Creamy peanut butter, sliced bananas, chopped walnuts, and coconut flakes with a dash of cinnamon on a crunchy brown rice cake or wrap makes breakfast a breeze. This week’s Whip It Up Wednesday recipe is ideal for those crazy mornings, not to mention that this tasty treat can be made in less than 3 minutes. Whole Food Plant Based recipe, vegan, no oil, no refined sugar, no highly processed ingredients and gluten free.
Ameera here!
This week wraps up our first month of introducing Monkey and Me Kitchen Adventures Whip It Up Wednesday recipes. Every Wednesday, we have been featuring a quick and easy recipe that can be “whipped up” in 20 minutes or less.
We know most of our Readers lead busy lives and we wanted to help speed things up in the kitchen by creating a weekly recipe that we hope can help simplify your lives.
This week’s Whip It Up Wednesday recipe features my all-time favorite “go to” breakfast when I need to make something super-fast, tasty, and satisfying.
Brown Rice Cakes or Wraps
I like to alternate between Lundberg Organic Brown Rice Cakes and Siete Gluten Free Almond Tortillas. Both are equally satisfying, not to mention utterly delicious! I really enjoy these for breakfast or as a quick snack.
Also, if you aren’t gluten free, Food For Life has an awesome Sprouted Whole Grain Tortilla.
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Variations:
The beauty of a rice cake (or wrap) is that you can use different nut butters/seed butters and toppers. I love a rice cake with peanut butter, sliced bananas and cinnamon while Mom loves the same, but she likes to add chopped walnuts and coconut flakes to hers. She said it kinda reminds her of a Pina Colada.
Hmmmm, not really sure that this rice cake translates to a Pina Colada, but then again, anything with coconut seems to remind her of a Pina Colada! LOL
We hope you enjoy our new Whip It Up Wednesday quick and easy ideas!
Peanut Butter Banana Rice Cake
- Prep Time: 3 minutes
- Total Time: 3 minutes
- Yield: 1 rice cake/wrap 1x
- Category: Breakfast
Description
Creamy peanut butter, sliced bananas, chopped walnuts, and coconut flakes with a dash of cinnamon on a crunchy brown rice cake or wrap makes breakfast a breeze. This week’s Whip It Up Wednesday recipe is ideal for those crazy mornings, not to mention that this tasty treat can be made in less than 3 minutes. Whole Food Plant Based recipe, no oil, no refined sugar, no highly processed ingredients and gluten free.
Ingredients
- 1 brown rice cake or wrap (we used Lundberg Organic Brown Rice Cakes or Siete Almond Tortillas) (Food For Life Sprouted Grain Tortilla for non-gluten free wraps)
- 1 to 2 Tablespoons unsweetened nut butter/seed butter (peanut butter, almond butter, etc.)
- ½ to 1 banana, sliced
- cinnamon, sprinkle
Optional Toppings:
- walnuts, chopped
- coconut flakes
- additional fruit
Instructions
- Spread the nut butter on the rice cake (or wrap)
- Top with sliced bananas and sprinkle with cinnamon and optional toppings. If making with a wrap, roll into a burrito.
Storage: Make and enjoy! 
This post contains affiliate links, and I may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here