Good Morning steempunks. I hope you all had a great weekend. Mine just started with this gooey peanut butter banana quesadilla.

We are having so many bananas right now. remember the bananas we harvested last week when I made the peanut butter banana parfaits for #fruitsandveggiesmonday? Well, the freezer is still packed to the brim with them and we have another tree ready for harvest.

Not sure what to do with all those bananas. Banana ice cream will be on the menu today. Already made this banana quesadilla, what else can we use those bananas for as we have zero space left in the freezer. Just used the last of the once in the fridge for these quesadillas, but like mentioned more bananas to come in the coming 2 days.

BANANA PEANUT BUTTER MOUSSE & OATMEAL CHOCOLATE COOKIE CRUMBLE PARFAITS FOR #FRUITSANDVEGGIESMONDAY (VEGAN & GF)

Thanks to these little yummy jars, I am the honorable guest judge this week for the #fruitsandveggiesmonday initiated by the wonderful @lenasveganliving. Can't wait to see all your yummy creations.

But let's talk quesadillas now. I know, not the most healthy way to start the day. But hey it's weekend..... and it sure was yum! A green smoothie will have to wait till later this day.

INGREDIENTS (serves 2)

1-2 banana, sliced
2 tablespoons peanut or almond butter (I used peanut butter)
2 wraps or tortilla, we used whole wheat tortillas for this
2-4 tbsp dried goji berries
2 tbsp vegan raw cacao nibs or dark, raw chocolate
2 tbsp sliced almonds
2 tbsp unsweetened shredded or flaked coconut

CLICK HERE to learn how to make your own nut and seeds butters. It's super easy.

DIRECTIONS

Spread the peanut (or almond butter) on half of the tortilla.
Top with banana slices, chocolate/cacao nibs, almond slices, coconut flakes and goji berries. Or use other toppings/superfood you like. Fold the tortilla in half.
Fry the quesadilla in a skillet with coconut oil over medium-low to medium heat until golden brown and crispy on both sides.