Crispy Skillet Peanut Butter Banana Wraps

Quick Recipe Version (TL;DR)

• Yield: 2 wraps (2 servings)
• Prep Time: 5 minutes
• Cook Time: 6–8 minutes
• Total Time: 11–13 minutes

Quick Ingredients

• 2 large (8- to 10-inch) soft flour tortillas
• 2 medium ripe but firm bananas, sliced
• 3–4 tablespoons creamy peanut butter
• 2 teaspoons honey or maple syrup (optional)
• 1/2 teaspoon ground cinnamon (optional)
• 2 teaspoons unsalted butter or neutral oil (for the skillet)
• Pinch of flaky salt (optional, for serving)

Do This

• 1. Preheat a nonstick or cast iron skillet over medium-low heat.
• 2. Spread 1.5–2 tablespoons peanut butter over each tortilla, leaving a 1/2-inch border.
• 3. Top each with banana slices in a single layer; drizzle with honey and sprinkle cinnamon if using.
• 4. Fold in the sides, then roll up tightly into a wrap, seam side down.
• 5. Melt 1 teaspoon butter in the skillet; place one wrap seam side down and cook 2–3 minutes per side until golden and lightly crisp. Repeat with second wrap.
• 6. Let rest 1–2 minutes, then slice each wrap in half on the diagonal.
• 7. Serve warm, optionally with a tiny pinch of flaky salt on top to balance the sweetness.

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Why You’ll Love This Recipe

• Fast comfort food: warm, melty, and ready in about 10 minutes.
• Handheld and kid-friendly, yet satisfying enough for adults.
• Uses simple pantry staples you probably already have.
• Easy to customize with chocolate, different nut butters, or extra fruit.

Grocery List

• Produce: Bananas
• Dairy: Unsalted butter (optional; can substitute oil)
• Pantry: Flour tortillas, peanut butter, honey or maple syrup, ground cinnamon, salt, cooking oil (if not using butter)

Full Ingredients

For the Grilled Peanut-Butter Banana Wraps (2 servings)

• 2 large (8- to 10-inch) soft flour tortillas
• 2 medium ripe but still firm bananas, peeled and sliced into 1/4-inch rounds
• 3–4 tablespoons creamy peanut butter (about 1.5–2 tablespoons per wrap)
• 2 teaspoons honey or pure maple syrup (optional, for extra sweetness)
• 1/2 teaspoon ground cinnamon (optional, for warmth and aroma)
• 2 teaspoons unsalted butter or neutral oil (such as canola, sunflower, or light olive oil), divided
• Small pinch flaky sea salt or kosher salt (optional, to finish)

Optional Add-Ins and Toppings

• 1–2 tablespoons mini chocolate chips or finely chopped dark chocolate
• 1 tablespoon chopped toasted nuts (peanuts, pecans, or walnuts)
• 1 teaspoon vanilla Greek yogurt, for dipping

Step-by-Step Instructions

Step 1: Gather and prep your ingredients

Lay out all the ingredients so they are easy to reach. Peel the bananas and slice them into 1/4-inch thick rounds. If your peanut butter is very stiff, give it a stir and, if needed, microwave it in a small bowl for 10–15 seconds to make it more spreadable. Have your tortillas, cinnamon, honey (if using), and butter or oil ready by the stove. This recipe goes quickly once you start cooking, so a bit of prep makes it easier.

Step 2: Warm the tortillas (optional but helpful)

If your tortillas are cold or stiff, quickly warm them so they become flexible and easier to roll without cracking. Place each tortilla directly on a dry skillet over medium heat for about 10–15 seconds per side, just until pliable and slightly warm, then transfer to a plate. You can stack them and cover loosely with a clean kitchen towel to keep warm while you assemble the wraps.

