Nut Butter & Banana Rice Cakes | Messkit Maven

Nut Butter & Banana Rice Cakes

This simple breakfast comes together in a snap and provides plenty of energy for the long ride (or other active pursuit) ahead.
Course Breakfast, Snack
Cuisine gluten-free, no-bake, vegan, vegetarian
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 people
Author Jen Sotolongo


for the rice cakes:

  • 2-3 bananas
  • 8 rice cakes
  • vegan chocolate hazelnut spread
  • Cinnamon Peanut Butter Sauce

for the cinnamon peanut butter sauce:

  • 1/3 cup peanut butter (or other nut or seed butter), preferably smooth
  • 1 tsp cinnamon
  • pinch salt
  • 1-2 tbsp maple syrup
  • 2-3 tbsp plant-based milk or water. Add 2T to start, adding more as needed.


  1. Mix ingredients for the cinnamon peanut butter sauce together in a bowl. The sauce should be thick, but still easy to spread

  2. Slice the bananas into thirds, then slice each third in half lengthwise (see photo), set aside.

  3. Spread the cinnamon peanut butter sauce over the rice cake, just like you’re frosting a cake.

  4. Top each rice cake with two banana slices, seed side down.

  5. Sprinkle with raw cacao nibs if you’ve been carrying them around since Sweden ('cause you’re afraid you’ll never see them again).

  6. Consume.

Recipe Notes

Note: This makes enough to cover eight rice cakes. If you’re lucky enough to have found vegan chocolate hazelnut spread on your adventure, cut the recipe in half and spread the remaining rice cakes with that. Do it. Trust me.