Peanut Butter and Banana Pockets

Cooking Matters
1 folded pocket
Kids will love helping to make and eat these delicious pockets! Enjoy as a snack, in a lunch or as a healthy dessert!

Print Recipe View Nutrition Facts


1. Peel and slice bananas about ¼-inch thick.
2. In a small bowl, stir together peanut butter, honey, and cinnamon.
3. Lay tortillas flat. Spread about 1 Tablespoon of the peanut butter mixture on one half of each tortilla.

4. Divide banana slices evenly among tortillas. Arrange in a single layer over peanut butter mixture. Fold each tortilla in half.
5. Coat a large skillet with non-stick cooking spray. Heat over medium-high heat.
6. Place folded tortillas in the skillet. Cook for 1–2 minutes on each side, or until golden brown.


If peanuts are a problem, try with almond butter or soy nut butter!


3 ripe bananas

3 Tablespoons creamy peanut butter

1½ teaspoons honey

¼ teaspoon ground cinnamon

4 (8-inch) whole wheat flour tortillas

Non-stick cooking spray


Large skillet, measuring spoons, rubber spatula, sharp knife, small bowl

More About Banana

How to Select

Choose bananas with slight green on stem and tip. They should be firm, without bruises.

How to Store

Store unripe bananas at room temperature. Store ripe bananas in refridgerator for up to two weeks; skin may turn black.

How to Prepare

After peeling, bite right in or cut into slices and use as a topping for oatmeal, cereal or in a fruit salad!