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Peanut Butter & Banana Pockets, 4/15/13

Meg Green

ACH Clinical Dietitian

NLR Fit 2 Live

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3 ripe bananas

3 tbsp creamy peanut butter

1 1/2 tsp honey

1/4 tsp ground cinnamon

4 whole wheat flour tortillas

Non-stick cooking spray

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  1. Peel and slice bananas about 1/4 inch thick.
  2. In a small bowl, stir together peanut butter,honey and cinnamon.
  3. Lay tortillas flat. Spread about 1 tbsp of thepeanut butter mixture on one half of each tortilla.
  4. Coat a large skillet with non-stick cookingspray. Heat over medium-high heat.
  5. Place folded tortillas in the skillet. Cook for1-2 minutes on each side, or until golden brown.

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Chef's Notes:

  • For a richer flavor, stir 2 tbsp of low-fatcream cheese into the peanut butter mixture in step 2. Let cheese come to room temperaturebefore adding.
  • To serve as a dessert, add melted chocolatesauce or sprinkle a few chocolate chips inside the quesadilla while cooking.

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