Wexford student Niamh’s ‘Best Vegan’ recipe

Niamh Goodison, a 20-years old third-level student from Wexford town, is one of Ireland’s best banana bread bakers having been chosen winner of the ‘Best Vegan’ category award in a recent nationwide competition to find Ireland’s Best Banana Bread Recipes conducted by celebrity chef and RTE presenter, Donal Skehan with the support of banana distributors, Fyffes.

NIAMH GOODISON

The eldest of four, Niamh was a keen student of home economics at both Junior and Leaving Certificate levels and is currently studying at DCU Institute of Education, where she has her eyes firmly set on the goal of becoming a primary school teacher.

An avid baker from a young age, Niamh draws her inspiration from her mother, Emma and admits that home baking was ‘one of the activities enjoyed the most as a family’ during lockdown with Salted Caramel Banana Muffins – her winning entry – being one of her favourites.

Celebrity chef, DONAL SKEHAN has joined with Fyffes to find Ireland’s ‘best banana bread’ recipe.

Noting that ‘one of its unique aspects is that the ingredients are entirely suitable for vegans and those keen to pursue a vegan diet,’ Niamh said: “It is a recipe that is simple and not too complicated to make with ingredients that most households will have to hand. It has a delicious combination of flavours with a fabulous texture to match and yet you’d never know that they were vegan.”

The overall Best Banana Bread recipe award was won by Gillian Carney from Cobh, who also topped the category for Best Ingredients. Other category winners were: Cáit Flood from Swords (Best Junior Baker under 10 years); Isabelle Sexton from Roscommon Town (Best Junior Baker 10 years and over); Ciara Kilmartin from Ferbane, Offaly (Best Styling) and Heather O’Sullivan from Bantry (Best Gluten-Free).

Reflecting on what he called “the volume and quality” of entries received, Donal Skehan said: “Ireland has some exceedingly creative and talented home bakers. It was refreshing to see such imaginative ideas, ingredients and methods being shared, particularly amongst junior and dietary-restricted entrants”.

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