Peanut Butter and Banana Pockets

Peanut Butter and Banana Pockets


  • 3 ripe bananas
  • 3 Tablespoons creamy peanut butter
  • 1½ teaspoons honey
  • ¼ teaspoon ground cinnamon
  • 4 (8-inch) whole wheat flour tortillas
  • Non-stick cooking spray


  • Large skillet
  • Measuring spoons
  • Rubber spatula
  • Sharp knife
  • Small bowl


  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.

Chef’s Notes

  • 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.

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