nutritional information


  • Calories: 319
  • Protein: 7 g
  • Total Fat: 10 g
  • Saturated Fat: 4 g
  • Carbohydrates: 53 g
  • Cholesterol: 35 mg
  • Sodium: 275 mg
  • Fiber: 3 g
  • Sugar: 28 g

Mexican Banana Splits

Serves 8

Flour tortillas brushed with butter and sprinkled with cinnamon sugar crisp up into crunchy, cone-like cups for this ice cream treat. 
Cinnamon-Chocolate Sauce
  • ½ cup sugar
  • ¼ cup unsweetened cocoa
  • 1 tsp. unsalted butter
  • ¼ tsp. ground cinnamon
Banana Splits
  • 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
  • ¼ cup sliced almonds
  1. To make Cinnamon-Chocolate Sauce: Whisk together sugar, cocoa, butter, cinnamon and 1/4 cup water in saucepan. Bring to a boil, reduce heat to medium, and simmer 3 minutes. Remove from heat, and set aside.
  2. To make Banana Splits: Preheat oven to 400F. Coat 8 muffin cups with cooking spray. Combine sugar and cinnamon in bowl. Brush tortillas with butter, and sprinkle with cinnamon sugar. Flip; butter opposite sides, and sprinkle with cinnamon sugar. Press tortillas into muffin tins to make cups. Bake 5 to 7 minutes, or until brown and crispy. Cool in pans.
  3. Place 2 or 3 banana slices in bottom of each tortilla cup. Top with scoop of ice cream, and drizzle with Cinnamon-Chocolate Sauce. Sprinkle with remaining banana slices and almonds, and serve. 
February 2007

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Everyone loves this! Recipe is cheap and easy to assemble. Also travels well. End result is delicious. Will definately make this again and again.

Sarah - 2011-03-29 14:25:20