These are the kind of quick, satisfying bites I keep coming back to on busy afternoons. They look polished on a platter and require almost no prep—just a few simple components assembled with care. If you want a recipe that travels well to potlucks or can be thrown together for unexpected guests, this is it.
There’s a pleasant contrast in each bite: the buttery snap of shortbread, the creamy, chocolate-hazelnut pull of Nutella, the freshness of banana, and a little crunch from chopped almonds. No baking, no timers, no complicated mixing—just thoughtful assembly.
I write this from the practical corner: what to buy, what to skip, and how to keep these cookies tasting their best from plate to mouth. Read through the short ingredient list and the very short method, then skim the tips for ideas that save you time and give the best results.
What’s in the Bowl
Ingredients
- 24 shortbread cookies (I used Walker’s Pure Butter Shortbread Cookie) — sturdy, buttery base; choose plain rounds for even topping and a clean snap.
- 1/2 cup Nutella — the glue and primary flavor; measure it straight from the jar or warm it briefly to make spreading easier.
- 2 bananas, sliced — ripe but firm is best; they add freshness and cut through the sweetness.
- 1/4 cup chopped almonds — for texture and a toasty note; toast lightly if you prefer a deeper flavor.
Shortbread Cookies with Nutella, Banana and Almonds: Step-by-Step Guide
- Arrange the 24 shortbread cookies in a single layer on a serving platter or baking sheet.
- Divide the 1/2 cup Nutella evenly among the 24 cookies (about 1 teaspoon per cookie). Use a butter knife or small spatula to spread each portion in the center of a cookie.
- Slice the 2 bananas into rounds.
- Distribute the banana slices across the Nutella-topped cookies so the banana is used up evenly.
- Sprinkle the 1/4 cup chopped almonds evenly over all the cookies.
- Serve immediately.
Why It Deserves a Spot
These cookies deserve a regular place in your rotation because they deliver maximum flavor with minimal fuss. If you’re juggling kids, a full schedule, or a last-minute guest list, this recipe gives you something that looks composed without much time investment.
They work as a snack, a casual dessert, or a lightweight party offering that pairs well with coffee or tea. The shortbread provides a reliable vehicle for toppings—you’re not fighting a fragile base—and the Nutella gives a rich, crowd-pleasing hit that most people love.
Because there’s no baking, the margin for error is tiny. Assembly-focused recipes like this one are forgiving, fast, and scalable. Need 48 cookies? Double the toppings and you’re done. Need fewer? Halve everything. That flexibility makes this one a keeper.
Texture-Safe Substitutions
Substitutions here are mostly about texture and pantry preferences. If you need to swap something, prioritize maintaining the balance between crisp, creamy, fresh, and crunchy.
- Shortbread cookies: If you don’t have Walkers, use any plain buttery cookie with a crisp bite. Avoid cookies that are too crumbly or too soft—those won’t hold up under the Nutella and banana.
- Nutella: Any chocolate-hazelnut spread will work. If you prefer a less sweet option, a thin layer of dark chocolate spread or even a peanut butter and chocolate blend can substitute, but it will change the flavor profile.
- Bananas: Use firm-ripe bananas. Overripe ones turn mushy quickly and can make the cookies soggy.
- Almonds: For a different crunch, swap almonds for chopped hazelnuts or pecans. Keep the pieces small so every bite has some topping.
Equipment & Tools
You hardly need a kitchen full of gadgets for this. Here’s what I find helpful and what you can skip.
- Serving platter or baking sheet — for arranging the cookies in a single layer.
- Butter knife or small offset spatula — for dividing and spreading the Nutella.
- Sharp paring knife and cutting board — for slicing the bananas evenly.
- Measuring spoons/cup — to portion the Nutella and almonds if you want precision.
Don’t Do This
There are a few small missteps that can turn a quick success into a sticky mess. Avoid them.
- Don’t slice bananas too thin. Thin slices bruise and release liquid faster, which makes cookies soggy.
- Don’t spread Nutella straight from a cold jar without warming it slightly if it’s stiff. A stiff spread tears delicate cookies when spreading.
- Don’t assemble long before serving if you want crisp cookies. The banana and Nutella sit fine for short periods, but prolonged contact will soften the shortbread.
- Don’t use heavily flavored shortbread (like lemon or chocolate) unless you want a different final flavor—keep it plain for the classic combination.
In-Season Flavor Ideas
When bananas are at their best, these cookies shine. But you can introduce seasonal touches without overcomplicating the assembly.
- Summer: Swap banana for thin slices of fresh figs or strawberries for a lighter, fresher take. If you use strawberries, pat them dry so they don’t add excess moisture.
- Fall: Add a pinch of cinnamon to the Nutella or use roasted apples cut thinly instead of banana. A very light dusting of ground cinnamon over the almonds lifts the autumnal notes.
