This summer I went to my cousin Summer's wedding in Dublin. And I fell in love with Ireland...it's so green, has so much interesting history, and don't even get me started on the accents--I could listen to it all day! I could be getting yelled at or insulted, but it wouldn't matter. That accent is awesome (that being said, the Irish are about the nicest people you'll ever meet, so you probably won't be yelled at or insulted). It was a fantastic trip.
During our stay there I was introduced by the groom's family to a wonderful cafe/concept/cookbook called Avoca. During one of the family dinners, they served several dishes from this cookbook, and I was hooked! As soon as we got back from our trip, I ordered one of the cookbooks, appropriately titled "Avoca Cafe Cookbook" (it's also available on Amazon.com if you are interested). It's got all sorts of recipes that call for all sorts of fresh veggies and fruits. It's all very fresh, uncomplicated food.
adapted from The Avoaca Cafe Cookbook
click here for printer friendly recipe
8 oz all purpose flour (somewhere between 1 3/4 and 2 cups)
1 tsp salt
1 heaped tsp baking powder
1 tsp ground cinnamon
4 oz sugar (a heaping 1/2 cup)
1 egg, beaten
3 fl oz canola oil
1/4 tsp vanilla extract
2 1/2 oz pecans, chopped (heaping 1/2 cup, or to your taste)
4-5 medium-sized ripe bananas, mashed