Rice Cakes with Sunflower Seed Butter and Banana Slices
310 kcal · 8 g protein · 5 minutes · 1 servings
A simple and nutritious snack featuring crunchy rice cakes topped with creamy sunflower seed butter and sweet banana slices. This easy-to-make treat balances carbs, protein, and healthy fats, perfect for a quick energy boost.
310 kcal
8 g protein
5 minutes
Ingredients
- Rice cakes 2 pieces
- Sunflower seed butter 1 tbsp tablespoon
- Banana slices 1/4 medium banana banana
Method
-
Prepare the banana.
Peel half of a medium banana and slice it into thin, even pieces. For this recipe, you will only use half of the banana, so save the other half for another use.
Tip: Use a sharp knife to get clean slices without mashing the banana. -
Spread sunflower seed butter.
Take two rice cakes and spread about 1 tablespoon of sunflower seed butter evenly over the surface of each rice cake. Make sure to cover the surface but avoid over-spreading to prevent the rice cakes from becoming soggy.
Tip: If the sunflower seed butter is too thick, warm it slightly in the microwave for 10 seconds to make spreading easier. -
Add banana slices.
Place the banana slices evenly on top of the sunflower seed butter on each rice cake. Distribute the slices so each bite has a good balance of banana and butter.
Tip: Arrange the banana slices in a single layer for best texture and appearance.
Pro tips
- Use fresh rice cakes for the best crunch.
- If you want extra protein, sprinkle a few chia seeds or hemp seeds on top.