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