Peanut Butter Strawberry Banana Quesadilla

Call it Flashback Friday because we’re bringing back a recipe from 2012, people! That’s right, I originally made this deliciously simple, wonderful breakfast almost 10 years ago and knew it needed a little (okay, a big) makeover.

These peanut butter, strawberry banana quesadilla has the nostalgic flavor of PB&J folded into a warm, perfectly crisp tortilla. If you’ve never made sweet quesadillas before you are seriously in for a treat. The peanut butter gets a little melty and the sweetness of the strawberries and banana slices shines through. The PB gives this quesadilla a boost of protein, making this recipe an amazing breakfast or snack that kids will LOVE.

Here’s a secret: you can sneak in a few chocolate chips in there if you’d like — I won’t tell!

Whip up these sweet quesadillas for you and a friend, share them with your kiddos, and have yourself the best morning ever.

The sweet quesadilla you’ll crave

Let’s talk about quesadillas. I love them. Adore them. Quesadillas are a traditional Mexican dish that usually involves cheese and a savory mixture of vegetables and/or meat. They’re one of my favorite meals to put together last minute because it involves throwing delicious combinations in a tortilla and toasting or frying it until crispy and golden brown. Today we’ve got a sweet take on traditional quesadillas that is truly a gamechanger.

It’s as simple as this: I am obsessed with the peanut butter and banana combo. I usually put the duo on a piece of toast or English muffin, but instead of the usual, I thought I’d make it interesting by making peanut butter and banana quesadillas and adding in seasonal, ripe strawberries for a PB&J twist. My mind was BLOWN AWAY after one bite. In all seriousness, yours probably will be too.

4-ingredient strawberry banana quesadilla

If you’ve never experienced the peanut butter, strawberry, and banana combo, prepare to be amazed. The strawberries almost taste like they were roasted — exploding with flavor and juiciness from the heat. The crunch of the tortilla and the warm, creamy peanut butter makes me wish I could go back to grade school and demand ask nicely for this in my lunchbox. Here’s what you’ll need:

  • Peanut butter: I like to use natural, creamy peanut butter, but crunchy would also be delicious. Use the code ‘AMBITIOUS15’ to get 15% off my favorite brand, Wild Friends!
  • Tortillas: you’ll need 2 tortillas for this quesadilla. Feel free to use whole grain, gluten free, grain free or regular ones.
  • Banana: gotta love delicious banana in every bite.
  • Strawberries: and lastly, you’ll need juicy, ripe strawberries!
  • Optional: I love to add a sprinkle of cinnamon for cozy flavor and some chocolate chips if I’m feeling a little something sweeter.

Customize your quesadilla

Because the ingredients in this strawberry banana quesadilla are so simple, it’s the perfect breakfast or snack for customizing with what you have in your fridge or pantry!

  • Swap the nut butter: I love the peanut butter banana combo, but feel free to use any nut or seed butter that you’d like.
  • Try new fruits: raspberries or blueberries would be delicious paired with the banana during the summer months, and I think a simple apple and peanut butter combo would be great for fall!
  • Go for dessert: add some chocolate chips and mini marshmallows for the ultimate dessert combo that tastes like s’mores! A spread of nutella or even a drizzle of chocolate sauce would be amazing.
  • Serve with sides: enjoy this strawberry quesadilla with honey, maple syrup,  or vanilla greek yogurt. YUM.

How to make this strawberry banana quesadilla

  1. Prep your pan. Heat up a large skillet and remember to spray it with nonstick cooking spray or drizzle it with a neutral flavored oil.
  2. Arrange the tortillas. Spread peanut butter onto each tortilla, then arrange the sliced strawberries and banana on one of them. Sprinkle with cinnamon and chocolate chips if you’d like, and then top with the second tortilla peanut butter side down.
  3. Cook & enjoy! Place the quesadilla on your hot skillet and let it cook for about 2 minutes. Flip and let it cook for 2 minutes more, then cut it into 6 triangles and serve it up!

Tips for making perfect quesadillas every time

  1. Enjoy your quesadillas right away. You’ll want to eat this peanut butter banana quesadilla as soon as you cook it so that the tortillas don’t get soggy.
  2. Use a neutral oil to cook it. I recommend regular nonstick cooking spray, neutral olive oil or coconut oil to make sure the quesadilla gets nice and crispy but doesn’t give the tortillas a savory flavor.
  3. Cook over medium heat. High heat will likely cause them to burn easily, so keep the heat at medium and watch your quesadilla carefully.
  4. Avoid overstuffing your quesadilla. If you are nervous about flipping your quesadilla you can use two spatulas, or simply use 1 tortilla at a time and fold it in half to create a half moon shape instead of one large circle.
  5. Use a square griddle. I love square griddles for pancakes and quesadillas because you can flip them both without running into any edges.
  6. Use the right spatula for flipping. I recommend a fish spatula or a large flexible spatula so that you can easily flip the quesadilla.

More sweet breakfast recipes

Get all of our delicious breakfast recipes here!

I hope you love this wonderful peanut butter, strawberry banana quesadilla! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!

Peanut Butter Strawberry Banana Quesadilla

Delicious strawberry banana quesadilla with creamy peanut butter in every bite. This sweet take on traditional quesadillas is a fun way to get fruits in that tastes like your fav PB&J! Enjoy the perfect breakfast, snack, or even dessert that’s great for kids.

  • Nonstick cooking spray or olive oil
  • 2
    natural creamy peanut butter
  • 2
    whole grain tortillas (or gluten free, grain free, regular)
  • 1
    banana, sliced
  • 4-5
    strawberries, sliced
  • 1/8
    cinnamon, if desired
  • Optional: 1 tablespoon chocolate chips, dairy free if desired
  1. Heat a large skillet over medium heat and spray the pan with nonstick cooking spray or drizzle with olive oil or coconut oil.

  2. Spread 1 tablespoon of the peanut butter evenly over each tortilla. Arrange both the banana and strawberry slices over one tortilla, sprinkle with a pinch of cinnamon and add chocolate chips if using. Top with the remaining tortilla, peanut butter side down. Press gently to help them stick together.

  3. When the skillet is hot, add the quesadilla, flipping once, until golden brown, about 2 minutes per side. Cut into the quesadilla 3 times to make 6 triangles total. Serves 2, 3 slices each.

Serve with honey, maple syrup, vanilla greek yogurt, or chocolate sauce.

Try with different nut or seed butters, or nutella for a sweeter version.

The nutritional information below is based on using a flour tortilla. Using a low carb, whole grain tortilla would lower the calories and carb count. It would also increase the fiber. You can also use a gluten free tortilla to make these quesadillas gluten free.


Servings: 2 servings

Serving size: 3 slices

Calories: 278kcal

Fat: 12.3g

Saturated fat: 3.3g

Carbohydrates: 36.4g

Fiber: 6.8g

Sugar: 11g

Protein: 8.8g

Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats

This post was originally published on June 12, 2012, and republished on August 27, 2021.

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