Shortbread Cookies with Nutella, Banana and Almonds

If you’re on the hunt for a delightful treat that combines buttery crunch, luscious chocolate-hazelnut spread, fresh fruit, and a satisfying crunch, then these Shortbread Cookies with Nutella, Banana and Almonds are about to become your new favorite snack. This easy-to-assemble recipe brings together the rich, melt-in-your-mouth texture of classic shortbread cookies, creamy Nutella, ripe banana slices, and toasted almonds for a perfect harmony of flavors and textures. Whether you’re preparing for a casual afternoon tea, a quick dessert, or a simple yet elegant snack, this recipe delivers pure happiness in every bite.

What Sets This Recipe Apart

What makes these Shortbread Cookies with Nutella, Banana and Almonds truly special is how effortlessly they come together without compromising on flavor. Using store-bought shortbread cookies saves time while still providing that buttery, crumbly base that pairs beautifully with the creamy Nutella. The fresh banana slices add a natural sweetness and softness that contrast with the crunchy almonds sprinkled on top, creating a delightful blend of textures.

This recipe is perfect for those who love simple, no-bake desserts or snacks that require minimal prep but deliver maximum satisfaction. It’s a great way to elevate everyday ingredients with just a few thoughtful additions. Plus, it’s versatile—feel free to swap bananas for other fruits or almonds for your favorite nuts!

What Goes In

• 24 shortbread cookies – I used Walker’s Pure Butter Shortbread Cookies for that authentic buttery flavor and perfect crispness.
• 1/2 cup Nutella – The star spread, rich with chocolate and hazelnut goodness.
• 2 bananas, sliced – Choose ripe but firm bananas to avoid mushiness.
• 1/4 cup chopped almonds – Provides a crunchy contrast and a subtle nutty flavor.

Before You Start: Equipment

• A medium-sized bowl or small saucepan for softening Nutella (optional).
• A sharp knife for slicing bananas and chopping almonds if not pre-chopped.
• A small serving plate or tray for assembling the cookies.
• A spoon or small spatula for spreading Nutella evenly over the cookies.
• Measuring cups for precise ingredient amounts.

Shortbread Cookies with Nutella, Banana and Almonds, Made Easy

Step 1: Prep Your Ingredients

Begin by slicing your bananas into thin, even rounds. This ensures each cookie gets a balanced bite of banana. If your almonds aren’t pre-chopped, give them a quick chop to create small pieces that sprinkle nicely.

Step 2: Soften the Nutella

If your Nutella is firm, place it in a microwave-safe bowl and warm it for 10-15 seconds. This will make spreading easier and prevent the cookies from breaking. Be careful not to overheat it—Nutella should be creamy but not runny.

Step 3: Spread Nutella on the Shortbread Cookies

Take each shortbread cookie and spread a generous teaspoon of Nutella over the top. The creamy layer will act as the perfect adhesive for the banana slices and almonds.

Step 4: Layer the Banana Slices

Place 2-3 banana slices on top of the Nutella-covered cookie. Arrange them neatly to maximize flavor in every bite.

Step 5: Sprinkle the Chopped Almonds

Finish with a sprinkle of chopped almonds over the bananas. The nuts add texture and a subtle roasted flavor that complements the sweetness.

Step 6: Serve and Enjoy

Arrange your assembled Shortbread Cookies with Nutella, Banana and Almonds on a serving plate. These are best enjoyed immediately, while the cookies are crisp and the bananas fresh.

No-Store Runs Needed

• Use your pantry staple shortbread cookies like Walker’s or any pure butter shortbread you have on hand.
• Nutella is a common favorite spread—check your pantry before heading to the store.
• Bananas are almost always available and can be swapped with other fruits like strawberries or apples if desired.
• Almonds can be substituted with walnuts, pecans, or sunflower seeds depending on your preference and availability.

Cook’s Notes

• For the best texture, use firm bananas that are ripe but not overly soft to avoid sogginess on the cookies.
• If you prefer a bit of crunch on the almonds, toast them lightly in a dry pan over medium heat for 3-5 minutes before chopping.
• This recipe is highly adaptable—feel free to drizzle a bit of honey or sprinkle cinnamon on top for an added flavor twist.
• To keep the cookies from becoming soggy, assemble them just before serving.

Meal Prep & Storage Notes

Since these Shortbread Cookies with Nutella, Banana and Almonds rely on fresh bananas, they are best enjoyed immediately after assembly. If you need to prepare in advance, keep components separate: store Nutella in a sealed container at room temperature, bananas sliced in an airtight container with a little lemon juice to prevent browning, and almonds in a separate container. Assemble just before serving for the freshest experience.

If you have leftovers, shortbread cookies themselves can be stored in an airtight container for up to a week. However, once topped with banana and Nutella, they should be consumed within a few hours for optimal texture and flavor.

Shortbread Cookies with Nutella, Banana and Almonds Q&A

Can I use homemade shortbread cookies instead of store-bought?

Absolutely! Homemade shortbread cookies work wonderfully and bring a personal touch to this recipe. Just make sure they’re fully cooled and have a firm texture to hold the toppings well.

What can I substitute for Nutella if I have a nut allergy?

You can use a creamy chocolate spread without nuts or even a simple chocolate ganache. Alternatively, sunflower seed butter mixed with cocoa powder also makes a tasty, allergy-friendly option.

How do I prevent the bananas from browning quickly?

To slow down the browning, you can lightly brush the banana slices with lemon juice or orange juice before placing them on the Nutella. This adds a faint citrus note and keeps the fruit looking fresh longer.

Can I make these cookies vegan or dairy-free?

Yes, simply choose vegan shortbread cookies (many brands offer dairy-free options) and use a dairy-free chocolate-hazelnut spread or homemade chocolate spread alternative. Bananas and almonds are naturally vegan-friendly, so the rest of the recipe stays the same.

Reader Favorites

• Classic Shortbread Cookies by Sally’s Baking Addiction
• Banana Nutella Pizza by Pinch of Yum
• 3-Ingredient Banana Nutella Toast by Minimalist Baker
• Homemade Nutella by Pinch of Yum

The Last Word

When it comes to quick, satisfying snacks, these Shortbread Cookies with Nutella, Banana and Almonds hit every mark. They combine ease, elegance, and irresistible flavors into one bite-sized package. Whether you’re serving guests or indulging in a solo treat, this recipe brings a little joy and sweetness to your day with minimal effort. So grab your favorite shortbread, smear on the Nutella, layer those banana slices, sprinkle the almonds, and enjoy a delicious moment of pure bliss.

This simple recipe is proof that sometimes the best desserts don’t need complicated steps or long ingredient lists—just a few quality ingredients thoughtfully combined. Happy snacking!

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