Mexican Banana Splits Recipe

Name: Mexican Banana Splits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup sugar; 1/4 cup unsweetened cocoa; 1 tsp. unsalted butter; 1/4 tsp. ground cinnamon; 2 Tbs. sugar; 1 tsp. ground cinnamon; 8 6-inch flour tortillas; 1 Tbs. unsalted butter, melted; 2 bananas, sliced; 1 pint light dulce de leche ice cream; 1/4 cup sliced almonds

Servings: persons

1
To make Cinnamon-Chocolate Sauce: Whisk together sugar, cocoa, butter, cinnamon and 1/4 cup water in saucepan.
2
Bring to a boil, reduce heat to medium, and simmer 3 minutes.
3
Remove from heat, and set aside.
4
To make Banana Splits: Preheat oven to 400F.
5
Coat 8 muffin cups with cooking spray.
6
Combine sugar and cinnamon in bowl.
7
Brush tortillas with butter, and sprinkle with cinnamon sugar.
8
Flip; butter opposite sides, and sprinkle with cinnamon sugar.
9
Press tortillas into muffin tins to make cups.
10
Bake 5 to 7 minutes, or until brown and crispy.
11
Cool in pans.
12
Place 2 or 3 banana slices in bottom of each tortilla cup.
13
Top with scoop of ice cream, and drizzle with Cinnamon-Chocolate Sauce.
14
Sprinkle with remaining banana slices and almonds, and serve.

1405

kcal

Calories

Fat

246

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup sugar, 1/4 cup unsweetened cocoa, 1 tsp. unsalted butter, 1/4 tsp. ground cinnamon, and more.

Yes, Mexican Banana Splits falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican Banana Splits

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions