Australian dessert topped with fresh whipped cream and fruit. Pavlovas can be filled with anything! Jam, lemon curd, whipped cream, mousse, and are usually topped with fruit like berries and peaches. I decided to take a twist on the usual delicacy and made a peanut butter banana one! It was delicious! These mini peanut butter banana pavlovas are individually sized with a homemade banana whipped cream and topped with a peanut butter drizzle. The fresh banana whipped cream pairs perfectly with a drizzle of peanut butter and some chocolate curls if you want some extra pizazz. The base of a pavlova is a meringue which is egg whites with some sugar. When baked in the oven at a low temp it transforms into a soft airy center with a crunchy outer shell. I remember reading the history of pavlovas a long time ago and found an article about it, it’s very interesting!
Learn how to make this delicious treat with me down below!
How To Make Mini Peanut Butter Banana Pavlovas:
Only FIVE ingredients!
Egg whites: The base of your meringue.
Caster Sugar/Superfine Sugar: My favorite sugar. It’s a mix between granulated and powdered sugar. This sugar is a must with this recipe. It dissolves nicely with the egg whites to form the marshmallow centers in these meringues.
Cornstarch: Helps hold the shape of the meringues.
Cream of tartar: Acidity stabilizes the egg whites.
Vanilla: Enrich the flavor of the egg whites.
Step 1: In a large clean bowl, simply beat the egg whites to form soft peaks, gradually sprinkle caster sugar in a little at a time to slowly build air into the whites. Beat continuously until the whites form stiff glossy peaks. Fold in cornstarch, cream of tartar, and vanilla. Done! (Note: You want the bowl to be super clean so the egg whites can whip up correctly.)
Step 2: Either pipe or scoop 10 mounds of the egg white mixture between the two cookie sheets as shown above, leaving a whole in the center for the filling after the pavlovas have baked. Bake at 350 F for 5 minutes then reduce the heat to 200 F and continue baking for 35-40 minutes. (Note: The higher temperature allows the pavlovas to get a nice crisp shell on the outside, and reducing the temp cooks the inside slowly resulting in a marshmallow texture.) Let the pavlovas completely cool, they are very delicate so pick them up gently.
Step 3: Make the banana whipped cream by mashing or giving the banana a light blend with a hand mixer until the banana is a liquid consistency. In a separate bowl, beat the heavy cream until it is at a soft peak consistency. Then add in the sugar and vanilla and beat until incorporated. Fold in the mashed bananas and top in the centers of the pavlovas. Microwave peanut butter and drizzle over the tops. Cut up a fresh banana and lay a couple of slices on top, add chocolate shavings or chips to your desire. Enjoy immediately!
Such a funky yet absolute stunning dessert! The flavors are amazing. Be sure to make this and comment down below your results. I would love to see a picture of these, so be sure to tag me on instagram @thebigbootybaker or email me a photo thebigbootybaker@gmail.com -XOXO Tiffany
Peanut Butter Banana Mini Pavlovas
Ingredients
Mini Pavlovas
- 4 egg whites at room temperature
- 1 cup 225g caster/superfine sugar
- 1½ tsp cornstarch
- ½ tsp cream of tartar
- 2 tsp vanilla extract
Banana Whipped Cream & Toppings
- 1 ripe bananas 1 mashed
- ½ cup 120ml heavy whipping cream
- 1 tbsp caster/superfine sugar
- 1½ tsp vanilla extract
- 2 tbsp peanut butter
Instructions
Pavlovas
- Line 2 baking sheets with parchment paper and preheat the oven to 350°F.
- In a squeaky clean bowl with a hand mixer or in a stand mixer with a paddle attachment, beat eggs whites on medium speed until the whites form soft peaks.
- In 1 tablespoon amounts, slowly add the sugar in a little at a time while beating until stiff glossy peaks form. Turn off mixer and gently fold in cornstarch and cream of tartar with a spatula, then add vanilla and fold.
- Transfer mixture into a piping bag fitted with a large tip (I used Ateco 867 tip) and pipe 10 mounds leaving a whole in the middle of each one, so whipped cream can be placed there later. (5 on one baking sheet and 5 on the other) Or you can spoon 10 large dollops, again leaving a whole in the middle.
- Bake for 5 minutes at 350°F then switch the oven temperature to 200°F and bake for 35-40 minutes.
Banana Whipped Cream
- Beat heavy cream in a large bowl on high speed until light peaks form. Then, slowly add in sugar and mix until stiff peaks form, add in vanilla and mix. Fold in well mashed banana in the whipped cream (make sure the banana is mashed to a liquid consistency before folding.)
- Spoon the banana whipped cream into the center of the pavlovas. Melt peanut butter for 30 seconds in the microwave and drizzle on top. Add thin slices of the remaining banana on top. Feel free to add chocolate shavings or chocolate chips. Enjoy!