Gluten Free Peanut Butter Banana Rice Cakes
These little open-faced snacks are the kind of thing you throw together in five minutes and somehow feel genuinely satisfied by. Creamy peanut butter gets spread edge to edge over crispy rice cakes, then topped with fresh banana rounds, a drizzle of honey, and an optional dusting of cinnamon that makes the whole thing smell like a bakery. Every ingredient here is naturally free of gluten, so there's no swapping, substituting, or second-guessing — just a straightforward stack that works. Rice cakes are the unsung hero of wheat-free snacking, giving you that satisfying crunch without any of the usual label-reading stress. The banana adds natural sweetness and a soft contrast to the crisp base, while the honey ties everything together in the best way. This makes two servings, so it's perfect for a quick shared snack or a light breakfast for one with a little left over.
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Learn more →Ingredients
2 servings
- 4 plain rice cakes
- ¼ cup creamy peanut butter
- 1 large banana, sliced into rounds
- 1 tbsp honey
- ¼ tsp ground cinnamon (optional)
Instructions
- 1
Lay the 4 rice cakes flat on a cutting board or plate. Spread 1 tablespoon of peanut butter evenly over each rice cake, reaching close to the edges.
- 2
Arrange the banana slices over the peanut butter on each rice cake, covering the surface in a single layer.
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