SB & B “Quesadilla”

May 23, 2010 § 4 Comments

I know I usually don’t post so quickly or so often, especially after the last lonnnng post (that had me working for a couple of hours!). However, I feel like I must share this recipe with you guys! Before I went to bed last night, I was propped up on my pillow reading Eat, Drink & Be Vegan and was inspired by the Peanut Banana Tortilla Turnovers. I have literally been dreaming about this one for breakfast the whole night. I actually got woken up in the early mornin’ of 6:30am by my churnin’ tummy! So I immediately got to work in the kitchen and made this “quesadilla”. The original recipe actually uses peanut butter, but I am lovin’ my sunflower butter right now, so I used that. So now I called this:

SB & B Quesadilla
(Adapted from Eat, Drink, & Be Vegan)

You’ll need, for one:

  • 10-inch tortilla
  • half a banana, sliced
  • 2 tbsp sunflower butter (or any other kinds of nut butter)
  • cinnamon

To assemble:

  1. Place tortilla flat on a surface. Smother one half of it with nut butter of your choice.
  2. Add alot of cinnamon :-). Then place sliced banana on the smothered half.
  3. Fold the other half over so you get a half-moon shape, like your regular quesadilla.
  4. Spray skillet with cooking spray to coat pan, then slide your quesadilla in to cook, about 3 min. Flip to cook other side.
  5. It is done when both sides are slightly golden brown, with speckles of brown spots, and the edges of the tortilla is slightly crispy.
  6. Let it cool a little on a plate. Cut into triangles. Serve with yogurt of your choice. Devour.


I drizzled some protein brownie batter on top, and served with a side of plain, nonfat yogurt mixed with the rest of the brownie batter. Soooooooooooooo delicious! The original recipe actually comes with a recipe for “Molassa-Sauce” for dipping. This makes 4-5 servies, and it simply combines 3/4 cup unsweetened applesauce, 1 tbsp blackstrap molasses, 1/2 tsp cinnamon, and 1/2-1 tsp agave nectar (optional).

I’m already dreaming of other variations I can do for this! Seriously this recipe is so versatile! Next time I’d probably mash the banana a little  so it gets more gooey and soft inside. I may also try using sliced strawberries instead, or sliced pears/apples that have been softened a little in the microwave, or maybe try other nut butters. This would be a lovely dessert too if served with ice cream! 😀

Gonna go read up some more recipes now! Later!


+ Do you like “indulgent” breakfasts? If yes, what are your favorites?

+ Can you think of other variations for this recipe?


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§ 4 Responses to SB & B “Quesadilla”

  • april says:

    Holy cow that looks amazing!

  • […] Yup, after my SB&B Quesadilla this morning, I made yet another quesadilla for lunch today. I was starving after a pretty sweaty […]

  • Oh, my GOD! I could think of SO MUCH for this recipe!

    1) Sprinkle in some chocolate chips and let them melt.
    2) Put in some dried fruit for some more chew factor (though might be a little gross?)
    3) Chop up some nuts for a crunch factor!
    4) Spread PB on one side of the tortilla, jam on the other (or whatever PB combo you can think of… like PB+chocolate)

    That’s all I got, really! I’m not one for indulgent breakfasts… My most “indulgent” one is probably something “rich” and maybe a little greasy (I’m actually not a fan of oil at all in my morning, it makes me feel queasy for the rest of the day) so something like a fry-up, or a big omelette, or pancakes. 🙂


  • Om Sweet Om says:

    […] Tortilla wrap to make this peanut butter banana quesadilla, which was just another variation of my SB&B Quesadilla the other morning. I smeared half of the tortilla wrap with PB2, and then layered mooshed bananas […]

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