Peanut Butter Banana Rice Paper Rolls with Honey

Why You’ll Love This Recipe

• No-cook snack or dessert ready in 15 minutes.
• Kid-friendly flavors with satisfying crunch and creamy bite.
• Budget-friendly and pantry-forward.
• Easy to scale for parties, lunches, or after-school treats.

Grocery List

• Produce: 2 medium bananas (ripe but firm)
• Dairy: None
• Pantry: Rice paper wrappers, creamy peanut butter, roasted peanuts, honey, ground cinnamon, fine salt (optional)

Full Ingredients

For the rolls

• 4 round rice paper wrappers (8.5 in / 22 cm diameter)
• 2 medium bananas, ripe but firm (about 7–8 in / 18–20 cm each)
• 1/2 cup creamy peanut butter (about 125 g), slightly warmed for easy spreading
• 1/3 cup roasted peanuts, finely crushed (about 45 g)

For finishing

• 2 tbsp honey (30 ml), for drizzling
• 1/2 tsp ground cinnamon, for dusting
• 1 tbsp extra crushed peanuts (optional, for garnish)
• Pinch of flaky sea salt (optional)

For setup

• 3 cups warm water (105–115°F / 40–46°C) in a shallow dish or pie plate
• Clean, damp kitchen towel for rolling surface

Step-by-Step Instructions

Step 1: Set up your rolling station

Fill a wide, shallow dish or pie plate with warm water at 105–115°F (40–46°C). Lay a clean, slightly damp kitchen towel on your counter to keep the softened wrappers from sticking. Place the crushed peanuts, peanut butter, honey, and cinnamon within reach, along with a cutting board and a sharp, slightly damp knife.

Step 2: Prep the bananas into batons

Peel the bananas. Trim the ends if needed, then cut each banana crosswise into 2 equal halves. Slice each half lengthwise into 2 batons to make 4 batons per banana (8 total). Aim for pieces about 4–4.5 inches (10–11.5 cm) long so they fit neatly in the wrapper. If your bananas are shorter, use two shorter batons per roll.

Step 3: Soften the first wrapper

Dip one rice paper wrapper into the warm water for 10–12 seconds. Lift it out while still slightly firm and lay it on the damp towel. Let it continue softening for 30–45 seconds until pliable but not floppy. Avoid over-soaking; the wrapper will tear more easily if it becomes too soft.

Step 4: Fill with peanut butter, banana, and peanuts

Spread 2 tablespoons (about 30 g) of peanut butter in a horizontal strip across the center of the wrapper, leaving about 2 inches (5 cm) clear on the left and right sides. Place 2 banana batons on top. Sprinkle 1 generous tablespoon (8–10 g) of crushed peanuts over the banana.

Step 5: Roll it up tightly

Fold the left and right sides of the wrapper in toward the center. Lift the bottom edge up and over the filling, tucking it snugly to compress the banana and peanut butter, then continue rolling away from you into a tight cylinder. Place seam-side down. Repeat Steps 3–5 for the remaining 3 wrappers to make 4 rolls total. Let the rolls rest for 2 minutes to set the seams.

Step 6: Slice, finish, and serve

Using a slightly damp, sharp or serrated knife, slice each roll in half on a diagonal to make 8 pieces. Arrange on a platter. Drizzle evenly with 2 tablespoons honey and dust with 1/2 teaspoon cinnamon. Sprinkle with extra crushed peanuts and a tiny pinch of flaky sea salt if you like. Serve right away.

Pro Tips

• Warm the peanut butter 10–15 seconds in the microwave so it spreads cleanly without tearing the wrapper.
• Keep wrappers supple by working on a damp towel and dipping only 10–12 seconds; they continue softening on the towel.
• If your bananas are very ripe, chill the batons 10 minutes to firm them up for easier rolling.
• For clean cuts, rest rolls 2 minutes, then slice with a damp serrated knife using a gentle sawing motion.
• Concerned about browning? Lightly brush the banana batons with lemon juice (1 tsp total) before rolling.

Variations

• Chocolate-Peanut Butter: Add 1 tbsp mini chocolate chips inside each roll and finish with a thin drizzle of melted dark chocolate instead of some of the honey.
• Tropical Crunch: Swap crushed peanuts for toasted coconut flakes and chopped macadamias; finish with a lime-zest sprinkle and honey.
• Almond Butter & Apple: Replace peanut butter with almond butter and add a few thin matchsticks of crisp apple; dust with extra cinnamon and use maple syrup in place of honey.

Storage & Make-Ahead

These are best within 2 hours of rolling. For short-term holding, cover the sliced pieces with a lightly damp paper towel and keep at cool room temperature for up to 4 hours. For up to 24 hours, line an airtight container with a slightly damp paper towel, add the rolls (unsliced holds best), cover, and refrigerate. To reduce browning, lightly brush banana batons with lemon juice before rolling. Bring to room temperature for 10 minutes before serving. Do not freeze; rice paper becomes brittle after thawing.

Nutrition (per serving)

Approximate: 395 calories; Fat 22 g; Carbohydrates 46 g; Protein 11 g; Fiber 5 g; Sugars 24 g; Sodium 150–220 mg (varies with salted peanuts/peanut butter).