The contrast of the crunchy tortilla with the warm bananas is to die for. Serve with banana syrup and your favorite ice cream.

Recipe Summary

prep:
2 mins
cook:
18 mins
total:
20 mins
Servings:
4
Yield:
2 chimichangas
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • In a large skillet, heat the vegetable oil over medium-high heat. Fry chimichangas until golden. Drain on paper towels. Serve warm.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

487 calories; protein 3.9g 8% DV; carbohydrates 60.8g 20% DV; fat 22.4g 34% DV; cholesterol 30.5mg 10% DV; sodium 262.2mg 11% DV. Full Nutrition

Reviews (92)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/15/2004
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. Read More
(94)

Most helpful critical review

Rating: 3 stars
02/01/2007
I have made bananas foster before and the recipe is missing the 1 1/2 tsp vanilla and 1 tsp cinnamon. Also- the flour tortillas were too thick and cracked when rolled so I heated mine for 5 seconds and rolled them out with a rolling pin to make them easier to work with. And also when putting the syrup in the tortilla it was very hot and then frying them made me burn my self. I recommend making the banana mixture and letting it cool before frying to avoid burning your mouth. But excellent idea for the recipe- mine turned out delightful! Read More
(24)
114 Ratings
  • 5 star values: 77
  • 4 star values: 31
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
09/15/2004
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. Read More
(94)
Rating: 5 stars
09/22/2005
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. Read More
(45)
Rating: 5 stars
08/16/2004
Excellent! Made this for a tropical-themed dinner party and everyone loved it. Definately let the banana mixture cool before you fold it into the tortillas. I made these ahead of time and kept them in the fridge. That gave them time to set so when I fried them they didn't fall apart. I also sprinkled with cinnamon sugar and topped with vanilla ice cream and chocolate syrup. Read More
(40)
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Rating: 4 stars
03/11/2005
I CANT STOP LICKING MY FINGERS! Seriously this was AWESOME! I did change a few things... I drained the liquid from the bananas and used it to dip them in! It made rolling the tortillas up much easier. I also warmed the tortillas up in the microwave so it was easier to work with them. i tried the mix before and after the rum and trust me it makes the sauce! Thanks for an excellent recipie!! Read More
(25)
Rating: 3 stars
01/31/2007
I have made bananas foster before and the recipe is missing the 1 1/2 tsp vanilla and 1 tsp cinnamon. Also- the flour tortillas were too thick and cracked when rolled so I heated mine for 5 seconds and rolled them out with a rolling pin to make them easier to work with. And also when putting the syrup in the tortilla it was very hot and then frying them made me burn my self. I recommend making the banana mixture and letting it cool before frying to avoid burning your mouth. But excellent idea for the recipe- mine turned out delightful! Read More
(24)
Rating: 4 stars
01/28/2004
This was delicious! I wasn't sure how the tortilla shell would fry up but it was done in about 1 minute and wasn't too greasy at all! Read More
(11)
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Rating: 5 stars
04/18/2008
Very quick and easy to prepare. GREAT tasting too! I only had the 6" tortillas on hand so I could not tuck in the sides and roll. I decided to fold in half. I didn't have spiced rum extract so I used almond extract. Tasted so good!!!! I didn't use a cup of oil but only a small amount to cover the bottom of the pan so the oil would not seep inside. I did brush butter on the top when finished and then sprinkled cinnamon sugar. I drizzled the remaining sauce and hubby ate the first one. Before I got the second one done (which was for me) he asked for another! I made the third one with chopped walnuts in the sauce--also delish! Read More
(11)
Rating: 4 stars
04/04/2011
Made these for hubby and I and we both loved it. I just folded them over like in the pic. I added a little ice cream on the side and decorated with a little stream of chocolate and strawberry syrup. Topped with a cherry. I did use a brown sugar substitute but you couldn't tell. Hubby does not like anything diet but he didn't know the difference. Will be making this again. Read More
(8)
Rating: 5 stars
10/11/2005
DELICIOUS!!!!!!!!!!!!! Read More
(7)