I love single serving desserts. They keep you from over indulging because there are no leftovers and they can be whipped up on the fly.
I also love quesadillas, with their crispy outside and gooey filling… Mmmm…
So, I combined the two. These peanut butter banana quesadillas are perfect. Not only does the peanut butter get all warm and gooey, but the bananas and chocolate chips get all gooey, too. All of that inside of a crispy whole wheat shell. YES.
I threw the chocolate chips in there because I had some left over from my Funky Monkey Baked Oatmeal, but you could also try things like a drizzle of honey, or a sprinkle of flaked coconut. Oooh, next time Im going to add a sprinkle of cinnamon!
Peanut Butter Banana Quesadillas
- 1 8-inch whole wheat tortilla
- 2 Tbsp natural peanut butter
- 12 medium banana
- 1 Tbsp semi-sweet chocolate chips
- Spread the peanut butter over the surface of the tortilla.
- Slice the banana very thinly and then arrange the slices over half of the tortilla. Sprinkle the chocolate chips over the banana slices and then fold the tortilla in half.
- Cook the quesadilla in a skillet over medium-low heat until golden brown and crispy on both sides.
They go really well with coffee…
Step by Step Photos
This is all you need. Most of these things might already be in your pantry. I thought I was going to need 1/4 cup of peanut butter and 2 tablespoons of chocolate chips, but ended up using only half that amount of each and it was plenty.
Spread the peanut butter over the surface of the tortilla (yes, thats only 2 tablespoons of PB!). I find that natural peanut butter spreads easier and tastes more peanut-y. Slice the banana very thin. This is important or else the quesadilla wont hold together as well and the bananas wont get so gooey. Arrange the slices over half of the tortilla and then sprinkle the chocolate chips on top.
Fold the empty side over the filled side.
Cook the quesadilla in a skillet over medium-low heat until it is golden brown and crispy on both sides. If you are using a non-stick skillet, you probably wont need any non-stick spray. Cooking over medium-low heat gives the insides time to warm up and get gooey before the outside gets overly browned.
I like to use a pizza cutter to slice my quesadilla. If you cut from the outside edge in towards the center (the folded edges), less of the filling will squeeze out in the process.
Yes, yes, yes.