Peanut Butter Banana Quesadilla with Cinnamon Sugar

Why You’ll Love This Recipe

• Warm, gooey peanut butter and soft bananas inside a crisp, golden tortilla.
• Ready in about 10 minutes with pantry-friendly ingredients.
• Kid-approved snack that also hits the spot for adults.
• Easy to customize with chocolate, honey, or crunchy peanuts.

Grocery List

• Produce: Bananas (ripe but firm)
• Dairy: Unsalted butter
• Pantry: Flour tortillas, creamy peanut butter, granulated sugar, ground cinnamon, flaky sea salt (optional)

Full Ingredients

For the Quesadilla

• 1 8-inch flour tortilla (about 40–50 g)
• 2 tbsp (32 g) creamy peanut butter
• 1 small banana (about 100 g), ripe but firm, sliced into 1/4-inch coins
• 1 tsp unsalted butter (or 1 tsp neutral oil)

For the Cinnamon-Sugar

• 2 tsp (8 g) granulated sugar
• 1/4 tsp ground cinnamon
• Optional: tiny pinch flaky sea salt for finishing (balances sweetness)

Step-by-Step Instructions

Step 1: Mix the cinnamon-sugar

In a small bowl, combine the granulated sugar and ground cinnamon. Set aside within easy reach. This will be your sprinkle for layering and finishing.

Step 2: Slice the banana

Peel and slice the banana into 1/4-inch coins. Choose a banana that is ripe and sweet but still firm so it doesn’t turn mushy. If the slices look wet, lightly pat them dry with a paper towel to help keep the tortilla crisp.

Step 3: Preheat the skillet

Place a nonstick or cast-iron skillet over medium heat for 2 minutes. If you have an infrared thermometer, aim for a surface temperature of about 350–375°F. Add the butter and let it melt and foam. Swirl to coat the pan.

Step 4: Warm the tortilla and spread the peanut butter

Lay the tortilla in the pan for 15–20 seconds per side just until pliable, then transfer to a cutting board. Spread the peanut butter evenly over half the tortilla, leaving a 1/2-inch border so the filling doesn’t leak.

Step 5: Layer banana and season

Arrange the banana coins in a slightly overlapping layer over the peanut butter. Sprinkle 1 to 1 1/2 teaspoons of the cinnamon-sugar over the bananas and add a tiny pinch of flaky salt if using. Fold the bare half of the tortilla over the filling to create a half-moon. Press lightly to seal.

Step 6: Toast to golden and gooey

Return the folded quesadilla to the skillet. Cook for 2–3 minutes per side, pressing gently with a spatula for even contact, until the tortilla is golden with crisp edges and the peanut butter is melty. Adjust heat as needed so the sugar doesn’t scorch.

Step 7: Rest, slice, and serve

Transfer to a plate and rest for 1 minute to set the filling. Cut into 3–4 wedges. Dust lightly with some of the remaining cinnamon-sugar and serve warm.

Pro Tips

• For super spreadable peanut butter, warm it in the microwave for 10–15 seconds before spreading.
• Natural peanut butter works great—stir thoroughly. If very thick, loosen with 1/2 tsp neutral oil.
• For maximum crisp, don’t overload the filling and keep the heat medium; high heat can burn the cinnamon-sugar.
• Batch cooking: Wipe the pan between quesadillas to clear any caramelized sugar so the next one won’t scorch.
• Panini-press option: Preheat to about 375°F. Cook the folded quesadilla for 2–3 minutes closed, until golden and melty.

Variations

• Chocolate-Peanut: Add 1 tbsp mini chocolate chips or drizzle 1 tsp melted dark chocolate over the bananas before folding.
• Honey-Crunch: Drizzle 1 tsp honey inside and add 1 tbsp chopped roasted peanuts for texture.
• Almond-Cardamom: Swap almond butter for peanut butter and add a pinch (1/8 tsp) ground cardamom with the cinnamon-sugar.

Storage & Make-Ahead

Best enjoyed fresh while the tortilla is crisp and the peanut butter is gooey. If you have leftovers, cool completely, then refrigerate in an airtight container for up to 1 day. Reheat in a skillet over medium heat 1–2 minutes per side or in a toaster oven at 350°F for 6–8 minutes until warmed through and re-crisped. Avoid the microwave (it softens the tortilla). Mix the cinnamon-sugar up to a week ahead and store sealed. Slice bananas right before cooking; if pre-slicing is necessary, toss very lightly with a few drops of lemon juice and pat dry (flavor will be slightly tangier).

Nutrition (per serving)

Approx. 480 calories; 24 g fat; 60 g carbohydrates; 13 g protein; 5 g fiber; 340 mg sodium. Nutrition will vary based on brands and tortilla size.