Wednesday, May 9, 2012
Almond Joy Banana Bread
This is one twist on banana bread that you'll definitely want to try. It's pretty amazing how the banana flavor works so well with the chocolate, coconut and almond components of the Almond Joy candy bar. Nothing is too overwhelming and all the flavors invited to the party play nice together. This is a dense bread but still has a soft crumb from the bananas and yogurt. I really like the chocolate and almond flavors paired against the banana, and the coconut is subtle but still recognizable, which is nice. Dave really likes this idea but since he's more of a Mounds kind of guy, the sliced almonds were a good choice to add a bit of crunch and flavor without creating big chunks of nuts.
I was started to get a bunch of overripe bananas again (anyone remember these from bananapalooza last year? And this and this? And these?) so I wanted to get a jump on being overcome with bananas. I'd pinned this recipe a while back and thought this was the perfect time to try it. Lauren From the Little Yellow Kitchen really hit this one home, blending all the flavors into a perfect loaf. The ingredients are easy and the only thing I needed to get were the almonds. I opted for sliced over slivered because I didn't want them to be chunky in the batter, just a crisp taste. And I used milk chocolate chips rather than chopping because I happened to have that on hand. By the way, I promise you I didn't actually burn my loaf! My oven was in use for actual food (hey, Dave and I like our dinner), so I popped this loaf in my toaster oven (which does a might fine job of baking, if you remember). When the loaf was rising in the oven, it came very near the top of the inside of the toaster oven, so the top got extra browned, but it didn't crisp up or actually burn; it's just not the prettiest loaf. But what does that matter. We all know it's what's inside that counts. And inside is nothing but yum!
Almond Joy Banana Bread
2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
1 1/2 cups ripe bananas, mashed (about 3 bananas)
1/3 cup plain or vanilla yogurt
1 teaspoon vanilla extract
1/2 cup milk chocolate chips
1/2 cup sliced almonds
1/2 cup shredded coconut
In a medium bowl, whisk together flour, baking soda and salt. Set aside.
In a large mixing bowl (or the bowl of a stand mixer), cream together sugar and butter, scraping sides of bowl as needed.
Add eggs, one at a time, and beat until combined.
Add banana, yogurt and vanilla, beating until incorporated.
Gradually add flour mixture, mixing until incorporated and no visible flour remains. Fold in chocolate, almonds and coconut.
Pour batter into a greased loaf pan (I used a 9 x 5 inch pan).
Bake at 350 degrees F for 1 hour.
Remove from oven and cool for 10 minutes in pan before turning out onto a wire rack to cool completely.
Makes 1 loaf.
The Cookie Princess
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