Banana Nut Muffins

This banana nut muffins recipe is outstanding: moist, nutty and perfectly sweet! It will become a family favorite. Here’s an…

A Couple Cooks – Recipes worth repeating.

This banana nut muffins recipe is outstanding: moist, nutty and perfectly sweet! It will become a family favorite.

Banana nut muffins

Here’s an unexpected family favorite muffin: this Banana Nut Muffins recipe! They’re sweet and exceedingly moist, with an irresistibly nutty flavor from toasted walnuts in the batter and sprinkled on top. Add a little crunchy sugar to those muffin tops, and the sweet- salty-nutty flavor combination is out of this world. Our family went wild for these, and I dare say we love these even more than Banana Chocolate Chip Muffins…if that’s possible. Here are the tricks to this tasty muffin!

Ingredients in banana nut muffins

These banana nut muffins are moist and fluffy, with the best nutty flavor that’s infused into the entire muffin. But there’s no tricks here: they’ve got basic ingredients and follow the traditional muffin method. The only added bonus: toasted nuts. Here are the ingredients you’ll need:

  • All-purpose flour
  • Cinnamon and ginger: these spices make for just the right cozy, nuanced flavor
  • Baking powder, baking soda and salt
  • Bananas
  • Egg
  • Granulated sugar
  • Vegetable oil: using oil instead of butter makes extremely moist muffins
  • Vanilla extract
  • Walnuts: you’ll toast the nuts to bring out the flavor: see below! You can also use pecans if you like.
  • Turbinado sugar: this chunky sugar makes a lovely glittery topping
Banana nut muffins recipe

Toasting the nuts brings out the flavor

The key to this banana nut muffins recipe? Toasting the walnuts. Don’t be tempted to skip this step! Toasting nuts is like adding salt to savory food: it intensifies the nutty flavor. It takes just 5 minutes to toast walnuts on the stovetop. Here are the basic steps:

  • Place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and slightly darker brown, about 4 to 5 minutes.
  • Stay at the stove because the nuts can easily burn! Remove immediately from the heat and transfer to a plate to stop the cooking.
Banana nut muffin

More tips for banana nut muffins

Aside from toasting the nuts, there are a few basic tips for banana nut muffins that are important to keep in mind. Here’s what to know:

  • Very ripe bananas are key. The riper and browner the better! Very ripe bananas make an intensely moist texture and sweet flavor: and there’s no faking it with a plain old ripe banana.
  • Resist the urge to overmix. Overmixing muffin batter causes holes in the crumb and a denser texture. Mix just until the streaks of flour disappear.
  • Baking at 400 degrees makes a taller muffin. Our favorite temperature for baking muffins is 400 degrees Fahrenheit (versus 350F, which you see more often). It makes a taller and fluffier muffin.

Variations and mix-ins

Of course, you can add even more mix-ins to this banana nut muffins recipe to customize it. It would be great with one of the following:

  • Use pecans or macadamia nuts instead of walnuts
  • Chocolate chips: add ½ cup bittersweet or semisweet chips
  • White chocolate chips
  • Butterscotch chips: butterscotch would go well with the nutty flavor
Banana nut muffins

Storage info

What’s the best way to store these banana nut muffins? Here are the best practices for muffin storage:

  • Room temperature up to 4 days: Store at room temperature in a sealed container. You can place a paper towel inside to absorb extra moisture and keep the tops crunchier.
  • Refrigerated 1 week or more: These muffins store well in the refrigerator. (We kept ours almost 2 weeks and they still tasted great.)
  • 3 months: Freeze in a sealable container and store up to 3 months.

More banana muffin recipes

There are lots of ways to make a banana muffin! Here are some of our top muffin recipes:

This banana nut muffins recipe is…

Vegetarian.

Print
Banana nut muffins

Banana Nut Muffins


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 12

Description

This banana nut muffins recipe is outstanding: moist, nutty and perfectly sweet! It will become a family favorite.


