Banoffee pie is a British dessert combining bananas, toffee, cream, and a biscuit or crumb base.
It was created in 1971 at the Hungry Monk restaurant in Jevington, East Sussex. The restaurant’s owner, Nigel Mackenzie, and chef, Ian Dowding, developed the dessert by adapting an American coffee toffee pie and adding bananas.
The name combines “banana” and “toffee.” Early versions used a pastry base, while the familiar modern form often uses crushed biscuits. The toffee layer is generally made from boiled condensed milk, a preparation known as dulce de leche or caramelised condensed milk.
Banoffee pie is frequently misspelled “banoffi,” but “banoffee” is the established spelling. Recipes may include coffee, chocolate, or grated chocolate, although these additions are not essential to the original concept.