Step 3: Assemble the peanut-butter banana wraps

Lay one tortilla flat on a cutting board or plate. Spread 1.5–2 tablespoons of peanut butter evenly over the surface, leaving about a 1/2-inch border around the edges so the filling does not squeeze out too much when rolling. Arrange half of the banana slices in a single layer over the peanut butter. If using honey or maple syrup, drizzle 1 teaspoon over the bananas. Sprinkle a pinch (about 1/4 teaspoon) of cinnamon over the top, if desired. Repeat with the second tortilla and remaining peanut butter, banana slices, honey, and cinnamon.

Step 4: Fold and roll the wraps tightly

To keep the filling secure, first fold the left and right sides of the tortilla in toward the center by about 1–1.5 inches. Then, starting from the edge closest to you, roll the tortilla away from you, tucking the filling in as you go, just like rolling a burrito. Roll firmly but gently so you do not tear the tortilla. When finished, the seam should be on the bottom. Repeat with the second wrap. Set both wraps aside, seam side down, while you heat the skillet.

Step 5: Grill the wraps in a skillet until lightly crisp

Place a nonstick or cast iron skillet over medium-low heat. Add 1 teaspoon butter or oil and let it melt and coat the pan. Place one wrap seam side down in the skillet. Cook for 2–3 minutes on the first side, pressing lightly with a spatula, until the tortilla is golden brown and lightly crisp. Carefully flip and cook the second side for another 2–3 minutes. Adjust the heat as needed to prevent burning; you want a gentle sizzle and gradual browning so the peanut butter melts and the bananas warm through. Transfer the cooked wrap to a cutting board and repeat with the remaining butter or oil and second wrap.

Step 6: Rest briefly, slice, and serve warm

Let the grilled wraps rest on the cutting board for 1–2 minutes so the filling settles and cools just slightly. This makes them easier and safer to slice. Using a sharp knife, cut each wrap in half on the diagonal to reveal the warm banana and melty peanut butter inside. If you like, finish with a tiny pinch of flaky salt on top to enhance the flavors. Serve immediately while warm and lightly crisp on the outside, with optional yogurt or extra honey on the side for dipping.

Pro Tips

• Keep the heat moderate: Medium-low heat is key. Too hot and the tortilla will burn before the peanut butter melts and the bananas warm through.
• Do not overfill: A generous but not overflowing layer of peanut butter and banana makes rolling easier and prevents leaks in the pan.
• Use ripe but firm bananas: Bananas with a few brown spots taste sweet and caramel-like, but they should still hold their shape when sliced.
• Press gently while cooking: Light pressure from a spatula helps create even contact with the pan for a better golden crust, without squeezing everything out.
• Serve right away: These wraps are best eaten warm, when the tortilla is still crisp and the peanut butter is melty.

Variations

• Chocolate swirl wrap: Spread 1 tablespoon peanut butter and 1 tablespoon chocolate-hazelnut spread on each tortilla instead of all peanut butter. Add bananas and grill as directed.
• Nut-free version: Swap peanut butter for sunflower seed butter or a smooth oat or soy-based spread for a similar creamy texture.
• Crunchy deluxe: Sprinkle 1 tablespoon chopped toasted nuts or granola over the bananas before rolling for added crunch.

Storage & Make-Ahead

These wraps are at their best fresh from the skillet. If you need to plan ahead, you can assemble the wraps (through Step 4) up to 4 hours in advance. Wrap them tightly in plastic wrap and refrigerate. Just before serving, unwrap and grill in the skillet as directed. Because bananas tend to brown and soften, fully cooked wraps are not ideal for long-term storage. If you do have leftovers, let them cool completely, then wrap each piece tightly and refrigerate for up to 1 day. Reheat in a dry skillet over low heat for 3–4 minutes, turning occasionally, until warmed through. The tortilla will soften slightly compared to freshly made, but the flavors will still be delicious.

Nutrition (per serving)

Approximate values per serving (1 wrap): about 420 calories, 16 g fat, 7 g saturated fat, 60 g carbohydrates, 5 g fiber, 22 g sugar, 11 g protein, and 380 mg sodium (values will vary based on tortilla size, peanut butter type, and optional add-ins).