Homemade Banana Pudding Tacos with Handmade Whipped Cream

• In a medium bowl, whisk together the flour, granulated sugar, ground cinnamon, and salt.
• In a separate bowl, whisk together the whole milk, egg, and melted butter.
• Gradually add the wet ingredients to the dry ingredients, whisking until the batter is smooth and no lumps remain.
• Heat about 2 inches of vegetable oil in a deep saucepan or skillet over medium-high heat until it reaches 350°F (175°C).
• Carefully drop spoonfuls of the batter into the hot oil and fry until golden brown and crispy, about 2-3 minutes per side.
• Remove the cinnamon shell tacos from the oil and drain them on paper towels. Allow them to cool completely.

Banana Pudding Filling

• In a medium saucepan, whisk together the whole milk, granulated sugar, cornstarch, and pinch of salt.
• Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and starts to bubble.
• Remove the saucepan from the heat and stir in the mashed bananas and vanilla extract until well combined.
• Transfer the banana pudding filling to a bowl and let it cool to room temperature. Cover with plastic wrap, making sure the plastic wrap touches the surface of the pudding to prevent a skin from forming. Refrigerate until chilled.
• Homemade Whipped Cream
• In a large mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract.
• Using an electric mixer, whip the cream on high speed until stiff peaks form.

Assembling the Banana Pudding Cinnamon Shell Tacos

• Take a cooled cinnamon shell taco and spoon some of the chilled banana pudding filling into it.
• Top with a dollop of homemade whipped cream.
• Optionally, garnish with sliced bananas, crushed graham crackers or vanilla waffers and a drizzle of caramel sauce.