Banoffee Pie For Breakfast – A Delicious Recipe

Banofee Pie - photo by Domagwai via Flickr Creative Commons

Banofee Pie – photo by Domagwai via Flickr Creative Commons

Irish Fireside recently had a podcast about self-catering in Ireland. Lately my husband Barry and I spend at least a week (or maybe two) in a cottage during our month-long trips to Ireland. It breaks up the one-night stays and gives us a sanity break. We can intensively explore the vicinity where we are staying for the week and find things that the ordinary tourist would never see. I always ask the cottage owners for secret off-the-beaten-path places to share with my readers.

Besides having a base from which to day-trip from for the week, self-catering gives us the chance to be lazy on rainy mornings if we want. Plus we don’t have to stick with the usual breakfast choices like a fry or scrambled eggs and smoked salmon. On our last trip to Ireland the owner of Doire Farm Cottages Anne Randles made us a banoffee pie. Or should I say she made it for Barry and he shared it with me? For those of you who have never indulged in the sweet treat it is a toffee and banana pie in a graham crust, slathered with whipped cream. Sometimes it is sprinkled with chocolate shavings. It is definitely a favorite dessert for Barry when in Ireland.

Since Barry could do anything he wanted with his pie (within reason) he decided to have some for breakfast. Ahhh…the joys of self-catering.

Now this is the problem. Anne told me how to make banoffee pie and it is very easy. Now Barry expects banoffee on demand.

Michele’s Quick and Easy Banoffe Pie

  • Cans of Sweetened Condensed Milk
  • Graham Cracker Pie Crust
  • Ripe Bananas
  • Whipping Cream
  • Chocolate Shavings or Sauce (optional)

Immerse cans of condensed milk in a big pot of water. Bring to a boil. Put a lid on the pot and turn the heat down to medium low, just high enough to keep the pot boiling. Boil for three hours. CAUTION: You must keep the cans covered with water or they will explode! During the process I added boiling water once. The lid keeps the evaporation down.

Let cans of milk cool. They can be stored indefinitely in your pantry.

Spread one can of milk (now toffee) in the crust. I like to stir it first with a knife to loosen the texture and make spreading easier.

Slice a couple of bananas and layer it on the toffee filling.

Whip cream with a teaspoon of vanilla and a little sugar (to taste). Slather the pie with cream. Add chocolate shavings or drizzle with chocolate sauce. Refrigerate. It is even better the next day.


Michele Erdvig
© 2009 Michele Erdvig

Author: Michele Erdvig

Michele has done and seen it all in Ireland. Specializing in Ireland for over 40 years, she is one of the foremost Ireland travel experts in the United States. She writes guidebooks and blogs about Ireland, creates custom Ireland itineraries and dispenses free advice on her Ireland Travel Forum.

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  1. Mmmmm.

    It’s probably best that I don’t keep these ingredients in the house. I’d probably follow Barry’s line of thinking and start my day with some pie.

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  2. Oh, my! I love banoffee pie! Fortunately, my hubby doesn’t like bananas, so I don’t make it at home. I do look for it at every restaurant and cafe we visit in Ireland…

    Thanks for the recipe!

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  3. interesting way to make toffee. I see why this is a most read post here at Irish Fireside.

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  4. Michele,

    This sounds wonderful for my next dinner party.

    When I lived on a sailboat I cooked the sweetened condensed
    milk in recipes in my pressure cooker – only in calm seas, of

    Thanks for the recipe.


    Post a Reply
  5. Oh my gosh, this sounds wonderful and I will try it at Christmas time.

    Post a Reply


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