Brace yourself: this is Elvis’s messy cousin from the carnival circuit. Imagine a sweet‑salty, crunchy taco shell stuffed with molten peanut butter, caramelized banana, and smoky bacon, then twice‑dipped and deep‑fried until gloriously crisp. It’s ridiculous. It’s over the top. It is, frankly, a love letter to excess. If you’ve tried our Deep Fried Peanut Butter & Jelly Sandwich or you make your own spread like in How to Make Your Own Peanut Butter, you’ll understand: this is the natural next step.
Ingredients
- 6 small flour tortillas (6–7 inch), cold
- 1 cup creamy peanut butter (homemade or storebought)
- 3 bananas, ripe but firm, sliced lengthwise
- 8 slices thick‑cut bacon, cooked crisp and roughly chopped
- 1 cup marshmallow fluff or mini marshmallows (optional, for bubble‑gum goo)
- 1 cup pancake batter (store mix or homemade)
- 1 1/2 cups panko breadcrumbs
- Vegetable oil for deep frying (about 4 cups)
- Maple syrup or honey, for drizzling
- Flaky sea salt, for finishing
- Optional: crushed peanuts, for garnish
Yield: 6 tacos — double the recipe if you’re feeding a crowd of chaos seekers.
Instructions
- Prep the fillings: Cook bacon until crisp, drain on paper towels and chop. Slice bananas lengthwise and set aside. If using marshmallow fluff, have it ready in a piping bag or spoon.
- Assemble tortillas: Spread ~2 tablespoons of peanut butter on each tortilla, leaving a 1/2 inch border. Layer with banana halves, chopped bacon, and a dollop (~1 tablespoon) of marshmallow fluff if using. Fold each tortilla into taco shape and press the edges gently to seal. Chill tacos in the fridge for 10 minutes — this helps them hold shape for frying.
- Coat for crunch: Set up a dredging station: pancake batter in bowl #1, panko breadcrumbs in bowl #2. Dip each chilled taco first into the pancake batter, letting excess drip off, then press into panko to coat thoroughly. For extra Armor of Crunch, repeat the batter + panko dip for a double crust.
- Heat the oil: In a heavy pot or deep fryer, heat vegetable oil to 350°F (175°C). Use a thermometer — this is carnival food, precision matters.
- Fry the tacos: Fry tacos in batches (do not overcrowd) for about 2–3 minutes per side, until golden brown and crisp. The peanut butter will get molten and may try to make a run for it — that’s okay, it’s part of the charm. Transfer to a wire rack set over paper towels.
- Finish and garnish: Drizzle warm tacos with maple syrup or honey, sprinkle flaky sea salt and crushed peanuts if desired. Serve hot — pull apart with napkins and a reckless abandon.
Tips & Notes
- Stability hack: chilling the assembled tacos before frying helps keep the peanut butter inside instead of making a delicious mess in the fryer.
- Peanut butter swap: chunky peanut butter gives texture; try mixing in a tablespoon of brown sugar or a pinch of cayenne for a sneaky spicy caramel note.
- Make it portable: wrap in parchment for a fair‑food vibe. They’re best eaten immediately while the center is delightfully molten.
- Safety note: molten peanut butter is hot. Let them rest 1 minute after frying so tongues survive.
- Serving idea: pair with a cold milkshake or our glutinous Homemade Reese’s Peanut Butter Cups for an assault on the senses.
Weird fact: peanut butter was once sold as a meat substitute and even patented as a protein spread in the late 19th century — a fact that makes this peanut‑butter + bacon situation feel historically justified and wildly rebellious at the same time.
If you loved this experiment in sweet‑salty decadence, check out our Peanut Butter and Jelly Hot Dog for another vehicular mashup of comfort foods.