• 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.