My husband LOVES Almond Joy Candy Bars, so when I recently saw this recipe on one of my favorite baking blogs, I knew I had to make it ASAP. I made it yesterday, and shared it with new friends who declared it to be as yummy as it sounds. I was able to get 2 large 9 inch loaves and two mini loaves out of the recipe. Several people commented that it looks like a Smurf fell into the batter (because of the blue almond joy pieces candies). But, I can promise you that no smurfs were harmed in the making of this delcious treat.
The only changes that I made to the original recipe was using 2 instead of 4 bananas and making multiple loaves instead of one loaf and 28 muffins like the blog suggested. The result was still fabulous. The recipe with my changes is posted below or you can view the original recipe post here:
Blessings and JOY to you my friends!! In Christ there is JOY and ABUNDANT LIFE!
"I have come that they may have life, and have it to the full. "
Almond Joy Banana Bread
- 3/4 c. butter, room temperature
- 1 (8 oz.) cream cheese, softened
- 3/4 c. sugar
- 3/4 c. brown sugar
- 2 very ripe bananas
- 2 eggs
- 1 tsp. vanilla
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 3 c. flour
- 1 1/4 c. coconut, divided
- 1/2 c. chopped almonds
- 1/2 c. miniature chocolate chips
- 1 c. Almond Joy pieces candies
- In a bowl, sift together the baking powder, baking soda, salt, and flour. Set aside. In a large mixing bowl, cream the butter, cream cheese, and sugars until creamy. Add the eggs, banana, and vanilla. Slowly add the flour mixture until all is incorporated. Stir in the miniature chips, candies, almonds, and 1 c. coconut.
- Grease an 8 1/2 by 5 pan and fill 3/4 full. Sprinkle with the extra 1/4 c. coconut. Bake at 350* for 1 hour. Reduce heat to 325* and bake an extra 10 minutes. Cool on a wire rack for 10-15 minutes before releasing from the pan. Cool completely before cutting. Keep covered.
- Note: Bake the extra batter in muffin liners for 28 minutes.