonstick skillet, melt butter over medium-high heat. Add banana slices, and cook 1 minute while gently stirring. Add 1/4 cup of the rum caramel; stir to coat, and remove from heat.
  • 5 Divide bananas mixture among fried boats; top with small scoop (about 1 tablespoon) ice cream, and drizzle with remaining caramel.

Expert Tips

Granulated sugar can be substituted for coarse sugar in this recipe.

For best results, use candy thermometer/deep frying thermometer to ensure correct temperature when frying.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
117.0
Calories from Fat
80
% Daily Value
Total Fat
7.1g
11%
Saturated Fat
2.1g
10%
Trans Fat
0g
Cholesterol
8.9mg
3%
Sodium
55.9mg
2%
Total Carbohydrate
13.3g
4%
Dietary Fiber
0.2g
1%
Sugars
3.9g
Protein
0.5g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0.20%
0%
Calcium
1.90%
2%
Iron
0.20%
0%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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