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Banoffee Pavlova

Rated as 4.78 out of 5 Stars

"A baked meringue is topped with banana slices, caramel sauce and whipped cream. This is a delicious combination of two very yummy desserts making one that will have you making it over and over again!!!"
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Ingredients

2 h 20 m servings 278
Original recipe yields 8 servings

Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil, and trace an 8 inch circle onto the surface.
  2. In a small cup or bowl, stir together the sugar, cornstarch, and cream of tartar. In a large glass or metal bowl, whip the egg whites with salt, vanilla, and vinegar until soft peaks form. Gradually sprinkle in the sugar mixture and continue to whip until stiff and shiny. Mound the mixture into the traced circle on the baking sheet. Flatten the top and smooth the sides using a metal spatula.
  3. Place in the preheated oven, and immediately reduce the heat to 300 degrees F (150 degrees C). Bake for 1 to 1 1/2 hours, until a pale golden brown. Turn off the oven, and leave the door slightly ajar with the pavlova inside until completely cooled.
  4. Just before serving time, invert the cooled pavlova onto a serving plate, and top with slices of banana. Cover banana with caramel sauce. Top that with whipped cream and sprinkle with grated chocolate.

Footnotes

  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts


Per Serving: 278 calories; 3.9 61 3.3 12 190 Full nutrition

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Reviews

Read all reviews 56
  1. 64 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

Wow! Pleasantly surprised! Neither MrB or I are huge meringue fans (which explains why I'm not great at making it), but we both really loved this. No egginess! The crispy meringue blends beautif...

Most helpful critical review

I prefer pavlova with more fruit and less sugary adds like caramel from a jar and chocolate. Next time I would leave off the caramel altogether, or make my own from scratch.. too sweet from a j...

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Wow! Pleasantly surprised! Neither MrB or I are huge meringue fans (which explains why I'm not great at making it), but we both really loved this. No egginess! The crispy meringue blends beautif...

Amazing!!! This was my first experience with pavlova, and before I tried it I thought that the meringue part would be just kind of tasteless, but to those of you who don't know like I didn't, i...

Doubled the recipe and made a three-tier torte with whip cream and bananas spread between layers and on top. Topped with more whipped cream, and instead of the chocolate chips and caramel, I cru...

This was very good, although not very pretty because mine collapsed, probably from cooling too quickly. Next time I will let it cool for an hour with the oven door completely shut.

As with other reviewers, this was my first try at making a Pavlova! What a great recipe to pick! I made 6 indidividual servings for a dinner party and the only one to not eat the whole thing was...

I've made both pavlova, and banoffee pie many times b4, and the combination of both was a huuuge hit with my family! I was sooo worried abt getting an eggy taste which sometimes happens with mer...

This was my first try at Pavlova. My first meringue shell was o.k. I thought I could do better and I was right. I followed the directions exactly, using room temp egg whites and they whipped t...

This is my recipe and I need to correct the steps in this recipe as published by AR: 1. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper and trace an ...

All I can say is "oh my god!!!". This is the best pavlova I've ever tasted!! My Husband just loved it and it was a great hit with the mother-in-law too!!!