I am in Venice right now, visiting my family, and breathing in the soul of my ancient home town. I haven't been able to do much baking or cooking, until I saw some sad looking bananas that begged to be used instead of tossed. It is so hot here that everything spoils really quickly. Having made banana muffins everyday for few months at one of my last jobs, I knew I could make them without a recipe. My mom had just tossed some old baking powder so I only had baking soda at hand. They turned out really tasty, and a happy fellow ate three of them!
Venice is as beautiful as ever, but I can hear her cries at every corner. There are massive amounts of tourists coming every day, and with that many problems follow. I know that complaining here won't serve any purpose, so I will leave you with some pictures of this magnificent and fragile city.
Venetian lights have a wonderful pink hue. While it is now a modern trick, in the past the glass had certain metals added to it to make it transparent, that also caused the glass to turn pink in time.
I love looking at Venetian windows, they are so unique and their style reflects the hundreds of years when Venice was a powerful republic. This little palace is a jewel and is seen from the Gran Canal, near San Marco square.
The campanile of San Marco is really straight, not sure how the picture came out like this, I decided to not straighten it. The frog is part of a statue set at the tip of the old customs point, Punta della Dogana, which is now beautifully restored after being in state of disrepair for years.
4 oz butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
2 eggs, at room temperature
3 medium bananas, mashed
1 tsp white vinegar
2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
Pecan or walnuts (optional)
Pre-heat oven at 350F. Butter or paper line the cups of a muffin pan. Sift the flour, baking soda, and salt together. Beat the butter and sugars together until fluffy. Add one egg at the time, and mix until well incorporated. Add the mashed bananas and the vinegar, cleaning the sides of the bowl with a rubber spatula. Add the flour mixture and mix until just incorporated. Fold in walnuts or any other nuts if desired. Portion into the pan and bake until the top springs back when gently pushed.