Ingredients

  • ¾ cup chopped walnuts (or substitute pecans)
  • 1 ½ cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 ½ cups mashed banana (about 3 large or 4 medium)
  • 1 egg
  • 2/3 cup granulated sugar
  • ⅓ cup vegetable oil
  • 1 teaspoon vanilla extract
  • Turbinado sugar, for topping

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit. Add 12 muffin cups to a muffin tin.
  2. Toast the walnuts: Chop the nuts. Place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and slightly darker brown, about 4 to 5 minutes. Stay at the stove because the nuts can easily burn! Remove immediately from the heat and transfer to a plate to stop the cooking.
  3. In a medium bowl, whisk the all-purpose flour, cinnamon, ginger, baking powder, baking soda, and kosher salt.
  4. In another medium bowl, mash the banana. Whisk in the egg, granulated sugar, vegetable oil, and vanilla.
  5. Mix the wet ingredients into the dry ingredients using a spatula, and stir until a smooth batter forms. Avoid the urge to overmix. Gently fold in ½ cup of the walnuts. Divide the batter evenly into the muffin cups. Sprinkle the tops with the reserved ¼ cup walnuts (split between all) and sprinkle with turbinado sugar.
  6. Bake the muffins for 15 minutes, until puffed and golden on top. Cool for 5 minutes in the pan, then transfer to a rack to cool fully, about 1 hour. Store up to 4 days in a sealed container at room temperature, refrigerated up to 1 week or more (allow to come to room temperature before serving), or frozen up to 3 months.
  • Category: Muffin
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Banana nut muffins, banana nut muffin, banana nut muffin recipe, banana nut muffins recipe

A Couple Cooks - Recipes worth repeating.

Big Banana Oatmeal Chocolate Chip Cookies

Big Banana Oatmeal Chocolate Chip Cookies

When I have a bunch of ripe bananas, I’m usually going to turn them into banana bread or some kind of banana cake. Now I don’t know about you, but there are times when I only have one ripe banana ready for baking. And one banana isn’t …

The post Big Banana Oatmeal Chocolate Chip Cookies appeared first on Baking Bites.

Big Banana Oatmeal Chocolate Chip Cookies

When I have a bunch of ripe bananas, I’m usually going to turn them into banana bread or some kind of banana cake. Now I don’t know about you, but there are times when I only have one ripe banana ready for baking. And one banana isn’t usually enough for one of those recipes, so I turn from cakes to cookies and bake up a batch of Big Banana Oatmeal Chocolate Chip Cookies instead.

These Big Banana Oatmeal Chocolate Chip Cookies only need one banana to infuse them with some of the same delicious flavors that you find in banana bread. The cookie dough comes together quickly and easily for a snack that anyone who enjoys the combination of bananas and chocolate will love. I make the cookies quite large because I think that bigger cookies offer the best combination of flavors and textures with this recipe.

As is the case with many recipes that use quite a bit of banana, these are a bit lower in fat than some other cookie recipes, so they’re not a bad option if you’re looking for a slightly lighter snack option. That being said, the bananas in these cookies do not replace the fat in the dough. Butter is still needed both to give the cookies a wonderfully buttery flavor, but also to help give the cookies a crisp outer edge.

I always finish these cookies off with a sprinkle of coarse salt before popping them into the oven. While there is some salt in the cookie dough, I find that having a few flakes on top really sets off the flavor of the banana in the finished cookies. Adding the salt is completely optional and, while I do highly recommend it, you can certainly skip it if you’re not a fan of salty-sweet desserts.

The cookies are crisp on the edges and chewy in the center when the come out of the oven. After storage, they lose a little of that crispiness, becoming softer and chewier. The mashed banana in the cookies is what causes them to soften as time goes by, but it also means that the cookies remain fresh tasting longer. Store them in an airtight container if you plan to eat them with a couple of days, or stack them with parchment paper and freeze them for longer storage. They make great ice cream sandwich cookies, as well.

Big Banana Oatmeal Chocolate Chip Cookies
1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp salt
1/2 cup butter, room temperature
1 cup sugar
1/2 cup brown sugar
2 large eggs
1 tsp vanilla extract
1/2 cup mashed banana (1 medium)
2 cups oatmeal (pref. quick cooking)
1 1/2 cups dark chocolate chips
coarse salt, for topping (optional)

Preheat oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda and salt. Set aside.
In a large bowl, cream together butter and sugars until light and fluffy. Beat in eggs, one at a time, followed by vanilla extract and mashed banana. Stir in flour mixture and oatmeal, then mix in the chocolate chips until well-distributed in the dough.
Shape dough into large 2 inch balls (approx 1/4 cup) and place on baking sheet, leaving about 3 inches between cookies to allow for spread.
Bake for 15-17 minutes, until cookies are golden brown around the edges and set in the center.-
Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Makes about 24 big cookies.

The post Big Banana Oatmeal Chocolate Chip Cookies appeared first on Baking Bites.

