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A close up view of a bananas foster pavlova.
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5 from 1 vote

Bananas Foster Pavlova

This Pavlova differs from the traditional, in both its use of brown sugar to flavour the meringue base, and using bananas foster as a topping, rather than fresh fruit. It all comes together wonderfully!
Prep Time30 mins
Cook Time1 hr 20 mins
Cooling Time3 hrs
Course: Dessert
Cuisine: Australian, Gluten-free
Servings: 6 People
Calories: 645kcal
Author: Marie Porter

Equipment

Parchment Paper
Baking Sheet

Ingredients

Meringue:

  • 4 Large Egg Whites
  • ½ Cup Super Fine / Castor Sugar *
  • ½ Cup Brown Sugar Packed
  • Pinch Salt
  • 1 teaspoon Vanilla Extract
  • 2 teaspoon Vinegar
  • 1 teaspoon Cornstarch

Bananas Foster:

  • 2 tablespoon Butter
  • 1 Cup Brown Sugar
  • ¼ Cup Amber Rum
  • 1 teaspoon Cinnamon
  • 4-5 Bananas

Whipped Cream:

  • 1 ¼ Cup Heavy Cream
  • ¼ Cup Brown Sugar Loose, NOT packed
  • ¼ Cup Amber Rum
  • ½ Cup Toasted Pecans

Instructions

  • Get ready: Preheat your oven to 350 degrees. Remove eggs from fridge and allow to warm to room temp (about 5 minutes). Line a baking (cookie) sheet with parchment paper, and set aside. Fit your electric mixer with the whisk attachment.
  • In your mixer bowl, beat egg whites together with salt until glossy peaks form. Slowly add in the sugars, and continue whipping until stiff peaks form. Turn off mixer, remove bowl.
  • Sprinkle vanilla, vinegar, and cornstarch over meringue, gently fold in till combined.
  • Heap meringue onto the center of your baking sheet. Use a spatula to spread the meringue out to approximately an 8-9″ circle. I like to have my meringue a fairly even depth throughout – some like a mound, some like it to be a little concave. If you want to get really fancy, put the meringue into a pastry bag and pipe it out as a mass of swirls that form your 8″ circle! It’s really up to you!
  • Put the baking sheet into your oven, and turn the temperature down to 250 degrees. Bake for 1 hour and 20 minutes. Once your timer goes off, turn the oven off and let the meringue cool in the oven for several hours. The baking of the meringue can be done the day before, if needed!

AS THAT IS BAKING:

  • Make your Bananas Foster topping: In a medium saucepan, melt butter over medium heat. Add brown sugar, cinnamon, and rum, stirring until well combined. Add banana slices, and cook for about 5 minutes, or until desired texture. Remove from heat, allow to cool to room temperature.
  • Just before serving, whip the heavy cream, along with the brown sugar. Once it’s just about thick enough, turn the speed down and add the rum. Once rum is fully combined, turn up the speed and whip until it reaches a good, thick texture.
  • Mound the whipped cream on your pavlova, and top with bananas foster and toasted pecans. Serve immediately!

Notes

* Super fine / castor sugar is granulated sugar with a much finer grain size than regular granulated sugar. It is NOT powdered / icing sugar! Super fine sugar is usually sold near the sugar in the baking aisle, in small boxes – sometimes resembling milk cartons. If you aren’t able to find actual super fine sugar, you can process regular granulated sugar in your food processor until fine. Measure AFTER you process!

Nutrition

Calories: 645kcal | Carbohydrates: 100g | Protein: 4g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 78mg | Sodium: 105mg | Potassium: 437mg | Fiber: 2g | Sugar: 89g | Vitamin A: 898IU | Vitamin C: 7mg | Calcium: 94mg | Iron: 1mg