pb banana rice cakes

Mar 11

A quick macro-friendly sweet treat

If you’ve ever had the peanut butter & chocolate covered banana Tru Fru, these rice cakes are basically that… but in a super easy, macro-friendly version you can make at home.

They’re sweet, chocolatey, and take just a few minutes to prep. I like storing them in the freezer for a quick grab-and-go treat when the nighttime sweet tooth hits.

Bonus: they’re meal-prep friendly and only a handful of ingredients.

Ingredients:

6 Quaker rice cakes
65g PBfit powdered peanut butter
Water (to thin PBfit to a spreadable consistency)
1 medium banana, sliced
50g dark chocolate chips
½ tbsp coconut oil

Instructions:

Mix the peanut butter.
Combine PBfit with water until smooth and spreadable.
Spread on rice cakes.
Evenly spread the peanut butter mixture across all 6 rice cakes.
Add banana slices.
Top each rice cake with sliced banana, dividing evenly.
Melt the chocolate.
In a microwave-safe bowl, melt the dark chocolate chips with coconut oil in 20–30 second intervals, stirring until smooth.
Drizzle and freeze.
Drizzle the melted chocolate over each rice cake and place in the freezer until the chocolate sets.

Storage Tips:

I like to store these in the freezer so they’re ready to grab when I want a sweet treat.

Just a heads up: the rice cakes will soften slightly in the freezer. If you prefer a crunchier texture, you can swap the fresh banana for dried banana chips to make these more shelf-stable.

Another option: prep the PBfit ahead of time and assemble fresh rice cakes throughout the week.