Ingredients
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
Directions
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.
