Banana Pudding Tacos are a fun and creative twist on classic banana pudding. Instead of serving the pudding in a bowl or baking dish, this dessert is layered inside crisp homemade vanilla wafer taco shells and filled with creamy French vanilla pudding, sliced bananas, buttery cookies, and salted caramel whipped cream.
This recipe is rich, sweet, creamy, and perfect for parties, holidays, birthdays, or any dessert table where you want something unique and eye-catching.
Ingredients
For the Banana Pudding Filling
- 1 packet French vanilla pudding mix
- 1 1/2 cups cold milk
- 1 1/2 cups cold heavy cream
- 1 can sweetened condensed milk
- 3 bananas, sliced
- Butter cookies or vanilla wafer cookies, broken into pieces
For the Salted Caramel Whipped Cream
- 1 package cream cheese, 8 oz, cold
- 1 1/2 cups cold heavy cream or whipped cream
- 1 teaspoon vanilla extract
- 1 1/2 cups brown sugar
- 1/2 teaspoon salt
For the Salted Caramel Sauce
- 1/2 cup butter
- 1 1/2 cups brown sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
For the Vanilla Wafer Taco Shells
- 7 oz all-purpose flour
- 3/4 teaspoon aluminum-free baking powder
- 1/2 teaspoon kosher salt
- 4 oz unsalted butter, room temperature
- 3 1/2 oz vanilla sugar
- 1 large egg
- 4 teaspoons vanilla extract
- 1 tablespoon whole milk
Instructions
Step 1: Make the Pudding Base
In a mixing bowl, beat the cold heavy cream until stiff peaks form. Set it aside.
In a separate large bowl, whisk together the French vanilla pudding mix and cold milk until smooth and thickened. Make sure there are no lumps.
Add the sweetened condensed milk and mix until fully combined.
Gently fold in the whipped cream, being careful not to deflate it. The mixture should be light, creamy, and fluffy.
Step 2: Add Bananas and Cookies
Fold in the sliced bananas and broken cookie pieces, or layer them with the pudding mixture in a dish.
Cover and refrigerate for at least 1 hour to chill and allow the flavors to blend.
Step 3: Make the Salted Caramel Sauce
In a saucepan over medium heat, melt the butter and brown sugar together, stirring until smooth.
Slowly stir in the heavy cream, vanilla extract, and salt. Continue stirring until the sauce is glossy and combined.
Pour the caramel into a bowl and let it cool slightly.
Step 4: Make the Vanilla Wafer Taco Shell Batter
In a small bowl, sift together the flour, baking powder, and kosher salt. Set aside.
In the bowl of a stand mixer, cream the room-temperature butter and vanilla sugar on medium speed for about 2 minutes, scraping down the sides as needed.
Add the egg and mix for about 30 seconds.
Add the vanilla extract and milk, then mix on low speed until combined.
Add the flour mixture and mix just until incorporated.
Chill the batter in the refrigerator for at least 10 minutes.
Step 5: Bake the Wafer Shells
Preheat the oven to 350°F (175°C).
Scoop and spread the batter into thin 8-inch circles on a lined baking sheet.
Bake for about 15 minutes, or until very lightly golden.
Remove from the oven and allow the wafers to cool slightly, but not completely. While still flexible, gently shape each wafer into a taco shell form. Let them cool completely so they hold their shape.
Step 6: Make the Salted Caramel Whipped Cream
In a large bowl, beat the cream cheese and brown sugar until smooth.
Add the vanilla extract, salt, and heavy cream.
Mix slowly at first, then increase the speed and beat until the mixture becomes light, fluffy, and thick.
Step 7: Assemble the Banana Pudding Tacos
Spoon the chilled banana pudding mixture into each vanilla wafer taco shell.
Top with salted caramel whipped cream.
Drizzle with salted caramel sauce and sprinkle with extra broken cookie pieces.
Serve immediately for the best texture.
Serving Suggestions
These banana pudding tacos are delicious served with:
- Extra banana slices
- Crushed vanilla wafers
- A drizzle of caramel sauce
- Whipped cream
- Chopped nuts
- Chocolate shavings
Tips for the Best Banana Pudding Tacos
Shape the wafer shells while they are still warm and flexible. Once they cool, they will become crisp and may break if bent.
For easier assembly, make the pudding and caramel ahead of time, then bake and shape the shells before serving.
Use firm bananas so they hold their shape inside the pudding.
If you want a shortcut, you can use store-bought waffle bowls or taco-shaped dessert shells instead of making homemade wafer shells.
Storage
The pudding filling can be stored in the refrigerator for up to 2 days.
The wafer taco shells should be stored separately in an airtight container at room temperature. Assemble the tacos right before serving so the shells stay crisp.
Final Thoughts
Banana Pudding Tacos with Vanilla Wafer Shells are a fun, creamy, and unforgettable dessert. With homemade crisp shells, rich banana pudding, salted caramel whipped cream, and buttery cookie pieces, this recipe turns a classic Southern-style dessert into a playful treat everyone will love.
