Banoffee Pavlova w/ Coffee Cream

We love this broody take on a pavlova, with the irresistible flavours of banana, salted caramel sauce and a luscious coffee cream. Both the pavlova and the salted caramel sauce can be made the day before to keep assembly on the day simple. The simple coffee cream must be made just prior to assembly though. Also, if making the pavlova itself from scratch feels like too much, feel free to grab a good quality store-bought one.

Recipe & photography by Kelly Gibney

by Faye MacGregor on March 16, 2022



5 free range egg whites

275g caster sugar

1 teaspoon vanilla essence

1 teaspoon white vinegar

1 ½ teaspoon cornflour

Salted caramel sauce

3/4 cup cream

50 butter

1 teaspoon vanilla

¾ cup caster sugar

¼ cup boiling water

2 generous pinches flaky sea salt

Coffee cream

(Make this just prior to serving)

350ml fresh cream

1 teaspoon vanilla essence

2 tablespoons icing sugar

1 rounded teaspoon instant coffee

To assemble

2 All Good bananas – sliced

Roughly chopped dark chocolate to garnish


Preheat oven to 110 degrees Celsius (not fan bake)

Place the eggs in a large clean bowl. This must be ceramic, glass or metal. It cannot be plastic – this is very important.

Use electric beaters or a stand mixer to whisk until soft peaks have formed. Start at a slow speed and build up as the egg whites become firmer. Once you have soft peaks, you can add the sugar a heaped spoonful at a time waiting about 10 seconds before you add the next spoonful. The egg whites will get glossier and stiffer as you do this. Keep whisking until you have firm peaks.

Add the vanilla, vinegar and cornflour. Whisk for a further minute.

Spoon the mixture onto an oven tray lined with baking paper. The size of your pavlova should be similar to a small dinner plate. Keep good height and swirl the top with the back of a spoon to create a slight crater (this will make topping the pavlova easier later on). Work your way around the outside of the pavlova with a large spoon sweeping upwards to create a nice shape to the sides.

Bake for 90 minutes. Turn off the oven, keep the door closed and leave the pavlova to cool for at least 2 hours. Store in an airtight container until ready to use.

Salted caramel sauce

Place the cream and butter in a small saucepan. Melt over a low heat. Add the vanilla. Set aside.

Place the caster sugar and water into a large saucepan over a low heat. Stir well until the sugar has dissolved. 

Use a wet pastry brush to move any stray sugar crystals that are stuck to the side of the pot. Increase the heat slightly and do not stir the pot at all from now, though you may swirl the pan very gently occasionally to keep the heating of the sugar even. Leave the sugar to bubble until it is a light amber colour.

Remove from the heat and whisk it the cream and butter mixture. Do this VERY carefully as it will bubble up wildly. Add the salt and pour the caramel into a clean jar with a tight lid. Store in the fridge.

The caramel can be left unopened for up to 2 months in the fridge. Once opened, eat within 1 week. 

Coffee cream 

(Make this just prior to serving) 

Combine all the ingredients in a large bowl and use electric beaters to whisk until softly whipped. Do not over whip as the cream will split.

 To assemble

Ideally remove the salted caramel sauce from the fridge 20 minutes before assembly so that it is a good drizzling consistency.  Top the Pavlova with the coffee cream. You may not need all of it depending on the shape of your pavlova. 

Drizzle generously with salted caramel sauce (again you may not need all of it). Pile high with banana slices (and a little more salted caramel if you’d like) and garnish with dark chocolate. Serve immediately.

About Kelly

We're always on the hunt for inspiration to keep banana loving monkeys happy. So, we asked Kelly Gibney to help us out. Kelly is a wholefoods writer and Dish magazine columnist, and we're so pleased to be able to share her recipes with you.