Ingredients:

  • 2 large ripe bananas (about 240g)
  • 1/4 cup (60ml) sweetened condensed milk
  • 1/2 teaspoon vanilla extract
  • 6 large flour tortillas (or 8-inch/20cm tortillas)
  • 1 cup (125g) all-purpose flour
  • 1 tablespoon (12g) granulated sugar
  • 1/4 teaspoon salt
  • Oil for frying (vegetable or canola)
  • 1/2 cup (60g) powdered sugar (for dusting)
  • 1/2 cup (120ml) heavy cream
  • 1 tablespoon (15g) powdered sugar
  • 1 teaspoon vanilla extract

Instructions:

  1. Peel and mash the bananas in a bowl. Mix in sweetened condensed milk and vanilla extract until well combined. Set aside.
  2. In a separate bowl, combine flour, sugar, and salt. Lightly dust the tortillas with the flour mixture on both sides.
  3. Place 2-3 tablespoons of the banana filling in the center of each tortilla. Roll the tortilla tightly, tucking in the ends.
  4. In a frying pan or deep-fryer, heat about 2 inches of oil to 350°F (175°C).
  5. Carefully place rolled tortillas in the hot oil, cooking until golden brown on all sides (about 2-3 minutes). Remove and drain on a cooling rack lined with paper towels.
  6. In a small saucepan, whisk heavy cream, powdered sugar, and vanilla extract until soft peaks form.
  7. Dust the xangos with powdered sugar and serve warm, accompanied by the whipped cream.