Zucchini Banana Blueberry Muffins

I made Lemon Zucchini Bread, Zucchini Cookies, and Zucchini Fritters and still had extra zucchini to use up. Tis’ the season! I am not complaining because the extra zucchini led to Zucchini Banana Blueberry Muffins for breakfast…and they ar…

I made Lemon Zucchini Bread, Zucchini Cookies, and Zucchini Fritters and still had extra zucchini to use up. Tis’ the season! I am not complaining because the extra zucchini led to Zucchini Banana Blueberry Muffins for breakfast…and they are GOOD. Really good! The whole wheat muffins are made with mashed banana, shredded zucchini, and blueberries. That’s…

How to Freeze Bananas So They Don’t Totally & Completely Rot

It’s a tale as old as time: you buy a bunch of bananas at the grocery store with every intention to eat them with breakfast or lunch daily for the next five days, but they inevitably go bad before you get the chance. Banana bread is a great way to use …

It’s a tale as old as time: you buy a bunch of bananas at the grocery store with every intention to eat them with breakfast or lunch daily for the next five days, but they inevitably go bad before you get the chance. Banana bread is a great way to use up overripe bananas (as we all know from our quarantine days), but sometimes you can’t find the time to bake a loaf before they turn rotten. Like avocados, it’s tricky to track the ripeness of bananas, which leads to food waste. Enter: freezing bananas. Here’s the thing: freezing and thawing bananas leads to somewhat mushy fruit, so you won’t want to eat them as-is, which means they’re perfect for baking and blending. With this brilliant kitchen tip, you’ll never waste a bunch of bananas and will you’ll them on deck when a banana bread craving strikes. (Sounds like a win-win to us!)

How to Freeze Whole Bananas

Technically, you can freeze unpeeled bananas, but we don’t recommend it; they’ll stick together more than their peeled counterparts. To freeze whole bananas, peel them completely, line them on a parchment paper-lined baking sheet, and put them in the freezer for at least 1-2 hours. Once frozen, transfer the bananas to an airtight, freezer-safe plastic bag or container, and place them back in the freezer.

Read More >>

Banana Pudding

This mouth-watering, easy-to-make banana pudding has it all: honey-like fruit, velvety vanilla pudding, and the satisfying crunch of buttery wafers! And at under five dollars for four delicious servings, this is one dessert recipe you’ll reach for over and over again.

The post Banana Pudding appeared first on Budget Bytes.

Have you ever had your mouth water just looking at a dessert? Cause that’s what’s going to happen when you make this crazy-easy banana pudding. It has it all the things you could possibly want at the end of a meal: honey-like fruit, velvety vanilla pudding, and the satisfying crunch of buttery wafers. It’s a classic for a reason!

Side shot of banana pudding in a glass with a second glass in the background.

What is banana pudding?

Banana pudding is a Southern American dessert with layers of creamy vanilla pudding, fresh banana slices, and crunchy cookies. Sometimes it’s finished with a little whipped cream on top. It originated in the late 1800s when bananas went from exotic to everyday (like the internet did in the 90s. Do you remember dial-up? Kids these days don’t know the struggle. 😂)

How do you layer banana pudding?

There is a method to the madness when you’re layering banana pudding. Whether making a large bowl or individual servings, the foundation should always be cookies. That first layer of vanilla wafers will soak up that creamy vanilla pudding and transform into a cake-like consistency. Your second layer should be thin slices of ripe banana, so when you spoon the vanilla pudding over everything, it sinks into all the nooks and crannies. Then repeat. Holy cow. Don’t you want some RIGHT NOW?!?!

Can I make it in advance?

You can make the banana pudding a day ahead, but you should do what you can to prevent your bananas from browning cause ain’t nobody got time for that. It’s as simple as making an acid water bath for your banana slices. You can use one cup of water and then add a tablespoon of any acidic juice. Lemon, orange, lime, and pineapple work just fine. In a pinch, you can even use vinegar. Dip your slices for about 10 seconds in the bath, dry them on a paper towel, and then layer away!

Overhead shot of banana pudding in three glasses with wafers scattered on the counter.

How long does banana pudding last?

Banana pudding doesn’t have a long shelf life. Not that it needs it, as it quickly disappears whenever you make it. TRUST. If you treat the bananas to a citrusy bath, your pudding should keep for two to three days before the bananas start to brown and the cookies start to get mushy.


What if there aren’t ripe bananas at the store?

