Peanut Butter Banana Pockets

I recently began teaching culinary and nutrition classes through a local community organization. It’s a great way to use my educational background to work positively within the community. We made these peanut butter banana pockets during our first class and they turned out delicious. They are essentially a “no-recipe recipe” since the “measurements” can be adjusted if desired. I love that these banana pockets incorporate a whole grain, fat & protein, and fruit all in one package.

Peanut Butter Banana Pockets
Serves 1
1 whole-wheat tortilla
2 TBSP peanut butter
1/4 tsp cinnamon
1 tsp brown sugar (or honey)
1 banana, peeled and thinly sliced

1. Spread peanut butter over half of the tortilla.
2. Dust cinnamon and brown sugar over the peanut butter ( or honey if using).
3. Scatter banana evenly across the entire tortilla.
4. Fold tortilla in half beginning with the side that has the peanut butter mixture.
5. Heat saute pan or non-stick skillet over medium heat and spray with non-stick cooking spray.
6. Once heated, place tortilla in pan and cook for 2-3 minutes over medium to medium low heat until tortilla is golden brown.
7. Flip tortilla with a spatula and cook on second side for additional 2-3 minutes until golden brown.
8. Remove tortilla from heat and rest on paper towel for 1 minute to absorb an excess moisture.
9. Slice tortilla in half, serve, and enjoy.

Note: Peanut butter in this recipe can easily be substituted with other butters such as sunflower butter, almond butter, pumpkin butter, or Nutella.