- Winter: Top with a sliver of candied orange peel along with the banana for a citrus-chocolate twist. Toasting the almonds adds a warm, deeper flavor.
- Spring: Use slices of firm-ripe pear (very thin) for a milder, crisper bite and pair with lightly toasted almonds.
Insider Tips
Small details make a big difference with no extra work. Here are the tweaks I use to make these taste polished.
- Warm the Nutella for 5–10 seconds in the microwave (use a microwave-safe bowl and short bursts) if it’s too thick to spread cleanly. It should be spreadable but not runny.
- Evenly portioning the Nutella helps the cookies look uniform. Scoop 1 teaspoon per cookie or use a small cookie scoop for speed.
- Slice the bananas just before assembly to keep them from browning. If you need to prepare slightly ahead, toss slices in a tiny squeeze of lemon juice to slow browning, but use sparingly so it doesn’t change the taste.
- Toast almonds in a dry skillet over medium heat for 3–4 minutes, stirring, until fragrant and slightly darker. Let cool before chopping. Toasted nuts add aroma and a cleaner crunch.
- If plating for guests, vary where you place the banana slice—centered, slightly off-center, or overlapping—to make the platter visually interesting.
Storing, Freezing & Reheating
Because these are best served immediately, storage is mostly about short-term holding and prepping components ahead.
- Assembled cookies: Best eaten immediately. If you must store assembled cookies, place them in a single layer in an airtight container in the refrigerator for up to 4 hours; expect the shortbread to soften slightly.
- Components: You can pre-slice bananas and store them in an airtight container with a very light spritz of lemon juice for a couple of hours, but fresher is better. Nutella keeps at room temperature in its jar.
- Freezing: Freezing is not recommended for assembled cookies—the banana and spread change texture when thawed. If you want to plan ahead, freeze plain shortbread cookies in an airtight container for up to 2 months and defrost at room temperature before assembling.
- Reheating: Not necessary. If you warmed the Nutella before spreading, let the cookie sit a minute so toppings set slightly before serving.
Shortbread Cookies with Nutella, Banana and Almonds FAQs
Quick answers to the questions I get most often when I serve these.
- Can I use another cookie? Yes. Use a plain, sturdy cookie that can support a topping without crumbling. Butter cookies are ideal.
- Will the bananas make the cookies soggy? If assembled and served immediately, no. The issue is time; the longer they sit, the more moisture they transfer. Serve promptly for best texture.
- Can I prep anything ahead? You can chop the almonds and keep them in a sealed container, and you can portion the Nutella into small bowls so spreading is quick. Slice bananas as late as possible.
- Can I make these nut-free? Swap almonds for sunflower seeds or toasted coconut flakes if you need to avoid tree nuts. Note this changes the texture but keeps crunch.
- How do I keep the presentation neat? Use a small spoon or piping bag to dot Nutella onto each cookie if you want a precise look. Alternate banana placement for variety.
Ready to Cook?
Gather your cookies, open the Nutella, slice two bananas, and chop the almonds. Lay everything out on the counter and assemble right before guests arrive. The entire process takes under 15 minutes for 24 cookies, and you’ll have a tidy, delicious plate that looks like you spent far more time on it than you did.
These are practical, pretty, and forgiving. Keep the ingredients simple, follow the few straightforward steps, and you’ll end up with a snack that satisfies across textures and ages. Happy assembling!
Shortbread Cookies with Nutella, Banana and Almonds
Equipment
- serving platter or baking sheet
- butter knife or small spatula
Ingredients
Ingredients
- 24 shortbread cookies I used Walker's Pure Butter Shortbread Cookie
- 1/2 cupNutella
- 2 bananas sliced
- 1/4 cupchopped almonds
Instructions
Instructions
- Arrange the 24 shortbread cookies in a single layer on a serving platter or baking sheet.
- Divide the 1/2 cup Nutella evenly among the 24 cookies (about 1 teaspoon per cookie). Use a butter knife or small spatula to spread each portion in the center of a cookie.
- Slice the 2 bananas into rounds.
- Distribute the banana slices across the Nutella-topped cookies so the banana is used up evenly.
- Sprinkle the 1/4 cup chopped almonds evenly over all the cookies.
- Serve immediately.
Notes
This little cookie comes from my friend
Cynthia Nim's
Gourmet Game Night
cookbook, which makes a perfect gift for friends who enjoy hosting game nights, from mah-jong, Poker, Scrabble to Wii, Guesstures and Spin the Bottle (okay, uhnevermind, if you're playing spin the bottle, you prob will be drinking instead of eating). Cynthia calls these cookies "Nutella & Banana Galettes" and she even has a recipe for home made shortbread.
