Mexican Banana Splits


Flour tortillas brushed with butter and sprinkled with cinnamon sugar crisp up into crunchy, cone-like cups for this ice cream treat. 

  • 8Servings


Cinnamon-Chocolate Sauce

  • 1/2 cup sugar
  • 1/4 cup unsweetened cocoa
  • 1 tsp. unsalted butter
  • 1/4 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
  • 1/4 cup sliced almonds


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.

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.

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. 

Nutrition Information

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