Easy Banana Cream Churro Cups

If you love churros but want something a little different, these banana cream churro cups are a fun way to enjoy that same cinnamon sugar flavor.

I make the cups from simple flour tortillas, so there is no frying and no special dough to worry about.

The inside is filled with a smooth vanilla cream and fresh banana slices, then finished with a drizzle of dulce de leche.

They look like something from a fancy dessert shop, but they are really easy to put together at home.

This is one of those treats that always disappears fast whenever I make it for friends and family.

Why You’ll Love It

That Churro Crunch – Each cup bakes into a crisp, golden shell coated in warm cinnamon sugar that crackles with every bite.

Creamy Banana Filling – The vanilla pudding folded with whipped cream tastes light, fluffy, and packed with real banana flavor.

Dulce De Leche Drizzle – A sweet caramel finish soaks into the layers and adds a rich, buttery depth you will love.

Recipe Ingredients

For The Churro Cups

• 8 small Flour Tortillas
• 4 tbsp Unsalted Butter, Melted
• 1/2 cup Granulated Sugar
• 2 tsp Ground Cinnamon

For The Filling

• 1 box Instant Vanilla Pudding Mix, 3.4 Oz
• 1 1/2 cups Whole Milk, Cold
• 1 cup Heavy Whipping Cream, Cold
• 2 tbsp Powdered Sugar
• 1 tsp Vanilla Extract
• 2 medium Bananas, Sliced
• 1/3 cup Dulce De Leche

Directions

Step 1

Preheat the oven to 375°F and grease 8 cups of a standard muffin pan. Warm the tortillas for 15 seconds in the microwave so they become flexible.

Step 2

Brush both sides of each tortilla with melted butter and coat with the cinnamon sugar. Press the tortillas into the muffin cups, folding the edges as needed to form dessert cups.

Step 3

Bake for 10 to 12 minutes until crisp and golden. Let the churro cups cool completely in the pan.

Step 4

Whisk the vanilla pudding mix with the cold milk for 2 minutes. Refrigerate it for 5 minutes to thicken.

Step 5

Whip the heavy cream, powdered sugar, and vanilla extract to firm peaks. Fold half of the whipped cream into the pudding.

Step 6

Layer the pudding mixture and banana slices inside the churro cups. Top with the remaining whipped cream and drizzle with dulce de leche.

My Tips

Warm The Tortillas Before Pressing

Give the tortillas that quick 15 seconds in the microwave before you shape them. Cold tortillas crack and tear the moment you try to fold them into the muffin cups.

Once they are warm and soft, they bend easily and take the cup shape without breaking. Work fast though, because they stiffen up again as they cool.

Coat Both Sides With Cinnamon Sugar

Make sure you brush butter and press the cinnamon sugar on both the inside and outside of each tortilla. This is what gives you that real churro flavor in every bite.

My favorite trick here is to keep the cinnamon sugar in a wide shallow bowl so you can press each side flat into it. That way the coating sticks evenly instead of clumping in spots.

Press Firmly Into The Muffin Cups

When you push the tortillas into the pan, press them down into the bottom and up the sides so they hold a deep cup shape. If they are too loose, they puff up while baking and you lose the space for your filling.

I like to fold the edges over each other where the tortilla bunches up. This gives you a sturdier cup that holds together when you fill it.

More Recipes

• Churro Bites with Chocolate Dipping Sauce
• Southern Banana Pudding
• Banoffee Pavlova
• Pistachio Kunafa Cups

Frequently Asked Questions

Can I make the churro cups ahead of time?

Yes, you can bake the churro cups a day or two early and store them in an airtight container at room temperature so they stay crisp.

Just wait to fill them with the pudding and whipped cream until you are ready to serve, otherwise the cups will soften and lose that nice crunch.