Mexican Bananas


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Crispy bananas with cinnamon, wrapped in tortillas and drizzled with chocolate

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  • 6 firm bananas
  • 1/4 C. lemon juice
  • 12 flour tortillas
  • 1 C. sugar
  • 1 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 1/8 tsp. ginger
  • 1/4 C. evaporated milk

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Mix together spices and sugar. Peel bananas and cut in half lengthwise, brush with lemon juice. Plane each banana half at end of tortilla, sprinkle with sugar mixture. Roll tortillas and again sprinkle top with sugar mixture after brushing the top and sides with evaporated milk. Bake at 400 degrees for 15 minutes on a well greased cookie sheet. Remove from pan immediately and serve with hot fudge.

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