Save There's something magical about the moment when butter hits a hot skillet and the kitchen fills with that toasty, caramelized smell—especially when you know what's about to happen next. I stumbled onto this Nutella banana wrap late one afternoon while rummaging through my pantry, desperate to find something sweet but too lazy to bake. What started as a "what if I just..." experiment turned into a dessert that's been requested by everyone who's tasted it, and honestly, I've stopped apologizing for how simple it is.
I made this for my roommate on a random Tuesday night when she came home stressed about work, and the look on her face when she took that first bite was worth every second. She's never let me hear the end of it—now whenever she's had a rough day, that's what she requests. There's something about handing someone warm, gooey comfort food that just resets the mood.
Ingredients
- Flour tortillas: Fresh and pliable ones are non-negotiable here; stale tortillas will crack when you fold them, and that's the kind of thing that derails the whole operation.
- Nutella: The chocolate-hazelnut spread is doing the heavy lifting flavor-wise, so don't skimp or substitute with something you're unsure about.
- Ripe bananas: They should be soft enough to slice cleanly but not so mushy that they fall apart on you.
- Hazelnuts, chopped: They're optional, but they add a subtle crunch and sophistication that regular chocolate alone won't give you.
- Unsalted butter: This is what turns a cold wrap into something that tastes like it belongs in a café.
- Powdered sugar and ice cream: These are the finishing touches that make people think you actually tried.
Instructions
- Make the cut:
- Lay your tortilla flat and make one clean cut from the center straight to the edge, like you're drawing a radius on a circle. The tortilla stays whole—you're just giving yourself an opening to work with.
- Divide your territory:
- Imagine the tortilla split into four quarters and mentally assign each one a job: Nutella in quarter one, bananas in quarter two, hazelnuts in quarter three, and leave the last quarter mostly plain (or sneak in extra Nutella if you're feeling indulgent).
- Spread with intention:
- Use 2 tablespoons of Nutella for the first quarter, spreading it thin enough that it melts evenly but thick enough to taste.
- Layer on the fruit:
- Arrange half your banana slices in the second quarter, leaving a little space at the edges so nothing squirts out when you fold.
- Add the crunch:
- Sprinkle the chopped hazelnuts over the third quarter if you're using them—they're the secret that makes people ask what the brown specks are.
- Fold like you mean it:
- Starting at the cut edge, fold the Nutella quarter over the bananas, then fold that over the hazelnuts, then fold that over the plain quarter, creating a compact triangle. It should feel sturdy, not loose.
- Repeat the magic:
- Do the whole thing again with your second tortilla and remaining ingredients—assembly line style.
- Butter and cook:
- Heat your butter in a non-stick skillet over medium heat until it's foaming and smells nutty. Carefully place the folded wraps in the pan and cook 1 to 2 minutes per side until they're golden and the edges are crispy.
- Finish and serve:
- Transfer to a plate, dust generously with powdered sugar, and serve warm with whipped cream or vanilla ice cream on top if you want to really impress someone.
Save There was this one time I made these for a friend who claimed they didn't have a sweet tooth, and they actually went back for a second one. In that moment, watching someone's hard exterior crack over something so simple and warm felt like a small victory in the kitchen.
Why This Hack Works
The genius of folding instead of rolling is that you create pockets and layers instead of a single dense spiral, which means the Nutella and bananas heat unevenly and stay interesting in every bite. Plus, the exposed edges get crispy in the pan while the inside stays soft—you get textural contrast without any fussing.
Flavor Combinations to Explore
Once you nail the basic formula, the fun part is experimenting. I've done versions with peanut butter mixed into the Nutella for a peanut-chocolate vibe, added fresh strawberries for brightness, and even snuck in mini marshmallows because I was in a mood. The structure holds up to all of it, which is liberating.
The Details That Matter
Butter versus oil matters more than you'd think—oil won't give you that golden, slightly caramelized edge that makes this feel indulgent. The powdered sugar isn't just decoration; it adds a delicate sweetness and visually signals that you went the extra mile. Serving it warm is non-negotiable because cold Nutella is a completely different (and less appealing) experience.
- Dust the powdered sugar on right before serving so it clings to the warmth and doesn't slide off.
- If you're making these for guests, you can fold them ahead of time and cook them fresh when everyone's ready.
- A drizzle of honey or chocolate sauce on the plate takes this from snack to moment.
Save This is the kind of dessert that lives in the space between effort and indulgence, and it's perfect for that moment when you want something that feels special but you're not willing to spend an hour making it happen. Every time I make these, I'm reminded that the best recipes are the ones that sneak into rotation and never quite leave.