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Peanut Butter and Banana Pocket

Cooking Matters

Serves, 4, 1 folded quesadillas per serving

The combination of peanut butter, honey, cinnamon and banana is a kid-favorite!

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Ingredients

3 ripe bananas

3 Tablespoons creamy peanut butter

1 1/2 teaspoons honey

1/4 teaspoon ground cinnamon

4 (8-inch) whole wheat flour tortillas

Non-stick cooking spray


Materials

Large skillet

Measuring spoons

Rubber spatula

Sharp knife

Small bowl

Directions

1. Peel and slice bananas about 1/4-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 12 minutes on each side, or until golden brown.

Notes

More About Bananas

How to Select

Choose bananas with slight green on stem and tip. They should be firm, without bruises. Ripens after harvest.

How to Store

Store unripe bananas at room temperature. Store ripe bananas in refrigerator for up to two weeks; skin may turn black.

How to Prepare

Rinse and peel before eating. Bananas brown quickly once opened so be sure to open and cut close to serving time.

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