By Rose McAvoy
Back-to-school time puts me in the mood to collect some new family friendly food ideas. If you are also looking to jazz up your recipe box I’ve got a good one for you.
We eat this for lunch but it would also make a terrific after school snack. You could even toast a few up for a late night slumber party treat.
Toasted peanut butter and banana tortillas have been a favorite lunch in our house for some time now. It never occurred to me that I should share our technique until we made it for a playdate early in the summer. Our friends thought the toasty on the outside and creamy on the inside stuffed tortillas were a real treat and a nice change from their usual PB&Js.
Encouraged by their enthusiastic response I guessed there are probably others out there in the wide world who would like to swap their ho-hum sandwiches for something a little out of the ordinary.
I was all set to just snap a few pictures and write the recipe but The Little Helping was in need of an activity so I set up a little video shoot just to see what he might do. I didn’t expect to get an entire cooking segment taped but he stuck with it and we recorded the complete process before our tummies started growling loud enough for the microphone to hear.
I hope you enjoy his first cooking segment!
In case you miss the recipe in the video I have included the complete details below.
Toasty Peanut Butter and Banana Tortillas
Mashing peanut butter with very ripe bananas creates a terrific creamy spread that tastes like super sweet peanut butter. The crispy pan toasted tortillas are a treat unto themselves with a texture reminiscent of a baked chip. The spread alone makes a great dip for apple wedges and other snacks.
Prep time: 10 minutes, Cook Time: 10 minutes
Yield: 4 stuffed tortillas
1 large very ripe banana
2 tablespoons of peanut butter
1/2 – 1 teaspoon of cinnamon
4 10 inch whole wheat tortillas
1) In a medium bowl, mash together the banana, peanut butter and cinnamon.
2) Spread 1/4 of the mixture onto half of a tortilla then fold it over so the edges match and it forms a half circle. Repeat with the remaining tortillas and peanut butter mixture. Less is more here, overstuffed tortillas will just ooze all over your pan and be difficult to eat.
3) Heat a large skillet to medium and toast the tortillas two at a time. Keep the temperature on the lower side to avoid burning the tortilla. When the bottoms are golden and toasty flip them and repeat on the other side.
4) Put the toasted tortillas on a plate and repeat the process with the other two tortillas.
5) Cut each half circle into smaller wedges (half or quarters) and serve warm.
Note: For best results use bananas whose peels have more brown than yellow. If your bananas are less ripe you can add a few drops of honey to the mixture.
