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Wednesday, July 18, 2007


posted by on July 18 at 13:09 PM

I don’t like Tully’s, but almost every day on my way to a much tastier coffeeshop I have to walk by one and I see the poster in the window flaunting the shop’s latest creation…


And every day, when I think of the combination of bananas and a latte, I get a little dizzy and sick to my stomach. I also wonder “What the fuck kind of word is Banoffee?

I did some searching and it seems Tully’s isn’t the first to use the term. Via

This pie, an easy take on toffee with bananas (hence the name), made its debut at The Hungry Monk, a pub in England, in 1972.

Sounds a hell of a lot better than bananas being blended with coffee. So I give you, Banoffee Pie!

(Recipe via, and first appearing in Gourmet, January 2005.)

2 cups canned sweetened condensed milk (21 oz)
1 (9-inch) round of refrigerated pie dough (from 15-oz package)
3 large bananas
1 1/2 cups chilled heavy cream
1 tablespoon packed light brown sugar
Special equipment: a 9-inch pie plate (preferably deep dish)

Put oven rack in middle position and preheat oven to 425F.
Pour condensed milk into pie plate and stir in a generous pinch of salt. Cover pie plate with foil and crimp foil tightly around rim. Put in a roasting pan, then add enough boiling-hot water to reach halfway up side of pie plate, making sure that foil is above water. Bake, refilling pan to halfway with water about every 40 minutes, until milk is thick and a deep golden caramel color, about 2 hours. Remove pie plate from water bath and transfer toffee to a bowl, then chill toffee, uncovered, until it is cold, about 1 hour.

While toffee is chilling, clean pie plate and bake piecrust in it according to package instructions. Cool piecrust completely in pan on a rack, about 20 minutes.

Spread toffee evenly in crust, and chill, uncovered, 15 minutes.

Cut bananas into 1/4-inch-thick slices and pile over toffee.

Beat cream with brown sugar in a clean bowl with an electric mixer until it just holds soft peaks, then mound over top of pie.

RSS icon Comments


Banoffee pie is delicious. I was on a British Airways flight that served banoffee pie. I love British Airways.

Posted by Carollani | July 18, 2007 1:18 PM

Most Brits think Banoffee is American cuisine. Two of the major grocery stores (Sainsbury's and Tesco) sell "American Banoffee Pie," complete with American flags on the packaging...

I just moved back to the US after having lived in the UK for 3 years, so i could enjoy me some English muffins, French Dip sandwiches, and Bavarian creme donuts. Yum!

Posted by Cindy | July 18, 2007 1:26 PM

i saw an even worse neologism at Dairy Queen recently : they're now selling something called a "MooLatte." Is that supposed to be a play on the "mulatto"?

Posted by bing | July 18, 2007 1:40 PM

Banoffee pie! Wow, a friend made me banoffee pie in Belfast in 2000. I'd never heard of it before, and haven't heard of it since...I'm going to have to try this and see if it's how I remember it.

Posted by Thel | July 18, 2007 1:57 PM

Slate had an article about the tragic MooLatte a while back (and yeah, wtf?) Here tis:

Posted by S | July 18, 2007 2:05 PM

Banoffee pie is the best. It makes its silver screen debut in 'Love Actually' when Kiera Knightly offers the cute guy Banoffee pie to come in and get her wedding video. (This is one of my favorite movies but I literally have no idea what any of the characters names are except for Colin who goes to America to woo Milwaukee girls with his big knob)

Anyways, my friend from Belfast makes banoffee pie with maltesers (UK version of whoppers on it)

Also, I , too, find it disconcerting that English muffins are just called 'muffins' in England. Glad we refer to them properly here.

Finally, Tully's is gross. Banana latte?

Posted by NorfLDN | July 18, 2007 2:06 PM

I had one of the banana milk shakes from Tully's and it super tastey. Except for the price. It was about 4 bucks for a 12 oz shake. I didn't actually see any bananas being used in the making of the shake either. I think next time I'll go to Kid Valley or Dicks.

Posted by doublehappiness | July 18, 2007 2:33 PM

I too love Banoffee. Remember that the offee is pronounced just like the offee in toffee and coffee. I hate it when someone pronounces it banaffee.

The recipe I have from one of those 1001 British recipe books says to simmer the actual cans of condensed milk in boiling water for 4 hours. I might add that cans of condensed milk are printed specifically telling you not to do this.

It always works for me though. Just remember to not open the can until it's cooled a bit. You don't want it cold because then it will be clumpy. But if it's too warm you could injure yourself.

Possibly more dangerous, but cleaner. Oh and instant coffee sprinkles on top. That oughtta impress those crazy velveeta loving sloggers.

Posted by D. | July 18, 2007 2:41 PM

I only go to Tully's for the shakes (or to get my coffee ala mode.

Posted by elswinger | July 18, 2007 2:52 PM

D. @8 - Right on! Boiling the cans of condensed milk is the best way to make banoffee by far.

When I was living in Edinburgh, the Papa John's there sold revolting Banoffee Pie...

Posted by John | July 18, 2007 7:50 PM

wow! another untested recipe found on the internet by a non-food writer! don't you guys have anything better to do?

Posted by who cares? | July 18, 2007 9:34 PM

Before Tullys had shakes* they had an abomination called the Swirkle (TM). Which actually caused me to spit! It appeared to be nothing more than foam, over ice, with used coffee grounds in it. Yech! Blech! Ptooey!

* It's news to me that they have shakes (just learned it in the comments in this thread). Not being a regular coffee drinker it's been easy for me to avoid Tullys ever since the infamous Swirkle incident. Swirkle entered my lexicon on that day; getting Swirkled is being sold something in lieu of what you really wanted (in this case a mocha shake) that is ostensibly as good, but turns out to be pure shit.

Posted by K X One | July 18, 2007 11:34 PM

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