Peanut Butter Banana Rice Cakes
15min
10min
4
323
Chef's Note
For school-friendly versions that need to be nut-free, simply substitute the peanut butter with sunflower seed butter or soy butter. To make these even more portable, wrap individual rice cakes in parchment paper and then plastic wrap to prevent sticking. These will keep in the refrigerator for up to 3 days.
Tags
Ingredients
8 large rice cakes
1/2 cup natural peanut butter
2 medium ripe bananas
2 tablespoons honey
1 cup Greek yogurt
4 scoops vanilla protein powder
1 teaspoon cinnamon
2 tablespoons chia seeds
1/4 cup dried cranberries
Instructions
- 1
In a medium bowl, mash 2 medium bananas with a fork until smooth with some small chunks remaining.
- 2
Add 1/2 cup natural peanut butter and 2 tablespoons honey to the mashed bananas and mix until well combined.
- 3
In a separate bowl, combine 1 cup Greek yogurt with 4 scoops vanilla protein powder and 1 teaspoon cinnamon. Stir until smooth with no lumps.
- 4
Fold the yogurt mixture into the banana-peanut butter mixture until just combined.
- 5
Gently stir in 2 tablespoons chia seeds and 1/4 cup dried cranberries.
- 6
Lay out 8 large rice cakes on a baking sheet or serving platter.
- 7
Divide the mixture evenly among the rice cakes, spreading about 1/4 cup on each rice cake.
- 8
For packed snacks, place rice cakes in airtight containers and refrigerate for at least 30 minutes to set.
- 9
For immediate serving, let sit for 5 minutes to allow chia seeds to slightly expand.
Nutrition Information (per serving)
323
24g
32g
11g
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