Name: Banana Sushi Rolls
Prep time: 10 min
Total time: 10 min
Ingredients: 2 large bananas peeled and sliced; 2 Tbsp nut or seed butter peanut, almond, cashew, sunflower; 2 large 8″ tortillas whole wheat, gluten-free, or spinach; ½ Tbsp honey or maple syrup optional; Toppings choose one or more:; 2 Tbsp chia seeds; 2 Tbsp hemp hearts; 2 Tbsp shredded coconut; 2 Tbsp crushed nuts; 2 Tbsp granola

Transform your snack game with these playful Banana “Sushi” Rolls, where ripe banana slices wrapped in nut butter–spiced tortilla create bite-sized “sushi” that’s as delicious as it is adorable.

Ready in under 10 minutes, these rolls are naturally vegan, customizable, and ideal for school lunches, picnics, or a sweet-and-savory breakfast treat.

Why You’ll Love This Recipe

No-Cook, No-Bake – Assemble in minutes with no stove required

Balanced Bite – Protein-rich nut butter + sweet banana for sustained energy

Kid-Approved – Fun shape that makes fruit more exciting

Portable & Packable – Rolls stay intact in lunchboxes and on-the-go snack packs

Customizable – Swap spreads, wraps, and toppings to suit any craving

What You’ll Need (Ingredient Highlights)

Banana – Choose firm yet ripe bananas for easy slicing and natural sweetness

Nut or Seed Butter – Creamy peanut, almond, cashew, or sunflower seed butter for protein and healthy fats

Whole Wheat or Gluten-Free Tortillas – Flexible wraps that hold together without tearing

Honey or Maple Syrup (optional) – Adds a touch of extra sweetness

Your Favorite Toppings – Chia seeds, hemp hearts, crushed nuts, granola, or shredded coconut

Pro Tips Before You Start

Room-Temp Spreads – Soften nut butter slightly in the microwave (5–10 seconds) for easy spreading.

Even Slices – Use a sharp knife to cut banana into ½-inch rounds for uniform “sushi” wheels.

Warm Wraps Briefly – Heat tortillas 5 seconds per side in the microwave or on a skillet to make rolling smooth.

Contain the Drip – Pat banana slices dry if overly moist to prevent soggy tortilla.

Seal the Roll – Spread butter to the very edges of the tortilla and roll tightly for neat sushi rounds.

How to Make Banana “Sushi” Rolls

Step 1: Prep Your Ingredients

Peel and slice 2 large bananas into ½-inch thick rounds (about 12–14 slices per banana).

Warm 2 tablespoons of your chosen nut or seed butter until easily spreadable.

Lay out 2 large tortillas (8-inch size) on a clean work surface.

Step 2: Spread the Base

Evenly coat each tortilla with 1 tablespoon of nut butter, spreading right to the edges.

If you like extra sweetness, drizzle ½ tablespoon of honey or maple syrup over the nut butter layer.

Step 3: Arrange the Bananas

Place banana rounds in a single line across the center of each tortilla, slightly overlapping so they’re snug but not overcrowded.

Step 4: Roll and Slice

Tightly roll each tortilla from one edge to the other, keeping the filling secure.

Use a sharp knife to cut each roll into 1-inch slices, creating “sushi” wheels.

Step 5: Add Toppings

Gently press sliced rolls, cut-side up, into a shallow dish of chia seeds, hemp hearts, shredded coconut, or crushed nuts to coat the edges.

Arrange on a platter or pack into an airtight container for later.

What to Serve With Banana “Sushi” Rolls

Fresh Berries – Strawberries, blueberries, or raspberries add a tart contrast.

Yogurt Dip – Vanilla Greek or coconut yogurt sweetened lightly with honey.

Fruit Salad – A colorful mix of melon, kiwi, and grapes for a refreshing side.

Smoothie or Cold Brew – Pair with a smoothie bowl or iced coffee for a complete breakfast.

Variations / Substitutions

Tortilla Swap: Use rice paper wraps or nori sheets for a true sushi vibe.

Spread Alternatives: Swap nut butter for cream cheese (or vegan cream cheese) and add a smear of jam.

Fruit Mix-In: Add thin slices of strawberry, kiwi, or mango alongside banana for extra fruitiness.

Savory Twist: Use hummus or guacamole as your spread and substitute banana with cucumber and red pepper strips.

Sweet Crunch: Roll in granola or crushed graham crackers instead of seeds.

Storage & Make-Ahead Tips

Room Temp: Best eaten immediately; tortilla may soften after 1–2 hours.

Refrigerate: Store in an airtight container for up to 1 day; chill for a firmer texture.

Pack-Friendly: Place parchment between layers to prevent sticking in lunchboxes.

Freeze Option: Flash-freeze slices on a tray, then bag for up to 1 month.

Thaw 10 minutes at room temperature before eating.

FAQs

Can I use other fruits?
Yes—thinly sliced strawberries, peaches, or kiwi work beautifully alongside or in place of banana.

What if my tortilla tears?
Warm it slightly more or choose a sturdier wrap like a spinach tortilla or crepe.

Are these suitable for toddlers?
Absolutely—cut rolls into smaller pieces and omit honey for little ones under one year.

How do I prevent tortilla from sogging out?
Pat banana slices dry with a paper towel and assemble right before serving.

Can I make these vegan?
Yes—use maple syrup instead of honey and a dairy-free spread of your choice.

What’s a fun dipping sauce?
Try a peanut-butter-chocolate drizzle: whisk together peanut butter and melted dark chocolate.

How do I keep the rolls from unravelling?
Press gently on the cut side after slicing to compact them, or chill briefly to firm up.

Final Thoughts

These Banana “Sushi” Rolls turn ordinary ingredients into a snack that’s healthy, playful, and endlessly adaptable.

Whether you’re feeding hungry kids, want a quick breakfast, or need a midday pick-me-up, these sushi-style rolls are always a hit.

Mix and match your favorite spreads, fruits, and coatings to keep every batch fresh and exciting!