|Banoffee Pie - sometimes spelt Banoffi Pie|
|Place of origin||United Kingdom|
|Region or state||Jevington, East Sussex|
|Creator||The Hungry Monk|
|Main ingredients||pastry base or crumbled biscuits, butter, bananas, cream, toffee|
|[[wikibooks:Special:Search/Cookbook:Banoffee Pie - sometimes spelt Banoffi Pie|Cookbook:Banoffee Pie - sometimes spelt Banoffi Pie]] [[commons:Special:Search/Banoffee Pie - sometimes spelt Banoffi Pie|Banoffee Pie - sometimes spelt Banoffi Pie]]|
Banoffi Pie is an English dessert pie made from bananas, cream and toffee from boiled condensed milk (or dulce de leche), either on a pastry base or one made from crumbled biscuits and butter. Some versions of the recipe also include chocolate, coffee or both.
Credit for the pie's invention is claimed by Nigel Mackenzie and Ian Dowding, the owner and chef respectively of The Hungry Monk Restaurant in Jevington, East Sussex. They claim to have developed the dessert in 1971 following a trip by Jane Dowding, Ian's sister, to the West Country where she was shown that canned condensed milk can be transformed into a delicious soft toffee if it is boiled in the can for three hours. Nigel had the idea that this toffee would be good with bananas and cream. Ian agreed and went on to make the very first Banoffi Pie, brilliantly defining a recipe that has remained unchanged to this day. Nigel initially called the dish "Banoffee Pie" based on the ingredients of banana, toffee and coffee but later amended the spelling to the more elegant 'Banoffi'. The dish proved so popular with their customers that they "couldn't take it off" the menu.
The recipe was adopted by many, many other restaurants and the words 'Banoffi' and 'Banoffee " went into the English language and are now in the Oxford Dictionary. Nigel and Ian have heard reports of its appearance on menus throughout the English speaking world In 1984, a number of supermarkets began selling it as an American pie, leading Nigel Mackenzie to offer a £10,000 prize to anyone who could disprove their claim to be the English inventors. He challenged the world to find any published pre-1971 recipe for the pie. There were no successful claims! He went on to erect a blue plaque on the front of The Hungry Monk confirming it as the birthplace of the world's favourite pudding. The Hungry Monk was purchased in 1968 by Nigel Mackenzie and his wife Sue, and was open for 44 years. It closed in January 2012 due to "increased running costs" and a change in the dining habits of the local population - favouring a more brasserie style of eating.
The recipe was published in The Deeper Secrets of the Hungry Monk in 1974, and reprinted in the later cookbook In Heaven with The Hungry Monk (1997). David Hodgkinson has since posted his original recipe online because he is "pedantic about the correct version", and stated that his "pet hates are biscuit crumb bases and that horrible cream in aerosols". It was Margaret Thatcher's favourite food to cook.
The word "Banoffee" has entered the English language and is used to describe any food or product that tastes or smells of both banana and toffee. A recipe for the pie, using a biscuit crumb base, is often printed on tins of Nestlé's condensed milk.
|Wikimedia Commons has media related to Banoffee pies.|
|Wikibooks Cookbook has a recipe/module on|
- "The Free Dictionary Online". Farlax. Retrieved 13 September 2011.
- "The Completely True and Utter Story of Banoffi Pie". Ian Dowding. Retrieved 21 June 2009.
- "Daily Telegraph article about Banoffee Pie reward". Banoffee.co.uk. 5 May 1994. Archived from the original on 20 June 2009. Retrieved 21 June 2009.
- "Sussex creators of Banoffee Pie serve last slice as Eastbourne restaurant closes". The Argus (Brighton). 14 January 2012. Retrieved 28 June 2012.
- Dowding, Ian. "The Original Banoffi Pie Recipe". Retrieved 8 July 2012.
- The Celebrity Cookbook: Kitchen Secrets of the Rich and Famous; Brooks, Marla (1993)