Cáit Flood, a 5-years old Junior Infants class pupil at St. Colmcille’s Girls National School, Swords is one of Ireland’s best banana bread bakers.One of three children, Cáit secured the ‘Best Junior Baker under 10 years’ category award in a recent nationwide search to find Ireland’s Best Banana Bread recipes conducted by celebrity chef and RTE presenter, Donal Skehan with the support of banana distributors, Fyffes. From Balheary, Cáit’s proud parents Sean and Edel Flood were joined by her older sister and younger brother in expressing their pride and delight at her success – baking having been one of Cáit’s interests from an early age.“Her winning recipe submitted was a particular favourite and one she was accustomed to making. In preparing her recipe for the competition, she made a number of improvements, adding some extra ingredients such as white chocolate chips together with some attractive decorative touches,” her mother Edel said. Encouraged by her mother, a teacher in home economics at Loreto College in Swords, Cáit has been baking since she was just 3-years old. Ever since, she has been busy developing her interest through cooking classes for children hosted by her mother on her Instagram page. Commenting, her mother added: “like many families throughout Ireland, ours has looked to home baking as one way to relieve the stress of being locked down over recent months.As she gets older, we hope that her success will lead Cáit to take an even greater interest in home baking and food preparation generally and look upon it for the pleasure and enjoyment that it gives,” she said.
The overall Best Banana Bread recipe award was won by Gillian Carney from Cobh, who also topped the category for Best Ingredients.Reflecting on what he called “the amazing volume and quality of entries”, Donal Skehan praised Cáit for her “imagination and creativity” – qualities he said he was “delighted to see in someone so young”Speaking about the entries as a whole, he 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”.