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Baked banana and chocolate chimichangas

Warm soft bananas, baked with spicy cinnamon and rich chocolate, wrapped in soft flour tortillas.


  • 1 x 6 pack of Old El Paso Soft Tortillas Wraps
  • 150g plain chocolate with chilli, roughly chopped
  • 6 x ripe bananas, sliced
  • 2tbsp caster sugar
  • 2tbsp sunflower oil
  • 1tsp ground cinnamon
  • Vanilla ice cream to serve


  • Preheat the oven to 190ºC (170ºC for fan assisted ovens), gas mark 5. Warm the Old El Paso Soft Flour Tortilla Wraps following the instructions on the pack.
  • In a small bowl, mix together the sugar and cinnamon.
  • Put one sliced banana in the centre of the Old El Paso Soft Tortillas Wraps, then sprinkle over some of the chocolate. Fold over the sides to meet in the middle, then roll over the Old El Paso Soft Tortillas Wraps and lay on a baking sheet with fold underneath. Brush with a little oil, then sprinkle over the cinnamon sugar. Repeat with the remaining ingredients to make 6 deliciously chocolately banana chimichangas.
  • Bake for 10 minutes, until the topping is golden and bubbling.

Make it your way

Serve lovely and warm straight from the oven, with a big scoop of vanilla ice cream on top of each one.

Cooks Tips

Try adding some of your favourite nuts to the filling, for some extra crunch.