Have you ever loved a recipe so dearly you’d be lost without it?
That’s how I feel about this recipe; it’s been with me for ages and each time I make it I become more attached! Alright, maybe that’s my old age talking – but still! It’s an incredible recipe! The outside of the bread or muffin is sweet and crisp. I used to always make it with walnuts but for some odd reason I had cashews on hand one day – which never happens because they call my name a bit too loudly! I tried it with cashews and it was a perfect fit.
I got this recipe (the original version – without cashews) from a woman I highly admire and have respect for – she’s been through thick and thin with me since middle school. I suppose my love for her and the connection we’ve shared through these many years has a lot to do with my attachment to this recipe; yeah – I think so! I can’t tell you how much I’d love to see her sitting out on my deck sharing a few of these muffins with me.
Isn’t that just about the coolest thing when we have something passed on to us from someone dear and it becomes part of who we are? It becomes a part of our own family traditions? The smell of this recipe has become as familiar to my children as any of their favorites I whip up in the kitchen!
Do you have any loved ones, family, friends – that have shared something with you that’s become dear to you? We’ve love to hear about it! – Drop us a comment!
OK, let’s get to the details of this beautiful bit of scrumptious sweet bread!
- 1 cup sugar
- 1/3 cup butter
- 2 eggs
- 1 1/2 cup semi mashed bananas
- 1/3 cup water
- 1 2/3 cup flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp baking powder
- 3/4 cup roasted cashews, coarsely chopped
- Preheat oven to 350
- Line muffin tin with muffin liners
- Cream sugar and butter
- Add eggs, mix well
- Add bananas and water
- Combine the remaining dry ingredients except cashews and mix only until incorporated
- Fold in cashews
- Fill each muffin liner 2/3 full
- Bake 20 min