Preheat your oven to 375°F (190°C). Mix 2 tablespoons of granulated sugar and 1/2 teaspoon of ground cinnamon in a small bowl.

Brush both sides of each flour tortilla with melted butter and sprinkle the cinnamon sugar mixture over both sides.

Drape each tortilla over two bars of your oven rack or over a muffin tin and bake for 8 to 10 minutes until golden and crispy.

Let the shells cool on a wire rack for 5 minutes.

Melt 1 tablespoon of butter in a skillet over medium heat, add the chopped nuts, and stir for about 2 minutes.

Sprinkle 1 tablespoon of brown sugar over the nuts and stir for another 60 to 90 seconds until the sugar coats the nuts.

Pour onto parchment paper or a plate to cool.

Melt 3 tablespoons of butter in a skillet over medium heat, then add 1/3 cup of brown sugar and stir until dissolved.

Pour in 1/4 cup of heavy cream slowly while stirring, then add 1/2 teaspoon of vanilla and a pinch of salt.

Let simmer for about 2 minutes until it thickens slightly, then gently fold in the sliced bananas and warm for 1-2 minutes.

Fill each taco shell with the caramel banana mixture, top with toasted nuts, and optionally add whipped cream or vanilla ice cream, a drizzle of caramel, and sea salt.