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.
Notes
This is a fun summer dessert that you and your family will love! It's a fun twist on a classic taco favorite. Enjoy!