This hybrid banana-toffee pie was created in an English restaurant, The Hungry Monk, in 1972. It consisted of a shortcrust pastry base topped with caramelised condensed milk, sliced bananas and indulgently thick layers of whipped cream flavoured with instant coffee powder. Here, we’ve made it a little lighter than the original, with cacao nibs for a little extra crunch. This hybrid banana-toffee pie was created in an English restaurant, The Hungry Monk, in 1972. It consisted of a shortcrust pastry base topped with caramelised condensed milk, sliced bananas and indulgently thick layers of whipped cream flavoured with instant coffee powder. Here, we’ve made it a little lighter than the original, with cacao nibs for a little extra crunch.