Rice Cakes with Peanut Butter & Banana
Crisp rice cakes, creamy peanut butter, and soft banana make a quick no-cook snack. Honey and a light sprinkle of cinnamon finish the two cakes without hiding their puffed-rice edges. Spread the peanut butter beneath the banana to help the slices stay in place, and assemble the cakes just before eating so they stay crisp.
Ingredients for Rice Cakes with Peanut Butter & Banana
- 2 plain round rice cakes (about 20g)
- 2 tablespoons creamy peanut butter (about 30g)
- 1 medium ripe banana, cut into at least 6 thick rounds
- 2 teaspoons honey (about 15g)
- 1/8 teaspoon ground cinnamon
How to Make Peanut Butter and Banana Rice Cakes
- Spread the peanut butter: Place the two whole rice cakes on a plate. Spread 1 tablespoon peanut butter evenly over each, leaving a little puffed-rice rim exposed.
- Add the banana: Arrange three fresh banana rounds on each cake. Press them gently into the peanut butter so they stay in place.
- Finish and serve: Drizzle 1 teaspoon honey over each cake, distributing it across the banana rather than pouring it in one spot. Sprinkle both cakes lightly with cinnamon and serve promptly.
How to Keep the Rice Cakes Crisp
Fresh banana and honey will soften the rice cakes as they sit. Keep the ingredients separate until serving, then spread, top, and drizzle. You can measure the peanut butter and honey ahead, but slice the banana shortly before assembly. Freezing the assembled cakes is not a reliable way to preserve their crispness.
Simple Ingredient Swaps
Almond, cashew, or hazelnut butter can replace the peanut butter, though the flavor and appearance will change. If using powdered peanut butter, mix it with water until spreadable; do not sprinkle it on dry. Banana chips add crunch but will not give the cakes the soft fresh-banana topping used here.
For a separate baked make-ahead snack, try these banana peanut butter oat bars.
Nutrition
Approximate nutrition for 1 serving (2 topped rice cakes): 410 calories, 10g protein, 17g fat, and 60g carbohydrates. Per 100g: approximately 225 calories, 6g protein, 9g fat, and 33g carbohydrates. Values vary with ingredient brands and banana size.
Equipment
- Plate
- Knife
Ingredients
- 2 plain round rice cakes (about 20 g)
- 2 tablespoons creamy peanut butter (about 30 g)
- 1 medium ripe banana, cut into at least 6 thick rounds
- 2 teaspoons honey (about 15 g)
- 1/8 teaspoon ground cinnamon
Instructions
- Place the rice cakes on a plate.
- Spread 1 tablespoon of peanut butter over each rice cake, leaving a little rim exposed.
- Arrange three banana rounds on each cake and press them gently into the peanut butter.
- Drizzle 1 teaspoon of honey over each cake.
- Sprinkle both cakes lightly with cinnamon and serve promptly.
Tips
- Assemble the cakes just before eating to keep them crisp.
- Spread the peanut butter beneath the banana to help the slices stay in place.
- Drizzle the honey across the banana instead of pouring it in one spot.
- Slice the banana shortly before assembly.
Variations
- Alternative Nut Butter: Replace the peanut butter with almond, cashew, or hazelnut butter.
- Powdered Peanut Butter: Mix powdered peanut butter with water until spreadable before adding it to the rice cakes.
- Banana Chips: Use banana chips for a crunchy topping instead of fresh banana.