• 100g butter
  • 140g caster sugar
  • 1 egg
  • 200g plain flour
  • 2 tsp baking powder
  • 100ml milk (ideally nut milk but any works)
  • 3 bananas
  • 3 handfuls of nuts (any)
  • 4 tbsp nut butter


Prep time: 20 mins. Bake time: 1 hour.

It’s banana bread, stuffed with almond butter, topped with crunchy nuts. Texture central. My advice is to serve this with greek yoghurt, berries & loads of maple syrup. This is a really good recipe for using up the ends of packet of nuts, or the really dry bits at the end of the nut butter jar.


Preheat the oven to 160C. Prep a loaf tin with baking paper.

Cream together the butter & sugar until smooth. Add the egg and combine.

Add the flour & bicarb and stir until everything comes together like a dough.

In a separate bowl, peel the bananas and mash with a fork until smooth.

Fold in to the mix and the it will look somewhere between a batter & dough.

Chop the nuts into chunks (I use hazelnuts & walnuts but any work!).

Pour half the mix into the loaf tin and top with half of the chopped nuts.

Pour/spread over 3 tbsp of the nut butter in the centre (this gives it the nut butter stuffing).

Pour over the remaining cake mix, add the final tbsp of nut butter on the top and finish with the rest of the chopped nuts.

Bake for 1 hour & leave to cool in the tin.