Peanut Butter and Banana Pockets
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Chef & Child Ingredient of the Month, January 2014
Ingredients
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
Instructions
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 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 in half.
5. Coat a large skillet with non-stick cooking spray. Heat over medium-high heat.
6. Place folded tortillas in skillet. Cook for 1-2 minutes on each side or until golden brown.
Tags
Chef & Child, Dessert, Vegetarian
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