You can ripen green bananas by wrapping the bunch in aluminum foil. Then place them in a paper bag with other ripe fruit, like apples or avocadoes. Put the bag in a warm, sunny spot for about 12 to 24 hours. When the skin has yellowed, remove the foil and separate the bananas. Next, place them on a baking sheet in a 300ºF oven for about ten minutes. Their skin will start to brown, but any remaining starches will transform into sugar.

Side shot of three glasses of banana pudding.
Side shot of three glasses of banana pudding.

Banana Pudding

This easy-to-make banana pudding has all the things you want in a dessert: honey-like fruit, velvety vanilla pudding, and the crunch of buttery wafers.
Course Dessert
Cuisine American
Total Cost $4.91 recipe/ $1.23 serving
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 1 1/2 cups each
Calories 761kcal
Author Monti – Budget Bytes

Ingredients

Instructions

  • Slice bananas in about 1/3 inch thick rounds. Place four glasses that hold about 2 cups each on your work surface.
  • Add about four vanilla wafers to each glass. If necessary, snap them in half to create an even layer. Top with 4 or 5 slices of banana.
  • Spoon about 1/4 cup of pudding over the bananas. Repeat the layering process a second and a third time. Serve!

Notes

*6 ounces of vanilla wafers is about half of an 11 ounce box.
*You can use homemade or store-bought instant pudding.

Nutrition

Serving: 1.5cups | Calories: 761kcal | Carbohydrates: 113g | Protein: 12g | Fat: 31g | Sodium: 434mg | Fiber: 3g
Overhead shot of three glasses of banana pudding with wafers on the counter and in a bowl.

How to Make Banana Pudding – Step by Step Photos

Side view of wafers and bananas in a glass.

Place four glasses that hold about 2 cups each on your work surface. Add four vanilla wafers to each glass. If necessary, snap them in half to create an even layer. Top with a 4 or 5 slices of banana.

Side view of banana pudding layered in a glass.

Spoon about 1/4 cup of pudding over the bananas. Repeat the layering process a second and a third time. Serve your banans pudding as is, or top with homemade whipped cream.

Overhead shot of three glasses filled with banana pudding with vanilla wafers next tot hem.

More Budget-Friendly Easy-To-Make Desserts

The post Banana Pudding appeared first on Budget Bytes.

Cinnamon Banana Cream Pie

Cinnamon-Kissed Banana Cream Pie

Banana cream pie is a favorite of mine and, while I don’t make it as often as I bake banana bread, that is where ripe bananas in my kitchen frequently end up. A basic banana cream pie has a vanilla custard filling and lots of sliced bananas, then it is topped with …

The post Cinnamon Banana Cream Pie appeared first on Baking Bites.

Cinnamon-Kissed Banana Cream Pie

Banana cream pie is a favorite of mine and, while I don’t make it as often as I bake banana bread, that is where ripe bananas in my kitchen frequently end up. A basic banana cream pie has a vanilla custard filling and lots of sliced bananas, then it is topped with a layer of vanilla whipped cream. It’s an easy and delicious combination. This Cinnamon Banana Cream Pie puts a slight twist on the classic by adding a dose of cinnamon! It may sound simple, but cinnamon is such a natural tie in for the sweetness of bananas that it makes a bit impact in the finished pie, giving it a twist that is both fresh and very familiar.

This recipe adds cinnamon to the vanilla pudding and is topped with a bit of freshly ground cinnamon just before serving. Instead of using ground cinnamon in the pudding, which would give it a deeper color (and make it look less like a classic banana cream pie), I used several cinnamon sticks to infuse cinnamon flavor into the milk for the pudding. This takes a bit longer, but the resulting pie looks nicer – and you won’t have a layer of cinnamon forming on the top or bottom of your custard.

You’ll need 2-3 cinnamon sticks (at least 2-inches in length, each) for the infusion. Like all spices, it is better if your cinnamon sticks are on the fresher side and have been purchased within the last year or so. Add them to the milk and bring it to a simmer. Allow the milk to cool back down, then add in the sugar and carry on with the recipe, straining out the pieces of cinnamon as directed.

The flavor of the cinnamon sticks works beautifully with the banana. It doesn’t overwhelm the pie, but simply gives it a new depth of flavor through the warm cinnamon. Rub a cinnamon stick over a microplane or cinnamon grater to produce the freshly ground cinnamon that tops the pie, which also amps up the cinnamon flavor. If you like banana bread, you’re going to love this version of banana cream pie.

