By Christyna Mangum
Peanut Butter and Banana Pockets
6 steps
Cook:30min
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.
Updated at: Wed, 16 Aug 2023 21:05:19 GMT
Nutrition balance score
Great
Glycemic Index
39
Low
Glycemic Load
19
High
Nutrition per serving
Calories299.8 kcal (15%)
Total Fat10.5 g (15%)
Carbs49.5 g (19%)
Sugars16.4 g (18%)
Protein8 g (16%)
Sodium188.1 mg (9%)
Fiber6.2 g (22%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
3bananas
ripe
3 tablespoonscreamy peanut butter
1 ½ teaspoonshoney
¼ teaspoonground cinnamon
48-inch whole wheat flour tortillas
non-stick cooking spray
Materials
Instructions
Step 1
Peel and slice bananas about ¼-inch thick.
Step 2
In a small bowl, stir together peanut butter, honey, and cinnamon.
Step 3
Lay tortillas flat. Spread about 1 Tablespoon of the peanut butter mixture on one half of each tortilla.
Step 4
Divide banana slices evenly among tortillas. Arrange in a single layer over peanut butter mixture. Fold each tortilla in half.
Step 5
Coat a large skillet with non-stick cooking spray. Heat over medium-high heat.
Step 6
Place folded tortillas in the skillet. Cook for 1–2 minutes on each side, or until golden brown.
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