Banana Pudding Tacos are a family favorite dessert! The waffle taco shells are a great place to start, as they're fun to make and exceptionally fun to fill. The classic banana pudding is an easy to make, delicious treat.
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Banana pudding is a simple Southern classic that has evolved into an all-American favorite. As if banana pudding weren't luscious enough on its own, these banana pudding tacos are a fun twist on this dessert and are so fun to assemble and eat. This classic and easy recipe that is homemade, feeds a crowd and is super addicting!
This easy no-bake dessert is perfect for summer months!
Why You’ll Love This Recipe
- It's quick to make, delicious and might just be the best treat ever for a warm day.
- Perfect for weeknights or potlucks, everyone will LOVE this recipe!
- Waffles filled with banana pudding makes a fun twist on dessert tacos! This one is a kid favorite!
- Only 5 ingredients and kids will love to build and eat their own creations.
Ingredients You'll Need
- Banana Pudding: I use banana instant pudding mix for an intense banana flavor.
- Banana Slices: You’ll need about 2 bananas for this recipe, depending on their size. They should be nice and ripe with brown spots just appearing on the skin.
- Vanilla Wafers: I use Nilla wafers in the banana pudding and to crumble on top of the pudding tacos. Butter cookies or graham crackers will work too!
- Pancake Batter: Mix up your favorite pancake batter for the taco shells.
- Whipped Cream: Use your favorite whipped cream, or Cool Whip instead if you prefer.
Step-By-Step Instructions
Step 1: Mix together the banana slices, whole vanilla wafers, and banana pudding.
Step 2: Using a waffle iron, pour 1 cup of batter in waffle iron (depending on size of waffle iron) and cook.
Step 3: Remove waffles from iron and mold into a taco.
Step 4: Fill taco with banana pudding. Top with vanilla wafers crumble and whipped cream.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Expert Tips
- Ripe, fresh bananas will taste better and have a better texture than frozen or canned bananas. Make sure to slice them thinly so they fit nicely in the taco shells.
- Banana pudding tacos are best served fresh, so make sure to assemble them just before serving to prevent the taco shells from getting soggy.
- If you have any leftover taco shells, pudding, or toppings, store them separately and assemble the tacos just before serving again.
Variations
- Strawberry: Add sliced strawberries to the banana pudding mixture for a delicious twist on the classic recipe.
- Chocolate: Layer chocolate pudding along with the banana pudding to create a chocolatey twist on the traditional dessert.
- Peanut butter: Mix peanut butter into the pudding mixture for a nutty and delicious flavor.
- Coconut: Add coconut milk to the pudding mixture for a tropical twist on the classic recipe.
- Blueberry: Add fresh blueberries to the banana pudding mixture for a burst of fruity flavor.
- S'mores: Layer graham cracker crumbs and marshmallow fluff with the banana pudding for a s'mores-inspired twist on the classic recipe.
- Nutella: Layer Nutella with the banana pudding for a rich and indulgent dessert taco.
Storing & Freezing
Storing: The bananas in banana pudding will begin to brown and get mushy after two days, so the pudding should be used in that time.
Freezing: I don't recommend freezing the banana pudding because the wafers will become soft and the bananas will turn brown.
Recipe FAQ's
Absolutely! Use a pre-made pudding, a pudding mix or make your own.
You can brush the banana slices with lemon or pineapple juice, however the bananas are going to turn a little brown when the pudding chills.
Any pudding should definitely be kept in the refrigerator because of the dairy in the pudding. Store banana pudding covered with plastic wrap in the refrigerator.
The bananas should be very ripe but still firm. They should be nice and ripe with brown spots just appearing on the skin.
Yes! The pudding can be made up to a day ahead of time, however for best results should be eaten within two days. Cover the bananas completely with the pudding to minimize the exposure to the air. This will help keep them from browning.
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Banana Pudding Tacos
Equipment
Ingredients
- 3 cups banana pudding
- 2 bananas sliced
- 1 cup mini vanilla wafers crumbled PLUS
- 2 cups mini vanilla wafers
- 3 cups pancake batter
- Whipped cream topping optional
Instructions
- Mix together the banana pudding, banana slices and whole vanilla wafers.
- Using a waffle iron, pour 1 cup of batter in waffle iron (depending on size of waffle iron) and cook.
- Remove waffles from iron and mold into a taco.
- Fill waffle shell with banana pudding.
- Top with crumbled vanilla wafers and whipped cream.
Notes
- Ripe, fresh bananas will taste better and have a better texture than frozen or canned bananas. Make sure to slice them thinly so they fit nicely in the taco shells.
- Banana pudding tacos are best served fresh, so make sure to assemble them just before serving to prevent the taco shells from getting soggy.
- If you have any leftover taco shells, pudding, or toppings, store them separately and assemble the tacos just before serving again.
- Storing: The bananas in banana pudding will begin to brown and get mushy after two days, so the pudding should be used in that time.
- Freezing: I don’t recommend freezing the banana pudding because the wafers will become soft and the bananas will turn brown.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Enjoy!
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