Burrito Bananas Foster


9 T. brown sugar, divided
2 T. butter
1/4 C. water
2 T. tequila or dark rum (optional)
3 flour tortillas (10-inch)
2 large bananas, peeled, cut in coins
3 T. chopped walnuts
toothpicks for securing tortillas
2 C. vegetable oil
3 C. premium vanilla ice cream


In small sauce pan, bring 6 T. of brown sugar, butter and water to a boil.  Stir in liquor, simmer to blend flavors, about 1 minute.  Remove from heat and set aside.  Place flour tortilla on a work surface.  Place 1/3 of banana slices just below the center, forming the fruit into a log, sprinkle with 1 T. brown sugar and 1 T. walnuts.  Fold both sides of the tortilla over the filling, then fold the bottom of the tortilla over the filling and roll it over to form a packet.  Secure with toothpicks.  Repeat with remaining tortillas, bananas, sugar and nuts.  (you can make ahead to this point and hold of room temperature for 1 hour).  Meanwhile, warm oil in a Dutch oven set over medium heat until it reaches 350 on a candy or deep-fry thermometer.  Add all three stuffed tortillas.  Fry, turning once, until golden brown, about 2 minutes on each side.  Transfer to paper towels, lightly blot surface oil, remove toothpicks and halfve on the diagonal with a serrated knife.  Spoon 1 T. butter sauce in the bottom of each of six shallow bowls.  Place half a tortilla and 1/2 C. ice cream in each pool of sauce.  Drizzle with remaining sauce and serve immediately.


No comments yet.

Leave a Reply