5 Step Banana Pavlova

banana pavlova

5 Step Banana Pavlova

This banoffee-inspired Banana Pavlova is crunchy, soft, and sweet all at once. It’s best described as mini one-layer cakes made from meringues that are crispy on the outside and marshmallowy inside. The base can be topped in true banoffee-style with cream, banana, chocolate and caramel, or you can opt for a different combination.


  • 4 egg whites
  • 225g caster sugar
  • 1tsp cornflour
  • 397g caramel
  • 3 bananas, peeled and sliced
  • 284ml double cream
  • 25g dark chocolate, grated
  • Icing sugar


  1. Preheat the oven to 180°C (350°F/gas mark 4) and cover a baking sheet with nonstick baking paper.
  2. Whisk the egg whites until they are just stiff. Gradually add the sugar, a little at a time, whisking well after each addition. Continue until all the sugar is incorporated. Whisk for another 1-2 minutes until the meringue is stiff and glossy. Whisk in the cornflour. Spoon the mixture into a circle on the baking paper, making a slight dip in the middle. Place the baking sheet in the oven and immediately reduce the temperature to 130°C (250°F/Gas mark 1/2) and cook for 1 1/2 hours.
  3. Turn the oven off and leave the meringue inside until the oven is cool. Peel the pavlova off the baking paper and place onto a serving plate.
  4. Beat the caramel to soften it and then spread over the Pavlova. Top with the slices of banana.
  5. Whisk the double cream until soft peaks form and then spoon over the bananas. Finish off with a dusting of icing sugar or a sprinkling of grated chocolate and enjoy!
Birchwood Houses’ Banana Pavlova


What is the difference between a meringue and a pavlova?

Both dishes use whipped egg whites but typically differ in texture. A pavlova has a crispy and delicate exterior with a soft, pillowy inside that is reminiscent of marshmallows whereas a meringue is dry and crisp all the way through.

Is Pavlova best made the day before?

You can store the pavlova base in an airtight container for up to 2 days. Any longer and it may not be as crisp and light as when it was freshly baked. Decorate just before serving to ensure that wet ingredients like cream or caramel do not erode the pavlova base as they would if stored with toppings.

What are soft peaks?

Soft peaks are achieved when the cream is thick enough to form soft shapes (resembling peaks or small hills) just firm enough to hold briefly as you lift your whisking instrument, but which don’t hold on their own and fall back into the cream.

How long can you keep a homemade pavlova?

Generally up to 2 days, ideally unassembled if wet toppings are used.

Why didn’t my pavlova go crispy?

If there is a lot of moisture in the air, whether from humidity or even other cooking you are doing in the kitchen, this may affect the crispness of the pavlova crust.

If you’re craving a delicious dessert why not try our brownie recipe?

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