Rice Cakes with Almond Butter and Banana Recipe
Rice cakes with almond butter and banana transform boring snacks into guilt-free, Instagram-worthy indulgence for busy women.
Crispy rice cakes meet creamy almond butter and sweet banana slices, creating crunch, smoothness, and natural sweetness in harmony.
Top them with cinnamon or cacao nibs for extra flair, because basic is so last season.
No oven, no complicated prep—just stack, slice, and snack like a sophisticated adult who occasionally pretends to meal prep.
Perfect for breakfast, post-workout energy, or pretending you’re healthy while binge-watching reality TV with zero judgment.
Rice Cakes with Almond Butter and Banana Recipe
Vegan, quick, and satisfying snack featuring crisp rice cakes, creamy almond butter, and ripe bananas.
Ingredients
Method
- Place rice cakes on a clean plate.
- Spread 1 tablespoon almond butter evenly over each rice cake.
- Slice banana and layer evenly on top of almond butter.
- Sprinkle optional toppings for extra flavor and texture.
- Serve immediately or enjoy as a portable snack on-the-go.
Notes
Nutritional Values (per serving)
- Calories: 220
- Total Fat: 11g
- Saturated Fat: 1g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 5g
Vitamins & Minerals (per serving)
- Vitamin E: 20%
- Calcium: 6%
- Potassium: 12%
- Magnesium: 10%
- Iron: 6%
Notes & Tips
- Choose unsweetened almond butter for lower sugar.
- Slightly ripened bananas are perfect for natural sweetness.
- Rice cakes taste crispier if stored at room temperature, not in fridge.
- Add nutmeg or coconut flakes for gourmet flair.
- Excellent for breakfast, quick snack, or pre-workout fuel.
