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A slice of banoffee pie.


Banoffee pie (also spelled banoffi, or banoffy) is an Englishmarker pastry based cake made from bananas, cream, toffee and boiled condensed milk (or dulce de leche), either on a pastry base or one made from crumbled biscuits and butter. Its name is a portmanteau constructed from the words "banana" and "toffee".

History

Credit for the cake's invention is claimed by Ian Dowding and Nigel Mackenzie of The Hungry Monk restaurant in Jevingtonmarker, East Sussexmarker. They claim to have invented - or "evolved" - the cake in 1972, and the restaurant's exterior bears a blue plaque to that effect. The dish, with various stories of its source, spread, and in 1994 a number of supermarkets began selling it as an American pie, leading Dowding and Mackenzie to offer a £10,000 prize to anyone who could disprove their claim.

The recipe was originally revealed in 'The Deeper Secrets of the Hungry Monk' in 1974 (now out of print). The recipe was reprinted in the Hungry Monk's later cookbook 'In Heaven with the Hungry Monk' (1997). Ian Dowding has since put 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".

Banoffee pie and India

Banoffee pie is a popular dessert on the backpacker trail in Indiamarker, thought to possibly have arrived as early as the 1970s with the overland travel of the hippie trail bringing young westerners to the region, who shared their favourite comfort food recipes with the local restaurateurs who catered to them. The banoffee pie is a fixture in most budget and tourist towns from McLeod Ganjmarker in the northern Indian state of Himachel Pradeshmarker to the resorts of Goamarker.

References

  1. R.Maclean. Magic Bus: On the Hippie Trail from Istanbul to India. 2006. Viking.


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