El Torito-style Banana Loca Tropical


  • 2 baked plantains
  • 6 Tbsp butter, softened
  • 6 Tbsp brown sugar
  • 6 tsp toasted coconut
  • 18 ounces Haagen-Dazs Dulce de Leche ice cream
  • 4 oz warmed Cajeta Rum Sauce
  • 3 oz or about 1/2 cup Sweet Tortilla Chips
  • 1 1/2 oz or 3 Tbsp whipped cream
  • 6 mint sprigs
  • Powdered sugar, as needed


Cook's Notes: Baked plantains are often available in Mexican or Latin American markets. Raw plantains can be substituted; just make sure they are completely cooked.

Cut plantains into 1/4-inch slices on an angle. Lightly sauté plantains with butter and brown sugar; do not allow to get too mushy.

Spread plantains over center of plate, sprinkle with 1 teaspoon coconut and top with about 1/2 cup of ice cream. Mound a few Sweet Tortilla Strips over plantains and ice cream.

Pipe whipped cream onto left side of ice cream, and garnish with mint. Sprinkle powdered sugar over entire plate. Serve with Cajeta-Rum Sauce

Cajeta-Rum Sauce Ingredients:

  • 6 fluid oz Cajeta, see note
  • 1/2 tsp lime juice
  • 1 oz or 2 Tbsp milk
  • 1 tsp rum


Cook's Note: Cajeta is a type of Mexican caramel sauce and can be found in most Mexican markets.

Place ingredients in saucepan and heat over low flame, stirring constantly, until hot.

Sweet Tortilla Strips Ingredients:

  • 3 (6-inch) flour tortillas
  • 2 tsp granulated sugar
  • 1/2 tsp ground cinnamon


Slice tortillas into 3 x 1/8-inch strips and deep fry until crisp and golden brown, approximately 45 seconds. Drain well and sprinkle with sugar and cinnamon.

Makes 6

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