Peanut Butter Banana Quesadillas

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 I’m going to add a sprinkle of cinnamon!

Peanut Butter Banana Quesadillas

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4.79 from 19 votes

Peanut Butter Banana Quesadillas

A single serving dessert at it's best! Whips up in minutes and has an ooey-gooey sweet center with a crispy exterior.

Total Cost: $0.86 recipe / $0.86 serving

Author: Beth M

Prep Time: 5 mins

Cook Time: 5 mins

Total Time: 10 mins

Servings: 1

Ingredients

• 1 8-inch whole wheat tortilla
• 2 Tbsp natural peanut butter
• 1/2 medium banana
• 1 Tbsp semi-sweet chocolate chips

Instructions

• 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.

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Nutrition

Serving: 1Serving ・ Calories: 452.9kcal ・ Carbohydrates: 48.9g ・ Protein: 14.5g ・ Fat: 25.8g ・ Sodium: 521.8mg ・ Fiber: 9.5g

Nutritional values are estimates only. See our full nutrition disclosure here.

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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, that’s 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 won’t hold together as well and the bananas won’t 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 won’t 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.