Go Back
+ servings
Banana Churros with Chocolate Peanut Butter Sauce from The Food Charlatan
Print Recipe
5 from 2 votes

Banana Churros with Chocolate Peanut Butter Sauce

Bananas wrapped in flour tortillas, then fried and rolled in cinnamon sugar. I know, NOT a churro. But it tastes like a banana-filled churro, spot on. And then there's the Chocolate Peanut Butter dipping sauce, so really I'm not even sure why you're complaining. 
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Servings: 8 Servings
Calories: 480kcal
Author: Karen


For the banana churros:

  • peanut oil for frying
  • 2 bananas
  • 8 small flour tortillas*
  • toothpicks
  • 1/2 cup sugar
  • 1 teaspoon cinnamon

For the sauce:

  • 1 cup cream
  • 8 ounces semi-sweet chocolate chips
  • 1/4 cup creamy peanut butter
  • big pinch salt
  • strawberries to garnish


  • In a high-sided skillet, add the peanut oil. Turn the burner on to medium and heat for at least 5 minutes.
  • Slice the bananas in half, then slice lengthwise. You should have 8 banana quarters.
  • Tightly roll each banana in a tortilla and secure with toothpicks (see photos).
  • In a small bowl, combine sugar and cinnamon. Dump it onto a large plate. Line another large plate with paper towels.
  • Test the oil by adding a small scrap of tortilla. If it immediately starts to bubble, the oil is ready.
  • Add the wrapped bananas 4 at a time. Fry for 1 minute, then flip and fry for one more minute, or until light brown.
  • Remove the churros to the paper-towel lined plate, but only for a few seconds. Transfer them soon after to the cinnamon-sugar mixture and coat the churros well. Remove the toothpicks.
  • Repeat with the remaining bananas.
  • To make the chocolate sauce: Add 1 cup cream to a medium size microwave safe bowl. Microwave on high for 1 minute, stir, then microwave for 1 more minute, or until the cream starts to bubble on the edges.
  • Immediately add the chocolate chips and peanut butter to the cream. Let sit for about 1 minute, then use a whisk to stir until it is smooth. Add a big pinch of salt and combine. (If you don't like peanut butter, add 2 tablespoons butter instead.)
  • Dip the churros in the sauce and garnish with strawberries.


*Flour tortillas that are about the same size as corn tortillas.
The sauce will start to harden at room temperature, just zap it in the microwave for a bit to return to a liquid-y consistency.


Serving: 1churro | Calories: 480kcal | Carbohydrates: 52g | Protein: 7g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 257mg | Potassium: 388mg | Fiber: 4g | Sugar: 29g | Vitamin A: 471IU | Vitamin C: 3mg | Calcium: 76mg | Iron: 3mg