Best Sweet Banana Chimichangas Recipes

ALMOND BUTTER BANANA CHIMICHANGAS

Steps:

• Preheat a medium skillet over medium-low heat.
• While the skillet heats, spread the almond butter and jam in the center of the wrap.
• Slice the banana into 3 large pieces and place on top of the almond butter/jam.
• Wrap up the banana burrito-style.
• Add a little butter, vegan butter, or coconut oil to the preheated skillet and cook the wrap for about 2 minutes per side until golden brown and crispy. Reduce the heat if it gets to hot and let the wrap get warm inside over low heat. Slice and serve while hot!

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Steps:

• Beat egg yolk in small bowl. Set aside.
• Combine sweetened condensed milk, water, coffee granules and cornstarch in medium saucepan. Cook over medium heat, stirring constantly, until mixture is hot. Gradually stir about 1 cup hot mixture into beaten egg yolk. Stir egg mixture back into mixture in saucepan. Cook until sauce comes to a full boil and thickens. Remove from heat. Stir in vanilla extract.
• Combine bananas, nuts and 3/4 cup Coffee Cream Sauce in medium bowl. Spoon about 1/3 cup mixture down center of each tortilla. Fold bottom of tortilla over filling; fold tortilla in on both sides then roll up burrito-style. Secure with wooden picks.
• Pour oil into large skillet to about 1-inch depth. Heat over medium heat. Fry 2 to 3 chimichangas at a time, turning frequently, for about 2 minutes or until golden brown. Drain on paper towels. Remove wooden picks. Serve warm with remaining Coffee Cream Sauce.

BANANAS FOSTER CHIMICHANGAS

Steps:

• In a large skillet over medium heat, melt butter . Stir in bananas and sugar, and 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.
• In a large skillet, heat the vegetable oil over medium-high heat. Fry chimichangas until golden. Drain on paper towels. Serve warm.

THE TRACE BANANA CHIMICHANGAS

Steps:

• Melt butter in sauté pan. Add the sugar, spices, honey and rum. Let simmer over medium heat for five minutes or until it reaches the consistency of maple syrup. Add sliced bananas to the sauce mixture. Cook for 1 ½ minutes more, or until bananas become slightly soft. Remove pan from heat and pour the entire contents through a strainer. Remove bananas from the strainer and put them into the refrigerator to cool. Reserve sauce in another container. After bananas have cooled, mix together the egg and milk in a bowl. Lay out the flour tortillas. Place ¼ of the banana mixture in the center of the tortilla, leaving about ¾-inch around the edge of the tortilla. With a brush or your hand, rub the remaining area of the tortilla with an egg wash. Fold the sides of the tortilla toward the middle. Take the end of the tortilla closest to you and roll over the banana mixture until the tortilla is closed like a burrito. Heat oil in a pan until it reaches 350-375° . Lay the burrito in the hot oil in the pan and fry until golden brown. Remove and place on a towel. Slice diagonally with a serrated knife and serve with the remainder of the sauce and ice cream.

BANANAS FOSTER CHIMICHANGAS

Steps:

• 1. Melt butter in large skillet.
• 2. Add sliced bananas. Add brown sugar and rum.
• 3. Heat until brown sugar melts and alcohol evaporates.
• 4. Take tortilla and add half of banana mixture in the middle and roll up like a burrito with the ends in.
• 5. Wipe out skillet and add oil. Heat oil over medium high heat. Cook until medium brown on both sides.
• 6. Drain on paper towel
• 7. Serve Chimichanga with a scoop of vanilla ice cream