90 mins active prep time, 6 servings

This recipe is from ‘The Pip & Nut Butter Cookbook’ by Pip Murray, published by Hardie Grant Books, $29.99.

See full recipe at cooked.com.au

Photography © Adrian Lawrence

From the author:

Try slicing the cooked banana bread and placing between two pieces of greaseproof paper, then toast on both sides in a frying pan over a low-medium heat. It’ll caramelise the banana and melt the chocolate in the bread, and make the house smell pretty amazing. Just writing about it makes us hungry.

Ingredients & quantities (Included in delivery)

100g melted butter, slightly cooled, plus extra for greasing
120g almond butter
100g sark chocolate, roughly chopped

Ingredients (pantry items)

2 eggs
160g soft light brown sugar, plus 1 tbsp
180g plain flour
2 1/2 tsp baking powder
1 tsp salt

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Note: In some cases, ingredients may be out of stock or unavailable when the shops pack your order. If this happens, we'll do our best to replace the items with high quality substitutions. If we're unable to find a replacement, we'll contact you to let you know.