I used a homemade crust that is made from vanilla wafers in this pie recipe. I have a slight preference for homemade crusts in banana cream pies because store-bought crusts can’t always stand up to the weight of the filling, crumbling when you try to slice them. If you don’t mind the possibility of some less-than-perfect slices (I promise it will still taste delicious), than a storebought crust will get the job done. But a homemade crust will be a bit thicker and sturdier in this recipe, so give it a try if you have a few extra minutes to spend.

Be sure to refrigerate this pie for at least 6 hours – or overnight – before serving. The custard is easiest to slice when it is completely chilled. The pie will keep in the fridge for at least 2-3 days after preparation.

Cinnamon Banana Cream Pie
1 9-inch vanilla wafer crumb crust, baked and cooled
2 large, ripe bananas
3 cinnamon sticks (2-3 inches)
1/2 cup sugar
2 1/2 cups milk, divided (pref. whole)
2 large eggs
1/4 cup cornstarch
1/4 tsp salt
1 tsp vanilla extract

2 cups heavy cream
1/2 cup confectioners’ sugar
2 tsp vanilla extract
freshly ground cinnamon

Slice each banana into 1/4-inch thick slices and arrange on the bottom of the prepared pie crust. You should have enough banana slices for 2-3 layers of fruit.
In a medium saucepan, combine sugar, vanilla and 2 cups of milk. Slowly bring to a simmer, stirring occasionally to dissolve the sugar. Allow milk to cool down and steep for about 30 minutes, then bring it back to a simmer.
In a medium bowl, whisk together remaining 1/2 cup milk, eggs, cornstarch, salt and vanilla extract until smooth. When the cinnamon milk comes back to a simmer, slowly temper the egg mixture by stream about 1 cup of the hot milk into the the medium bowl while whisking continuously. Pour everything back into the saucepan and cook for 3-5 minutes, whisking constantly, until the custard thickens and begins to bubble.
Remove custard from heat and pour over the banana slices in the pie crust, straining out the cinnamon sticks and and lumps in the custard. Tap the pie plate gently on the counter to remove any air bubbles. Cover the top of the custard with a piece of plastic wrap to prevent skin from forming, then chill for about 3 hours, or overnight, until completely set.

In a large bowl, beat heavy cream to soft peaks. Whip in confectioners’ sugar and vanilla extract. Mix until vanilla is well-incorporated and cream comes to stiff peaks. Spread whipped cream over set pie cream filling. Sprinkle evenly with freshly ground cinnamon. Refrigerate until ready to serve.

Makes 1 pie; serves 8-10

The post Cinnamon Banana Cream Pie appeared first on Baking Bites.

Peanut Butter Banana Smoothie

Peanut Butter Banana Smoothies are slightly sweet, super creamy, deliciously filling, and make a fast and easy snack or breakfast!

The post Peanut Butter Banana Smoothie appeared first on Budget Bytes.

Peanut butter banana smoothies have been a favorite snack (or dessert) of mine since I was a teenager. I usually always have the ingredients on have on hand, they’re ultra-creamy, just sweet enough to kill my sweet tooth, and filling enough to stand in for breakfast. Plus, they’re INEXPENSIVE. There are a lot of ways you can modify this simple banana smoothie if you want to make it your own, so if you haven’t tried this one yet, definitely put it on your list!

Peanut butter banana smoothie in a glass with a yellow striped straw.

Use any Nut Butter

I love the classic peanut butter-banana combo, but if you don’t like peanut butter or can’t have it for other reasons, feel free to substitute it with any type of nut or seed butter. Almond butter or Sun Butter would be awesome, and it would also be fun to experiment with flavored nut butters. The nut butter makes this smoothie extra rich and delicious, so don’t skip this ingredient!

Use Frozen Bananas for the Best Texture

The key to getting this ultra-creamy milkshake-like consistency is to use frozen bananas. Not only will frozen bananas make the smoothie extra thick and creamy, but they also keep it cold without having to add ice, which would water down the smoothie. So anytime I have bananas that are on their last leg, I make sure to peel, slice, and freeze them to use in smoothies and other desserts later.

Use Any Type of Milk

This smoothie recipe is incredibly flexible. You can use any type of dairy or non-dairy milk for this smoothie, keeping in mind that the creamier the milk, the creamier the smoothie will be. I like whole milk the best, but I think coconut would also pair nicely with these flavors!

What Else Can I Add?

