Banoffee Fever

The Proof is in the Pudding

A brief history of the Banoffee Pie

It’s commonly thought that the famed Banoffee (or Banoffi) Pie originated in the USA, but it was actually created by British restaurateur, Nigel Mackenzie, and his chef Ian Dowding in 1971. Experimenting in the kitchen of Mackenzie’s restaurant, The Hungry Monk, the pair was hoping to tweak an apparently unreliable American recipe for ‘Blum’s Coffee Toffee Pie’, a dessert that combined chocolate, toffee, coffee and cream in a baked pastry shell.

After unsuccessfully trying various fruity additions such as apples, mandarins and oranges, they struck gold when Mackenzie came up with a banana.

“Nigel suggested bananas and straight away we knew we had it right,” says Dowding on his website. “Like the classic combinations of strawberries and cream, bacon and eggs, and sausage and mash, it is something that is more than just the sum of its parts.”

“The only trouble now was that we had to find another name as banana, coffee, toffee pie was getting a bit long winded. It was Nigel who came up with the word ‘Banoffi’ as a combination and abbreviation of the syllables in the ingredients. It was only really meant as a temporary name, but it seemed to stick.”

The sweet treat proved to be a hit with their customers, who would regularly call to see if the dish was still on the menu before making a reservation. Eventually Mackenzie chose it as a permanent menu item. Within a few years, Banoffee Pie began popping up on restaurant menus all over the country.  Rumour has it that it’s even been served to the Prime Minister and in Buckingham Palace.

The dessert has become so popular, it’s served in many thousands of restaurants and cafés around the world. Nestle have even come up with its own recipe, which can be found on some of their condensed milk tins.

If you’d like to try this classic dessert, follow our easy recipe for Banoffee Pie with a Zarraffa’s twist!



  • 1 x pre-baked sweet tart shell
  • 1 x 395g tin of sweetened condensed milk
  • 75g butter
  • ½ cup dark brown sugar
  • 1 x shot of espresso coffee
  • 2 large bananas, thinly sliced
  • 300ml thickened cream
  • Grated chocolate, to decorate


  1. Combine condensed milk, butter, sugar and coffee in a saucepan and stir constantly over medium heat until the mixture is thick and caramel in colour.
  2. Allow caramel to stand for 5 – 10 minutes and then pour into pre-baked tart shell.
  3. While the tart is cooling, whip the thickened cream until stiff. When the tart has cooled completely, arrange the sliced banana on top, top with whipped cream and then decorate with grated chocolate.

Try the latest taste sensation from Zarraffa’s Coffee – the Banoffee Fusion! A delicious combination of espresso, chocolate, banana and toffee, topped with freshly-whipped banana cream, biscuit bits and caramel fudge, the delicious drink is proving to be a hit this summer. Try it soon, as it will only be available for a limited time.