Rice Cake + Peanut Butter + Banana
Crunch + cream + cinnamon — classic.
veganvegetariangluten-freedairy-freeVery Easy1 servings
- Prep
- 2 min
- Total
- 2 min
Ingredients
- 2plain rice cakes
- 2 tbsppeanut or almond butter
- 1/2banana— sliced
- pinchcinnamon (optional)
- tiny pinchsalt (optional)
FODMAP:Banana ripeness matters. Just-ripe/firm banana tends to be gentler than very ripe. Keep to ~1/3–1/2 medium for some.
Directions
- 1
Spread nut butter over rice cakes.
- 2
Top with banana slices; finish with cinnamon and a tiny pinch of salt.
Swaps & substitutions
- Nut-free: use sunflower seed butter.
- Extra protein: sprinkle hemp seeds or add Greek yogurt on the side.
- Fruit swap: sliced strawberries or kiwi (low-FODMAP serve).
Nutrition (per serving)
- calories
- 320
- protein
- 9 g
- carbs
- 36 g
- fat
- 15 g
- fiber
- 4 g
- sodium
- 140 g
Estimates; ingredients and brands vary.
Storage & make-ahead
- Assemble just before eating for crunch.
- Pre-slice banana only if needed; coat with lemon to reduce browning.
Put this into practice
Gutlie turns tips like these into a tiny daily plan.