Peanut Butter and Banana Pockets

Peanut Butter and Banana Pockets

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Chef & Child Ingredient of the Month, January 2014


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


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.


Chef & Child, Dessert, Vegetarian

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Association of Nutrition & Foodservice Professionals