Crispy rice cakes get a generous swipe of creamy almond butter, then a shingled layer of fresh banana slices for natural sweetness and soft texture in every bite. A drizzle of maple syrup adds a touch of extra richness, while a light dusting of cinnamon brings warmth without any fuss. It's a five-minute snack or breakfast that comes together with zero cooking, just simple assembly and a plate. Light, crunchy, and satisfying, this one is an easy, reliable choice for a vegetarian kitchen. Best enjoyed right away while the rice cakes are still crisp under all that toppings.
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Learn more →2 servings
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Lay the 4 rice cakes flat on a plate or cutting board. Spread 1 tablespoon of almond butter evenly over each rice cake, reaching close to the edges.
Arrange the banana slices over the almond butter, covering each rice cake in a single layer.
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