If you love almonds, coconut and chocolate, you’re almost certainly an Almond Joy fan.
The candy bar, Almond Joy first hit the chocolate bar seen in the 1940’s and was produced by Peter Paul.
Who doesn’t remember the Peter Paul T.V. advertisement of 1970 with the jingle –
“Sometimes you feel like a nut, sometimes you don’t – Almond Joy’s got nuts – Mounds don’t.”
In 2002, the jingle was inducted into the Hall of Fame – category, Advertising Slogan.
Today the Almond Joy candy bar is manufactured by Hershey’s who bought Peter Paul in 1988.
The Almond Joy has had a lot of influence on the making of many dessert recipes.
- Almond Joy Cookies
- Almond Joy Truffles – homemade
- Almond Joy Fudge
- Almond Joy Over Night Oats
So many recipes, oh and let’s not for get, Almond Joy Banana Bread.
Lots of dark chocolate, sweetened coconut, and banana flavor. With lots of chopped roasted almonds.
What makes this banana bread so deliciously yummy, is there is no milk and vegetable oil.
But rather coconut milk. Oh too Joy!!
Almond Joy Banana Bread
2 cups flour
1½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 tsp ground cinnamon
1 can 13.66 fl oz coconut milk
1 cups brown sugar
1/4 cup sugar
1 cup (2-3) ripe bananas, mashed
1/2 cup coconut, sweetened shredded
1 cup roasted almonds, chopped
1/3 cup unsweetened dark chocolate, shredded
Preheat oven to 375 F.
Lightly grease with coconut oil a 9 x 5-inch loaf pan. Sprinkle in 1-2 teaspoons of sugar and shake pan back and forth to coat the sugar to sides and bottom of loaf pan.
In a medium bowl, mix flour, baking powder, baking soda, salt and cinnamon.
In a large bowl, beat coconut milk, sugar and eggs with an electric mixer on medium speed until well blended. Add bananas. Beat on low speed until well blended.
Gradually mix wet ingredients into flour mixture.
Next add almonds, coconut and shredded chocolate. Mix softly till incorporated.
Pour batter into the loaf pan.
If desired peel and slice vertically a yellow banana place on top of bread mixture, rounded side down.
Place a few roasted whole almonds on top as well as sprinkle some shredded chocolate.
Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pan for 10 minutes. Remove from pan and completely cool on a wire rack. Before cutting into (a serrated knife is recommended).
More recipes with chocolate, almonds, coconut and bananas.