Tortilla roll-ups with bananas
Crispy baked banana and peanut butter tortilla rolls, finished with a caramelised sugar crust and warm chocolate drizzle, make for an indulgent yet easy dessert or snack.
Updated : 22 July, 2025
Easy
About 20 min.
Ingredients
8
Tortilla
320 grams
Peanut butter
8
Banana
1
Eggs
100 grams
Butter
75 grams
Sugar
0.5 teaspoon
Cinnamon
240 grams
Dark chocolate
160 milliliters
Water
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 190C and line a baking tray with baking paper.
Step 2
Place a tortilla on a board and spread a heaped tablespoon of peanut butter across the centre. Position a peeled banana on top so it sits neatly with a bit of tortilla visible at both ends - break off a piece of banana if it’s too long. Fold in the ends, then roll the tortilla around the banana tightly. Brush the edge with beaten egg to seal and place seam-side down on the tray. Repeat with the remaining tortillas.
Step 3
Brush all the rolls with melted butter, rotating them to coat evenly, and reserve any leftover butter. Bake for 8 minutes until golden and crisp.
Step 4
While they bake, combine sugar and cinnamon on a tray or plate. Once the rolls are out of the oven, preheat the grill to high. Brush with the remaining butter, roll in the cinnamon sugar to coat, and return to the tray.
Step 5
Grill for 50 seconds to 1 minute until the sugar turns glossy and golden. Allow to cool briefly until the coating sets.
Step 6
To finish, melt the chocolate by stirring it with boiling water until smooth and glossy. Drizzle generously over the warm rolls and serve with any extra chocolate sauce for dipping. Best enjoyed warm.