Banoffee Pie – Sweet Ending To St. Patrick’s Day Celebration - NBC Chicago

Banoffee Pie – Sweet Ending To St. Patrick’s Day Celebration

Wayne shares a recipe for a banana, toffee and whipped cream dessert that he enjoyed on his recent trip to Ireland.



    Banoffee Pie – Sweet Ending To St. Patrick’s Day Celebration
    Wayne Johnson
    A slice of Banoffee Pie with chocolate curls for garnish

    It’s always fun to celebrate St. Patrick’s Day with flavors from Ireland.  I’m fortunate to have a few Irish friends who shared an Irish stew and brown bread recipe a few years ago.  So, I thought I’d print it again for you.  But, I’ve also created my version of banoffee pie for dessert.  I had slice after slice of this banana, toffee, whipped cream dessert on my trip to Ireland last year and I know you’ll enjoy it just as much as I did.

    Banoffee Pie


    14 oz Can Sweetened Condensed Milk
    2 cu Graham Crackers Crumbs, about 2 packets of a three packet box
    1/2 cu Unsalted Butter, melted
    3 Ripe Bananas
    2 cu Heavy Cream
    1/2 cu Powdered Sugar
    1/2 tsp Cinnamon
    2 oz Bittersweet Chocolate squares


    Remove the label from the condensed milk can and set aside.  Fill a large pot with enough water to cover the can by a few inches and bring it to a boil.  Carefully place the unopened can into the water.  Reduce heat to a low boil and cover.  Keep the water boiling for 3 hours, adding additional water if necessary (I keep a second pot of simmering water on the stove so boiling process isn’t impeded with the additional water).  Turn and flip the can from time to time during the cooking process with tongs.  BE VERY CAREFUL not to splash the water about.

    Meanwhile, pour the melted butter over the graham crackers and mix thoroughly.  Pour mixture into a spring form pan and spread ingredients evenly over the bottom.  Press down firmly to pack the crust.  Refrigerate for 30 minutes. 

    Once condensed milk has boiled for 3 hours, remove it from the water and let it rest for about 30 minutes so that it cools.  Carefully open can and pour ingredients into a bowl.  Use a spatula to stir and smooth out any chunks.  Spread this mixture over the graham cracker crust and refrigerate again until cool. 

    Slice bananas and spread them evenly over toffee topping.  Whip cream until soft peaks form.  Add powdered sugar and cinnamon and whip until stiff peaks form.  Spread whipped cream over bananas and refrigerate the dessert until you are ready to serve.

    Remove pie from the spring form pan.  Grate the chocolate with either a potato peeler or a box grater and garnish the top of the pie before slicing and serving. 

    Irish Stew
    Serves 4 to 6.
    Courtesy of Donncha and Cathy Carroll


    1/4 cu Olive Oil
    1 1/4 lb Stewing Beef, cut into 1-inch pieces
    6 lg Garlic Cloves, minced
    6 cu Beef Stock
    1 cu Guinness Beer
    1 cu Red Wine
    2 tbl Tomato Paste
    1 tbl Sugar
    1 tbl Dried Thyme (I substituted 1 1/2 tsp Fresh Thyme)
    1 tbl Worcestershire Sauce
    2 Bay Leaves
    3 tbl Real Butter (Kerrygold if you can get it)
    3 lb Spuds, peeled and cut into 1/2-inch pieces
    1 lg White Onion, chopped
    2 cu Carrots, peeled and cut into 1/2-inch pieces
    Salt and Pepper


    Season beef with about 1 teaspoon each of salt and pepper. Heat olive oil in heavy large pot over medium-high heat. Add beef and sauté until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.

    While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes.

    Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes.

    Discard bay leaves. Tilt pan and spoon off fat. Add additional salt and pepper to taste.


    For a little extra hit of flavor, roast half of the potatoes in a 350 degree oven with 1/4 cup of olive oil and 1 tablespoon of fresh chopped rosemary for about 40 minutes. Stir the potatoes a few times while they are roasting.

    Add these potatoes to the stew with the remaining carrots, onions, and potatoes.

    Brown Bread


    1 cu All Purpose Flour
    1 cu Whole Wheat Flour
    1/2 cu Old-Fashioned Rolled Oats
    1/2 cu Wheat Germ
    2 tsp Baking Soda
    1 tsp Salt
    6 tbl very cold Real Butter (Kerrygold if you can find it), cut into 1/2 inch pieces
    1 cu Buttermilk


    Preheat oven to 400 degrees.

    Mix flours, oats, wheat germ, baking soda, and salt in a medium sized bowl. Mix in butter with your fingers until mixture resembles coarse meal. Pour in buttermilk and mix until dough forms. Knead dough for just a minute and mound into a ball. Flatten out slightly to form a 6-inch round. Cut and "X" across the top about 4-inches wide and about 1/2 inch deep.

    Bake for 40 to 45 minutes until bread sounds hollow when you thump it. Remove from oven and place on a rack to cool.

    Thanks again to Donncha and Cathy for their recipes.  They have been a big hit at my place.

    If you have any questions or comments, please send me an email at or follow me on facebook.