Banoffee Pie A Classic Dessert with a Twist of Nostalgia
Banoffee pie a pudding and a memory on a plate. A buttery base, golden toffee, ripe bananas, and pillowy cream. Together forming a dessert that feels both indulgent and familiar. Its very name, a playful blend of banana and toffee, carries the charm of invention yet the warmth of tradition. Though now enjoyed worldwide, Banoffee pie remains a dessert that tastes of home, of Sunday lunches and birthday tables, of comfort that lingers long after the last bite.
Humble beginnings, crowned with cream, and celebrated far beyond Sussex
The tale of Banoffee pie begins in 1972 at The Hungry Monk restaurant in Jevington, East Sussex. Owner Nigel Mackenzie and chef Ian Dowding were inspired by an American confection known as Coffee Toffee Pie. Determined to adapt it, they experimented with different fruits and fillings. Apples worked, mandarins failed miserably, until the humble banana provided the perfect harmony with rich caramel toffee.
Originally christened ‘Banoffi Pie’, the name and recipe quickly became a favourite with diners. Its fame spread through cookbooks, interviews, and eventually across the Atlantic. By the 1980s, supermarkets were stocking versions of Banoffee pie, and in 1994 it was officially recognised in the Oxford English Dictionary. Today, it remains a quintessential British dessert, beloved at dinner tables, birthday parties, and on film screens alike.
Classic Banoffee Pie Recipe
If you’ve ever wondered how to make Banoffee pie at home, here is a traditional recipe adapted from its original creators. It serves 8-10 and rewards patience with perfection.
Ingredients
For the base
- 250g plain flour
- 125g cold butter, cubed
- 1 egg yolk
- 30g icing sugar
- 2-3 tbsp cold water
For the toffee filling
- 2 x 397g tins of sweetened condensed milk
For the topping
- 3-4 medium ripe bananas
- 450ml double cream
- 1 tbsp icing sugar
- 1 tsp instant coffee, dissolved in 1 tsp hot water
- Dark chocolate, grated (or cocoa, for dusting)
Method
- Pastry base – Rub the butter into the flour and icing sugar until it resembles breadcrumbs. Stir in egg yolk and water to form a dough. Roll out and line a 23cm tin. Chill, then bake blind at 180°C for 15–20 minutes until golden. Cool.
- Toffee filling – Place the unopened condensed milk tins in a deep pan of water and boil for 3 hours, ensuring they remain submerged. Cool before opening. Spread the thick caramel evenly over the pastry base.
- Banana layer – Slice bananas and lay them neatly over the toffee.
- Cream topping – Whip the cream with sugar and coffee until soft peaks form. Spread over the bananas.
- Decoration – Finish with grated chocolate or a dusting of cocoa. Chill for at least an hour before serving.
Banoffee Pie Tips and Variations
- Safety first: When boiling condensed milk, keep the tins fully covered with water. For ease, you can also use ready-made dulce de leche.
- Quick base alternative: Swap pastry for a digestive biscuit base mixed with melted butter. Purists may disagree, but it saves time.
- Banana freshness: Brush slices with lemon juice to slow browning if making ahead.
- Flavour twists: Add salted caramel, chopped nuts, or even a drizzle of chocolate ganache for a modern spin.
Banoffee Pie in British Culture
Banoffee pie has woven itself into the cultural fabric of Britain. From Prime ministers favourites, (Margaret Thatcher was reputedly a fan) to being featured in movie classics Keira Knightley offered it awkwardly in Love Actually; and for decades it was the star attraction at The Hungry Monk until the restaurant’s closure in 2012. Today, it is a classic pudding and a piece of culinary history.
Perhaps its appeal lies in contrasts: rich yet light, sophisticated yet simple, indulgent yet homely. A dessert that comforts and excites in equal measure. A reminder that sometimes the simplest ingredients, combined with imagination, can create something timeless.
