These sweet tacos are packed with caramelised bananas, a caramel sauce and vanilla Chantilly, then decorated with sprinkles and maraschino cherries. You’ll need a bubble waffle machine to perfect Liam’s ultimate sweet food hack, but a normal waffle maker would do the trick if that’s what you have.
To make the bubble taco batter, combine all the ingredients in a large bowl and whisk to combine. Cover and set aside.
To make the caramel sauce, melt the caster sugar in a pan over a medium heat. Then increase the heat and cook until the sugar has reached a dark golden brown colour. Remove and pour in the cream and vanilla bean paste, stirring to combine. Be careful as it may spit. If the caramel has lumps in, heat it gently until it dissolves.
To caramelise the bananas, slice the bananas, lay them out on a metal tray and sprinkle over the demerara sugar. Use a blowtorch to caramelise the sugar to a deep golden brown. Set aside to cool.
Turn on the bubble waffle machine. Spray with greasing spray. Ladle the rested batter into the pre-heated machine and close the lid. Cook for 2 mins.
Use a fish slice to fold the taco in half before removing it. Leave to cool in the folded position. Repeat until you have 4 bubble tacos.
To make the Chantilly cream, whisk the ingredients together to form soft peaks.
To assemble the bubble tacos, fill with Chantilly cream and caramelised bananas. Drizzle over the caramel sauce and top with sprinkles and a cherry.