Chocolate, salted caramel & banana mess

Chocolate, salted caramel & banana mess

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(3 ratings)

Prep: 15 mins Cook: 10 mins

More effort

Serves 2
Swap the berries of an Eton mess with banana, and turn the traditional cream dessert into a banoffee-like treat

Nutrition and extra info

Nutrition: per serving with both sauces

  • kcal938
  • fat71g
  • saturates44g
  • carbs70g
  • sugars69g
  • fibre2g
  • protein5g
  • salt0.5g


  • ½ vanilla pod, scraped of seeds
  • 150ml double cream
  • 2 ready-made meringue nests, crumbled into chunks
  • 2 bananas, sliced



    Probably the best known, most popular tropical fruit, their name probably derives from the…

For the salted caramel sauce

  • 2 tbsp caster sugar
  • 3 tbsp double cream
  • 1 tbsp butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • pinch of sea salt flakes

For the chocolate sauce

  • 2 tbsp full-fat milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 1 tbsp double cream
  • 50g dark chocolate, broken into small pieces
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…


  1. To make the salted caramel, put the sugar and 2 tbsp water in a small heavy-bottomed saucepan. Place on a low heat and swirl gently until the sugar has melted. Turn up the heat and let the sugar bubble and caramelise to a nutty brown. Take off the heat and pour in the cream, butter and salt flakes – do this carefully, as it may spit. Gently stir together until smooth and glossy.

  2. For the chocolate sauce, bring the milk and cream to the boil in a small saucepan. Put the chocolate bits into a bowl. Pour over two-thirds of the milk and cream mixture, stirring until melted and smooth. Adjust the consistency with the remaining hot milk mixture.

  3. Put the vanilla seeds into the cream and whip until just holding soft peaks. Fold the meringues and banana slices into the cream, leaving a few slices for garnish. Put in serving dishes and drizzle with the two sauces. Top with the remaining banana slices. Serve immediately.

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Comments, questions and tips

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4th Aug, 2013
Very indulgent and easy to make. I used the recipe on this site for the microwave meringue as didn't have any. I also added vanilla ice cream, will be making again.
29th Jul, 2015
Is there an alternative to full fat milk. When only a small amount (2 tbsp.) is needed the rest gets wasted as we only drink fully skimmed for tea or coffee.
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