I love single-serving desserts. They’re usually pretty quick and easy, and they give me just enough sweetness to kill the craving without having the leftovers stare me down for the rest of the week. These Peanut Butter Banana Quesadillas are one of my favorite single-serving quick fixes because they’re just so warm, gooey, and delicious. …And I usually have the ingredients on hand! 🥰
And P.S. I’m using the word quesadilla figuratively here. There is no cheese in this dessert “quesadilla.”
What’s in a Peanut Butter Banana Quesadilla?
Well, peanut butter and sliced bananas, obviously, but there’s also a little sprinkle-sprankle of chocolate chips in there that get all melty and delicious as the quesadilla cooks in the skillet! The banana gets a little soft and extra sweet themselves, then it’s all contrasted by the slightly salty peanut butter and crispy tortilla. It’s really quite perfect.
What Else Can I Add?
This quick dessert is quite flexible, as you can imagine. Here are some other things you can add into your “quesadilla” if you have them on hand:
- Shredded coconut
- Butterscotch chips
- Strawberry or raspberry jam
- Mini marshmallows
- Cinnamon
- Honey (in place of the chocolate chips)
- Almond butter (in place of the peanut butter)
- Ground flaxseed
Peanut Butter Banana Quesadillas
Servings 1Ingredients
- 1 8-inch flour tortilla ($0.30)
- 2 Tbsp peanut butter ($0.14)
- 1/2 medium banana, sliced ($0.11)
- 1 Tbsp chocolate chips ($0.10)
Instructions
- Spread the peanut butter over the surface of the tortilla.
- Thinly slice the banana, then lay the slices over one half of the tortilla. Sprinkle the chocolate chips over the same half of the tortilla. Fold the tortilla to close over the banana and chocolate.
- Cook the quesadilla in a skillet over medium-low heat until it's golden brown and crispy on both sides and the chocolate and banana slices are melty inside.
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Nutrition
Don’t forget, you can freeze the leftover banana for later!
How to Make Peanut Butter Banana Quesadillas – Step by Step Photos
You’ll need one 7 or 8-inch flour tortilla for this recipe, ½ a banana (sliced), a couple tablespoons of peanut butter, and about a tablespoon of chocolate chips.
Spread the peanut butter over the surface of the tortilla.
Add the banana slices and chocolate chips over one half of the tortilla, then fold it to close. The peanut butter acts as sort of a glue to hold it together (similar to how cheese holds a regular quesadilla together).
Cook the quesadilla in a skillet over medium heat until it’s golden brown and crispy on both sides and the chocolate and banana are a bit melty on the inside. I don’t add any butter or oil to the skillet when I cook the quesadillas, but you can if you want an extra rich quesadilla.
Slice the quesadilla in half and then enjoy that ooey-gooey goodness while still warm!
Oh man, I bet these would be SOOO good with a smear of marshmallow fluff — like a peanut butter and banana s’more. I’m so gonna have to try that.
These would totally hit the spot! Love PB and banana combo!
I made one for breakfast this morning, and I managed to burn the peanut butter in the process of crisping the tortilla! I had it on medium heat, so I figured the heat was just too high. I tried it again with a 2nd quesadilla, this time on low heat, and still burned the peanut butter- before the tortilla got brown at all! Any idea what my issue could be? I have an electric stove.
If you’re using peanut butter with sugar added, the sugar could be burning – natural peanut butter won’t have that, it’ll just be peanuts, oil, and maybe salt.
Hmm, I’m confused. So your peanut butter was touching the skillet and burning, right? Try only spreading it only to about a half inch of the edge of the tortilla so that it doesn’t spill out onto the skillet and burn. Otherwise, there should only be enough heat on the skillet to slightly warm the contents of the quesadilla. If the tortilla on the outside isn’t even brown yet, the contents inside the tortilla shouldn’t even be close to burning.
I’m using natural peanut butter – Trader Joe’s brand, creamy & salted. It did not spill out of the tortilla into the pan. When I was grilling it, it was browning very slowly. I peeled back the tortilla to see how the insides were doing (if they were cooking/melting), but the peanut butter did not appear gooey at all, but rather gummy and burnt looking. (If you’ve ever seen burnt peanut butter, you know the look I’m describing. :) ) It tasted ok, but I missed the gooeyness I was expecting from the melted peanut butter. Another note: I removed the chocolate chips since I made this for breakfast, and added a sprinkle of cinnamon instead. Could that have done it? Maybe eliminating the chocolate chips took out a lot of the melted gooey moisture?
That is so strange! I guess I’ve never seen peanut butter burn before. Hmmm… was the peanut butter well mixed? I wonder if not having enough oil mixed into the PB could have something to do with it. I bet the oil from the choc chips does help distribute the heat a bit, too. :(
I’m so making this!
By dessert, you obviously meant this morning’s breakfast.
These look amazing! Forget dessert, these are my breakfast tomorrow :)
These look delicious! My breakfast for tomorrow is sorted. :)
So easy! These look fab!
Reminds me very much of my grilled peanutbutter sandwiches. Same concept as a grilled cheese, only with peanut butter. This looks pretty satisfying!
These are my absolute favorite! I always have them for breakfast…orrrr a midnight snack ;)
O.M.G.!!!
these look so amazing! i’ve been rolling up pb and mashed up nanners in a tortilla as a roll-up snack or bfast (usually adding in some walnuts or craisins or something), but i NEVER would have thought of choco chips and then melting the sucker dilla style…this is epic! thanks so much beth!
Easy and simple! So doing this tonight! Thanks Beth! :-)
I like sweet food in the mornings, so I’m probably going to have this for breakfast tomorrow. This would be awesome with Nutella too!
Brilliant! My favorite trifecta of flavors: banana, peanut butter, and chocolate.
Gotta try these!