As mentioned above, there are a lot of different things you can add to this smoothie to take it in a different direction. Try adding some of these ingredients to your banana smoothie:

  • Quick oats (about ¼ cup)
  • Coconut
  • Cinnamon
  • Ground flaxseed
  • Cocoa powder
  • Instant coffee
  • Chia seeds
  • Spinach
Overhead view of a peanut butter banana smoothie in a glass with cinnamon.
Side view of a glass full of peanut butter banana smoothie with a yellow striped straw.

Peanut Butter Banana Smoothie

Peanut Butter Banana Smoothies are slightly sweet, super creamy, deliciously filling, and make a fast and easy snack or breakfast!
Course Breakfast, Dessert, Snack
Cuisine American
Total Cost $0.71 each
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 (approx. 12 oz.)
Calories 461kcal
Author Beth – Budget Bytes

Equipment

Ingredients

  • 1 frozen banana, sliced $0.22
  • 2 Tbsp peanut butter $0.14
  • 1 tsp brown sugar $0.02
  • 1/4 tsp vanilla extract $0.13
  • 1 cup milk $0.20

Instructions

  • Add the sliced banana, peanut butter, brown sugar, vanilla extract, and milk to a blender.
  • Blend the ingredients until smooth. If the smoothie is too thick, add more milk. If the smoothie is too thin, add more frozen banana. Taste and adjust the sweetness to your liking.

Nutrition

Serving: 1smoothie | Calories: 461kcal | Carbohydrates: 49g | Protein: 16g | Fat: 25g | Sodium: 232mg | Fiber: 5g

How to Make a Peanut Butter Banana Smoothie – Step by Step Photos

Smoothie ingredients in a blender cup.

Add one sliced frozen banana to a blender along with 2 Tbsp peanut butter, 1 tsp brown sugar, and ¼ tsp vanilla extract.

Milk being poured into the blender cup.

Add one cup of milk. I use whole milk, but you can use the milk of your choice.

Blended smoothie in the blender cup, from above.

Blend the ingredients until smooth. If the smoothie is too thick, you can add more milk. If it’s too liquidy for your taste, you can add more frozen sliced banana.

Side view of a glass full of peanut butter banana smoothie with a yellow striped straw.

Try These Other Smoothie Recipes:

The post Peanut Butter Banana Smoothie appeared first on Budget Bytes.

Blueberry Banana Bread

You guys, I am obsessed with baking and eating banana bread. I blame it on the brown bananas. I feel obligated to turn ugly brown bananas into beautiful loaves of banana bread. Classic, chocolate, chocolate chip, banana nut, peanut butter…and man…

You guys, I am obsessed with baking and eating banana bread. I blame it on the brown bananas. I feel obligated to turn ugly brown bananas into beautiful loaves of banana bread. Classic, chocolate, chocolate chip, banana nut, peanut butter…and many more. I have an obsession:) My favorite banana bread to bake in the summertime…

Peanut Butter Banana Quesadillas

Peanut butter banana quesadillas are a quick and easy single-serving dessert that you can make in minutes with pantry staples!

The post Peanut Butter Banana Quesadillas appeared first on Budget Bytes.

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.”

Originally posted 5/27/2103, updated 7/7/2022.

A hand holding a stack of peanut butter banana quesadillas.

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 lined up on a cutting board.

A hand holding a stack of peanut butter banana quesadillas.

Peanut Butter Banana Quesadillas

Peanut butter banana quesadillas are a quick and easy single-serving dessert that you can make in minutes with pantry staples!
Course Dessert
Cuisine American
Total Cost $0.65 each
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1
Calories 372kcal
Author Beth - Budget Bytes

Ingredients

  • 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.

Nutrition

Serving: 1Serving | Calories: 372kcal | Carbohydrates: 40g | Protein: 10g | Fat: 21g | Sodium: 361mg | Fiber: 4g

Don’t forget, you can freeze the leftover banana for later!

How to Make Peanut Butter Banana Quesadillas – Step by Step Photos

Tortilla surrounded by bananas, peanut butter, and chocolate chips.

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. 

Peanut butter being spread over a tortilla.

Spread the peanut butter over the surface of the tortilla.

Banana slices and chocolate chips added to 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).

Quesadilla in a skillet.

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.

Quesadilla on a cutting board sliced in half.

Slice the quesadilla in half and then enjoy that ooey-gooey goodness while still warm!

side view of stacked peanut butter banana quesadillas.

Love Peanut Butter and Banana Together? Try These Recipes:

The post Peanut Butter Banana Quesadillas appeared first on Budget Bytes.