Mini Banofee Pavlovas Recipe

Rachael Dart | Spache the Spatula

Mini banofee pavlovas are an elegant way to elevate the classic pie. Ditch the pie crust, because pavlovas covered in banana and caramel...

Mini Banoffee Pavlovas Photo

How many “mini” desserts are you allowed to eat in one sitting? How small must said desserts be, to be deemed “mini”? Does a dessert made with egg whites count as health food?

These are the questions I pondered while shoveling in bite after bite of these addictively tasty mini banoffee pavlovas. I decided the answers didn’t matter as I happily licked my plate clean.

You guys, this is a pretty killer dessert. I took the always delicious classic, the banoffee pie, ditched the pie crust, and transformed it into little, personal clouds of heaven (a.k.a. crumbly, marshmallow-y pavlovas).

So, what exactly do we have going on here? Homemade dulce de leche fills the center wells of brown sugar-laced miniature pavlovas. Sliced ripe bananas sit on top, and a fluffy dollop of lightly sweetened whipped cream and finely grated dark chocolate finish it off---pure bliss.

Mini Banoffee Pavlovas Picture

Bananas just go with caramel flavors so freakin’ well (like in my favorite mini banana tarte tatin). For the caramel-y component of this (the toffee in “banoffee”), you could totally buy premade dulce de leche at the grocery store, but did you know that it’s so super simple to make your own? It’s seriously not any more difficult that opening a can and pouring out the contents.

All it takes is a can of sweetened condensed milk poured into a pie dish with a little sprinkle of salt, set inside a roasting pan that has a couple inches of water in it. You pop it in the oven for an hour and a half, and voila! Homemade dulce de leche!

Mini Banoffee Pavlovas Image

These little pavlovas would be perfect to serve at a party, or other event, because you can make the pavlovas and dulce de leche the night before, then assemble everything when you’re ready to serve! Or, you could even have a “make your own” table with all of the ingredients spread out for guests to serve themselves - super easy, and super fun!

We love it when bananas are the star of dessert. Don't miss our coconut banana bread pudding and banana cupcakes too.

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Mini Banofee Pavlovas Recipe

    6 Servings


For the Pavlovas:
  • 1/4 cup Granulated Sugar, plus 2 tablespoons
  • 2 tablespoons Brown Sugar, packed
  • 2 teaspoons Cornstarch
  • 2 large Egg Whites, at room temperature
  • 1/8 teaspoon Cream Of Tartar
  • 1/2 teaspoon Pure Vanilla Extract
For the Dulce de Leche:
  • 14 ounces Sweetened Condensed Milk, 1 can
  • pinch of Sea Salt
To Assemble:
  • Mini Pavlovas
  • 9 tablespoons Dulce De Leche
  • 2 large Bananas, sliced
  • 1/2 cup Heavy Whipping Cream
  • 1 tablespoon Confectioners Sugar
  • 1 ounce Dark Chocolate


For the Pavlovas:

  1. Preheat the oven to 250°F. Line a baking sheet with parchment paper; set aside.
  2. In a small bowl, stir together 1 1/2 tablespoon of granulated sugar and the cornstarch; set aside.
  3. In the bowl of an electric mixer fitted with the whisk attachment, beat together the egg whites and cream of tartar until soft peaks form. Beat in the vanilla. Add in the remaining granulated sugar and brown sugar, a tablespoon at a time, and beat until stiff peaks form.
  4. Sift the sugar-cornstarch mixture over top and fold in with a silicone spatula.
  5. Spoon the meringue onto the prepared baking sheet in 6 even mounds, about 3 inches in diameter. Make a little indented well in the center of each meringue (this is where your dulce de leche will go).
  6. Bake for 45 minutes until barely golden. Turn off the oven, but the leave the meringues inside. Crack the oven door and allow them to sit in the oven for 10 minutes before removing and transferring to a wire rack to cool completely.

For the Dulce de Leche:

  1. Preheat oven to 425°F.
  2. Pour the sweetened condensed milk into a pie dish. Sprinkle with a pinch of salt, then cover with tin foil.
  3. Place the pie dish in a large roasting pan. Fill the roasting pan with enough water to cover about half to three-quarters of the pie dish.
  4. Bake for 90-120 minutes (adding more water to the roasting pan as needed), until it appears caramel brown and thick. Whisk the dulce de leche to get a smoother texture. Allow to cool before storing in the fridge.

To Assemble:

  1. Fill each pavlova with 1 1/2 tablespoons of the dulce de leche. Arrange a few banana slices on top.
  2. In a bowl, whip the heavy cream to soft peaks. Add in the confectioner’s sugar and whip to stiff peaks. Divide the whipped cream among the pavlovas.
  3. Using a microplane, grate the chocolate over the tops of the pavlovas.


Cooking Method:
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Related Recipes:
Dessert Recipes, Baking Recipes, Baked Recipes, Egg White Recipes, Banana Recipes, Caramel Recipes, Party Food Recipes
Recipe Yields:
6 servings with leftover dulce de leche
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Rachael Dart
Recipe Yields: 6 servings with leftover dulce de leche
Prep Time: 25 minutes
Cook Time: 175 minutes
Total Time: 200 minutes

Nutrition Facts

Servings Per Recipe 6

Amount Per Serving
Calories from Fat 116
Calories 546

% Daily Value*
Total Fat 15g
  Saturated Fat 6g
Sodium 171mg
Total Carbohydrate 85g
  Dietary Fiber 1g
  Sugars 75g
Protein 10g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Rachael Dart

About Rachael

Rachael is passionate about every kind of food, but especially desserts. Her blog, Spache the Spatula, is darling! We're so glad to have her as a Dessert fanatic.

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