The Little Green Spoon

Banana Bread Recipe

Occupy your time this weekend by making this delicious Chocolate Chip & Almond Banana Bread. The Little Green Spoon shares their recipe!

270g of Ground Almonds, 1 Teaspoon of Baking Powder, 1/2 Teaspoon of Cinnamon, 3 Bananas, 1 Teaspoon of Vanilla Essence, 75ml of Maple Syrup, 60ml of Melted Coconut Oil, 1 Tin of Chickpeas and 75g of Dark Chocolate.

Please note - this recipe INCLUDES NUTS.
Preheat the oven to 170’C.

Combine the ground almonds, baking powder and cinnamon in a large bowl.

Add 3 bananas to a blender with the vanilla extract, maple syrup, melted coconut oil and 100ml of chickpea water from the tin (keep the chickpeas for something else). Blend until smooth.

Add the wet mixture to the dry ingredients and mix well. Chop the chocolate in to chunks and mix them in.

Spread the mixture out into a 1lb loaf tin. If you want to, cut another banana in half length-ways and press it into the mixture.

Bake for about 60-65 minutes until golden brown and a knife inserted into the middle comes out clean. Let it cool completely on a wire rack before removing from the tin and slicing.


Almonds are picked manually and carried in ‘bannetons’ (Provençal big wicker baskets). In the evening, women meet in the local community room called “Dégovarelle” and they remove the almond hulls while men empty the shells.

It is a special time, a time for sharing and enjoying each other’s company. It is tradition that the local commuinuty eat ‘oreillettes’ (sweet-tasting small doughnuts local to Provence) after picking Almonds. 
Time for a quick beauty session whilst waiting for the cake to bake?
Why not try our Almond collection...
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