Donal Skehan

Frozen Fruit Smoothie

This smoothie recipe is the perfect pick-me-up for any sleepy head. It has the ideal combination of sharp and sweet and provides the ice-cold hit that could wake anybody up. Don’t be tempted to add sugar or any extra sweetness, as the banana and apple juice will balance out any sharpness from the berries.

Serves 2
100g frozen berries
1 banana, peeled and broken into chunky pieces
Apple juice, not from concentrate

Allow the berries to thaw slightly before putting them into a high-sided container with the banana.

Fill the container with apple juice up to the level of the banana, then blitz with a hand blender until smooth.

Serve in a glass with some ice.


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Auntie Ann’s Banana Bread

Banana Bread-1 copy

This recipe comes from my auntie Ann who spent a lot of time in America over the years and has picked up some really great US inspired recipes. This banana bread is deliciously moist and is extremely easy to throw together. You can add a little sliced banana on top before it goes into the oven or sprinkle some nuts or even stir some chopped nuts or chocolate chips through the batter!

Makes 8 mini loaves or 1 large loaves
110g butter
190g caster sugar
2 large eggs
240g self raising flour
1 teaspoon baking soda
1/2 teaspoon of vanilla extract
3 large bananas

Preheat the oven to 180C/Gas Mark 4. Cream the sugar and the butter in a bowl with a hand held mixer until light and pale. Add in one egg and a little flour and mix through, repeat with the other egg and the rest of flour and baking soda, until everything is mixed through and smooth.

Peel the bananas and mash them with the back of a fork.  Add them to the bowl with the vanilla extract and mix through. Pour the mix into a well greased loaf tin and place in an oven for approximately 50 minutes. You can cover it with tinfoil after 25 minutes to stop it browning too much on top if you need too. Insert a metal skewer into the centre of the loaf and if it comes out clean the banana bread is ready.  Remove from the loaf tin and place on a wire rack to cool. Enjoy with a big cuppa!

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Blueberry and Banana Breakfast Porridge

I eat porridge for breakfast most mornings, normally with a bit of honey and cinnamon, but eating the same thing everyday can become extremely boring. This recipe is my solution to jazzing up regular old porridge, it’s really filling and super healthy! In the winter months when fresh berries aren’t in season, I keep my freezer stocked up with frozen ones which are great to have at hand.

Makes 1 serving
35g of jumbo oats
200ml of water
1 banana
1 teaspoon of honey
A small handful of blueberries

Place the oats and water in a small pot and place over a medium heat.  Allow the oats to swell and cook slowly, stirring with a wooden spoon, until they become nice and creamy. While the porridge is cooking, using the back of a fork, mash together the blueberries and banana until you get a nice smooth paste. Pour the cooked porridge into a bowl, top with the blueberry and banana mix and stir through with a little bit of honey.

Serve straight away.

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Blueberry and Banana Breakfast Muffins

Healthy muffins are perfect for a quick breakfast on the go. These blueberry and banana muffins are packed with healthy ingredients, which will keep you going for any busy morning. I normally make them the night before I have them and grab one or two just before I leave the house.

Makes 12 muffins
125g/4oz blueberries
2 bananas, mashed
125g/4oz plain flour
75g/3oz wholemeal flour
200g/7oz rolled oats
75g/3oz brown sugar
250ml/8fl oz milk
2 large eggs, separated
3 tablespoons of sunflower oil
3 teaspoons of baking powder
1 teaspoon of cinnamon
1 teaspoon of salt

In a large mixing bowl, combine the flour, rolled oats, baking powder, cinnamon, salt and sugar. Create a well in the dry ingredients and add the banana, egg yolks, milk and oil. Mix everything gently until a wet batter forms. In a separate bowl, whisk the egg whites until they form soft peaks. Fold the egg whites and blueberries into the muffin batter until everything is mixed evenly.

Divide the muffin mix into individual paper cases and place in an oven for 25 minutes at 200°C/400°F/Gas Mark 6. The muffins should be fine to eat for 4–5 days and can easily be frozen in zip lock bags.

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