Banana Tortillas (3 Ingredients)

These 3-ingredient banana tortillas are sweet, flexible tortillas perfect to serve a sweet dessert or breakfast.

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My kids love desserts and they adore bananas so I created a simple dough to make sweet tortillas. It’s a bit like vegan crepes, that you can fill with sweet spread like jam, nut butter or fruits. But, what we love the most is to pop them in a sandwich press so the filling cooks, the chocolate chips melt, and the tortillas crisp – like in a sweet version of the birria tacos!

This recipe took a little of effort to make perfect but I love to combine flour and bananas so I persisted until it reached the same level of perfection I got in my Banana Bagels, Banana Monkey Bread, and Banana Donut Holes.

I’ve included below all my tips to make sure you too can get this delicious recipe, without any of the guesswork! Just follow the recipe, and you’ll enjoy perfect banana tortillas.

How To Make Banana Tortillas

Scroll to the recipe card below to read how to make it and get all the details. You can see below pictures of the important steps of the recipe.

Crucial Tips for Success

1. Measure the bananas with precision – Pack the banana in the cup and discard the excess or freeze it for another recipe or a smoothie.
2. Don’t use another flour – It only works with all-purpose flour.
3. Adjust the dough if needed. Add a bit of water if it’s too dry and difficult to bring together into a ball. Add a bit more flour if the dough is too sticky.
4. Use light flavor oil that doesn’t alter the taste of the tortillas, like avocado oil.
5. Don’t swap or remove the oil – The tortillas won’t be flexible without oil.
6. Knead the dough until it forms a ball and rub some oil around the dough ball. Also oil each portion of dough you cut before rolling into tortillas. This prevents the tortillas from sticking to the pan.
7. Serve as a taco – Spread some peanut butter or almond butter, jam, add some banana slices and chocolate chips, then fold in half to form a moon shape and pop the taco in a sandwich press to melt the chocolate. The tortillas are going to crisp on the edges and sides.

More Baked Recipes with Bananas

Banana Bagels

3-Ingredient Banana Bread

Banana Scones

Banana Protein Cookies

Banana Tortillas

These 3-ingredient banana tortillas are sweet, flexible tortillas perfect to serve a sweet dessert or breakfast.

5 from 4 votes

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Prep Time: 5 minutes mins

Cook Time: 10 minutes mins

Total Time: 15 minutes mins

Course: Breakfast, Dessert, Snack

Cuisine: American, Mexican

Servings: 8 tortillas

Calories: 153.6 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 2 cups All-Purpose Flour - (note 1)
• ▢ 1 cup Bananas
• ▢ 1 ½ tablespoon Avocado Oil - (note 2)

To work the dough

• ▢ 2-3 teaspoons Avocado Oil

Filling ideas

• ▢ 1 tablespoon Peanut Butter
• ▢ 2 tablespoons Dairy-Free Dark Chocolate Chips
• ▢ ½ Banana - ,sliced

Instructions

• In a mixing bowl, mash the bananas. Pack them in a measuring cup, sweep off the excess, and bring back the cup of mashed banana to the bowl.
• Stir in oil and flour using a rubber spatula, then knead with lightly oiled hands until it forms a shiny, smooth dough ball. If the dough is too dry, add a bit of water to bring the ingredients together. If it is too wet, sprinkle more flour.
• Rub more oil outside the dough and divide evenly into eight portions.
• Rub some oil around each ball and roll them into thin tortillas with a rolling pin. Mine are about 4.5 inches wide (12 cm).
• Warm a non-stick pan over medium-high heat, add the banana tortillas to the pan, and cook them for 2-3 minutes, then flip and cook again for 30 seconds. Don't overcook, or they get less flexible. I don't oil my pan because the tortillas are oiled before rolling and won't stick. You can spray oil in your pan if your tortillas are not oiled well.
• Place the cooked tortillas on a plate and cover them with foil to keep them warm while cooking the remaining tortillas.

Serving

• Spread peanut butter or almond butter, and add fresh banana slices and chocolate chips. Fold the tortillas in half to form a moon shape, and cook in a preheated sandwich press for 2-3 minutes or until crispy and the chocolate chips are melted.

Notes

Note 1: I don’t recommend other flours, especially not gluten-free flours, for this recipe.

Note 2: any light-flavored oil works, like canola oil, olive oil, or melted coconut oil.

Storage: Store in the fridge for up to 3-4 days, stack on a plate, and seal with plastic wrap or foil.

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Nutrition

Serving: 1tortilla | Calories: 153.6kcal | Carbohydrates: 28.1g | Protein: 3.4g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.9g | Sodium: 0.8mg | Potassium: 100.6mg | Fiber: 1.3g | Sugar: 2.4g | Vitamin A: 12IU | Vitamin C: 1.6mg | Calcium: 5.6mg | Iron: 1.5mg | Magnesium: 11.9mg | Phosphorus: 37.9mg | Zinc: 0.2mg