Banana Chimichangas

    Banana Chimichangas

    (111)
    28saves
    20min


    107 people made this

    About this recipe: This dessert is quick and easy to make and tastes fabulous. Bananas are heated in a brown sugar, rum and butter sauce, wrapped in a flour tortilla and fried to perfection. Serve with a dusting of icing sugar and ice cream.

    Ingredients
    Makes: 2 

    • 50g butter
    • 3 firm bananas. sliced
    • 110g dark brown soft sugar
    • 2 tablespoons spiced rum
    • 2 flour tortillas
    • 250ml vegetable oil for frying

    Method
    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. In a large frying pan over medium heat, melt butter. Stir in bananas and sugar; stir until sugar is dissolved. Pour in rum and cook 1 to 2 minutes more. Spoon half the banana mixture onto each flour tortilla and roll up, tucking in the ends, like a burrito.
    2. In a large frying pan, heat the vegetable oil over medium-high heat. Fry chimichangas until golden. Drain on kitchen towels. Serve warm.
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    Reviews & ratings
    Average global rating:
    (111)

    Reviews in English (110)

    AlisonVeal-Elmer
    0

    I used brandy instead of rum only because i didnt have any rum in the house. Ridiculously tasty!!  -  07 Feb 2016

    by
    90

    OH MY GOSH! This was awesome & I didn't even make it as chimichangas. I made the banana sauce and served it warm over vanilla ice cream. As an accompaniment, I made cinnamon crisps by cutting flour tortillas into triangles, spraying them with butter and dipping them in cinnamon/sugar. Then, I baked them for about 5 minutes at 400 degrees. I made this after a Mexican Fiesta Bunco Night and the ladies all raved about it. I will make this again and again.  -  15 Sep 2004  (Review from Allrecipes US | Canada)

    by
    45

    OHH! This recipe was good! I made it for dinner, and after making three batches of tortillas and doubling the banana part, we were stuffed! Plus, barely enough leftovers for one person!! I didn't have spiced rum, and just used vanilla extract.  -  22 Sep 2005  (Review from Allrecipes US | Canada)

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