Banoffee Pavlova Recipe -
Banoffee Pavlova Recipe

Banoffee Pavlova

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    2 hrs

    2 hrs 20 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Mar 30, 2009

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 beautifully with the soft, gooey caramel and bananas and the fluffy whipped cream. YUM. I served this a little differently because there were just 3 of us and I didn't want the leftover meringue to get soggy. I cut the meringue into pie slices, spooned the bananas and caramel on each slice, and then topped with whipped cream and chopped chocolate. Oh boy. Straight to my fanny. :) Thanks for the recipe!

Most Helpful Critical Review
Jan 05, 2011

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 jar. As a side note, regular white vinegar is just fine.. I've never used white wine vinegar and I've made dozens of Pavlova's.

May 28, 2008

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, it is a rich, warm, toasty, delicious flavor! Combined with the caramel and bananas, it becomes something absolutely fabulous that is sure to impress all guests! I just made this for my family today, but next time we have guests over, I am making this! Thanks Trish, love it!

Apr 20, 2009

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 crushed up chocolate toffee Heath Bar and sprinkled it over the top of the torte. This was really delicious! This can also be made with strawberries, blueberries, or raspberries and chocolate.

Feb 15, 2005

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.

May 21, 2009

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 my hubby (he hates merengue!) but he greedily ate the rest of it! ;) The merengues were a bit of a pain to mold (more than likely the operator here...) but they setup nicely, I did them 2 days before and with stric instructions from the creator, they kept well until I filled the day of my party...thanks Trishie for the awesome recipe! and sorry I have no pics.. ;(

Feb 25, 2009

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 meringues, and also because I tasted the pieces that I trimmed from the edges of this one to fit into the plate, and after an hour or so, started having that eggy smell to them. I don't know why that happens! However, The dessert itself was wonderful with no egginess whatsoever! I did cut down the sugar to 3/4 of a cup, because a whole cup seemed wayy to sweet. I am glad I did, it was perfect like that! Also, I used regular white vinegar, and worked just fine. Thanks for sharing your great recipe!

May 11, 2009

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 to great volumes. My problem was with forming the shell. After doing a little research, I only spread the egg whites to within an inch of the circle lines and baked as directed. This turned out great. The first one I baked, I spread out the full diameter of the circle, upon baking it expanded and made a flatter shell that cracked alot. Once you get this part done, it is so easy to complete. This is fabulous!! Very sweet but oh so good!! It looked absolutley beautiful on the serving plate. Next time I will add more bananas because we love bananas and they go so well with this. There were no leftovers. Thanks for sharing this recipe.


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  • Calories
  • 278 kcal
  • 14%
  • Carbohydrates
  • 61 g
  • 20%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 3.9 g
  • 6%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 238 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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