Serves 8


3 cups bananas, sliced
½ cup pecan nuts, chopped
8 Bandito's Tortilla Wraps
Vegetable oil for frying


Coffee cream sauce

1 large egg yolk
1 420g can condensed milk
⅔ cup water
2½ tsp instant coffee granules
2 tsp cornstarch
1 tsp vanilla extract



Coffee cream sauce

Beat egg yolk in small bowl and set aside. Combine condensed milk, water, coffee granules and cornstarch in medium-sized saucepan over medium heat. Stir continuously, until mixture is hot. Gradually stir about 1 cup of the hot mixture into the beaten egg yolk, then stir this mixture back into the condensed milk mixture. Cook until sauce comes to a full boil and thickens. Remove from heat and add vanilla extract.



Combine bananas, nuts and ¾ cup coffee cream sauce in medium-sized bowl. Spoon 5 to 6 tablespoons of the mixture down the centre of each Bandito's Tortilla Wrap. Fold up the bottom and sides, roll up and secure with wooden toothpicks.

Pour oil into large pan to about 2,5cm depth. Heat the pan over a medium temperate. Fry 2 to 3 chimichangas at a time, turning frequently, for about 2 minutes or until golden brown. Drain on paper towels and remove wooden toothpicks. Serve warm with remaining coffee cream sauce.

* Recipe development by Tantalizing Taste Events

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