Banoffee Pie (England)
Banoffee pie is an English dessert pie made from bananas, cream and toffee. A base made from buttery biscuits or crumbled biscuits is topped with bananas and then cream. Toffee is used as a topping and usually features sliced bananas on top too. Alternate versions can include chocolate, coffee or both. Alternate spelling of the pie are “banoffi,” a portmanteau combining “banana” and “toffee.”
The pie is said to have been developed by Nigel Mackenzie and Ian Dowding, the owner and chef respectively of The Hungry Monk Restaurant in Jevington, East Sussex. They claimed to have developed the pie in 1971 after amending an American recipe for “Blum’s Coffee Toffee Pie.” The secret? (Or perhaps it should be labelled the game changer?) It was the addition of bananas. The pie became so popular that they weren’t able to take it off their menu. It was said that the pie was Margaret Thatcher’s favorite food to cook. “Banoffee” became a real English word due to the popularity of the pie and describes any food or product that tastes or smells of both banana and toffee. A recipe (using a biscuit crumb base) is often printed on tins for Nestle’s condensed milk.