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banana peanut butter tortilla pocket
4 Servings
Preparation time
5 minutes
Cooking time
5 minutes
Total time
10 minutes
3 ripe banana
3 Tbsp creamy peanut butter
1 ½ tsp honey
¼ tsp cinnamon
4 whole wheat tortillas (8-inch size)
non-stick cooking spray

1. Peel and slice bananas about ¼-inch thick.

2. In a small bowl, stir together peanut butter, honey, and cinnamon.

3. Lay tortillas flat. Spread about 1 Tablespoon of the peanut butter mixture on one half of each tortilla.

4. Divide banana slices evenly among tortillas. Arrange in a single layer over peanut butter mixture. Fold each tortilla in half.

5. Coat a large skillet with non-stick cooking spray. Heat over medium high heat.

6. Place folded tortillas in the skillet. Cook for 1–2 minutes on each side, or until golden brown.


• For a richer flavor, stir 2 Tablespoons of low-fat cream cheese into the peanut butter mixture in step 2. Let cheese come to room temperature before adding.

• To serve as a dessert, add melted chocolate sauce. Or, sprinkle a few chocolate chips inside the quesadilla while cooking.