Peanut butter banana quesadillas
Warm flour tortillas filled with melty peanut butter, sliced banana, honey and cinnamon, toasted in a buttery pan until crisp and golden.
- Prep
- 3 min
- Cook
- 8 min
- Serves
- 2
- Per serve
- 480 kcal
Ingredients
Method
Spread the peanut butter over one half of each tortilla, leaving a thin border. Lay the banana slices over the peanut butter, drizzle with the honey and sprinkle with most of the cinnamon. Fold the tortillas over into half-moons and press gently.
Melt 1 tsp of the butter in a large nonstick skillet over medium heat. Add both quesadillas, rounded edges toward the middle, and cook until the underside is golden brown and crisp.
Flip carefully with a wide spatula, add the remaining butter around them and cook until the second side is golden and the peanut butter is warm and melty.
Slide onto a board, let them cool for 1 minute (the banana gets very hot), then cut each into 3 wedges. Drizzle with a little more honey and dust with the last of the cinnamon.
Tips
- Keep the heat at medium. Tortillas scorch fast and the sugar in the honey burns before the filling warms through.
- Add a handful of chocolate chips or mini marshmallows with the banana for a s'mores-style version (check marshmallows for gelatin if you're cooking for vegetarians).
- For a vegan version, use maple syrup instead of honey and oil instead of butter in the pan.
