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Lay each large flour tortilla flat on a clean work surface. Ensure they are soft and pliable; if not, you can warm them slightly in a microwave for 10-15 seconds.

Evenly spread about 2 tablespoons of creamy peanut butter over the entire surface of each tortilla, leaving a small border around the edges.

Arrange the thinly sliced bananas in a single layer over the peanut butter, covering as much of the surface as possible. You may need to overlap slices slightly.

If desired, drizzle 1/2 tablespoon of honey over the bananas on each tortilla and sprinkle lightly with ground cinnamon.

Starting from one edge, tightly roll up each tortilla into a log. The tighter you roll, the better the pinwheels will hold their shape.

Using a sharp knife, slice each rolled tortilla into 1-inch thick pinwheels. You should get about 6-8 pinwheels per tortilla.

Serve immediately, or arrange on a platter and chill in the refrigerator for 15-30 minutes for a firmer texture.


Lay each large flour tortilla flat on a clean work surface. Ensure they are soft and pliable; if not, you can warm them slightly in a microwave for 10-15 seconds.

Evenly spread about 2 tablespoons of creamy peanut butter over the entire surface of each tortilla, leaving a small border around the edges.

Arrange the thinly sliced bananas in a single layer over the peanut butter, covering as much of the surface as possible. You may need to overlap slices slightly.

If desired, drizzle 1/2 tablespoon of honey over the bananas on each tortilla and sprinkle lightly with ground cinnamon.

Starting from one edge, tightly roll up each tortilla into a log. The tighter you roll, the better the pinwheels will hold their shape.

Using a sharp knife, slice each rolled tortilla into 1-inch thick pinwheels. You should get about 6-8 pinwheels per tortilla.

Serve immediately, or arrange on a platter and chill in the refrigerator for 15-30 minutes for a firmer texture.
