Banana Mess | Slimming & Weight Watchers Friendly

Ingredients

• 2 mediumbananas
• 100 mllow-fat double cream alternative
• 200 gfat-free Greek yoghurt
• 1 nest (approximately 180 g), crumbledmeringue
• 4 tsptoffee-flavour dessert topping

Instructions

1. 1

   Mash the banana

   Peel both bananas. Mash one in a bowl with a fork until it forms a chunky purée, then slice the other and set it aside.

2. 2

   Whip the cream

   Put the low-fat double cream alternative in a mixing bowl and whisk on high speed with an electric hand whisk for about 2 minutes, until soft peaks form. Avoid whisking it too much, or it may become too stiff to fold in.

3. 3

   Fold the mixture

   Add the yoghurt and mashed banana to the whipped cream alternative. Gently fold them in with a rubber spatula or large metal spoon until combined, taking care to keep the mixture airy.

4. 4

   Layer and serve

   Divide a little banana cream mixture between 4 serving dishes. Add some banana slices, crumbled meringue and ½ tsp toffee topping to each. Repeat with the remaining banana cream, banana slices and meringue, then drizzle the rest of the topping over the desserts and serve.

What is Banana Mess?

Eton Mess is a British pudding traditionally associated with strawberries, cream and crushed meringue. This variation swaps the berries for banana and adds toffee topping.

The combination works because soft banana cream contrasts with crisp meringue, while the toffee brings a sweet, buttery note. It’s assembled in individual dishes, so the layers are easy to portion.

Nutrition and macros by portion

The nutrition label shows one serving as written: 266 calories, 8g protein, 44g carbs, 6g fat.

The banana and meringue provide most of the carbohydrate, while the cream alternative and toffee topping contribute fat and sweetness. Greek yoghurt supplies much of the protein. Serve alongside fresh fruit or after a meal with plenty of vegetables to balance the overall plate.

Choosing the bananas

Ripe bananas: Use fruit that gives slightly when pressed and has a sweet aroma. It will mash easily and bring plenty of flavour to the cream mixture.

Two textures: Mash one banana for a smooth-ish base with a little body, and slice the other so there are distinct pieces in each serving.

Whipping and folding

Soft peaks: Stop whisking when the cream alternative holds a soft peak that gently droops. Whipping it further can make it too stiff to combine smoothly.

Gentle folding: Use broad, slow strokes to bring in the yoghurt and banana purée. Scraping around the bowl and through the centre helps combine everything without knocking out too much air.

Layering for contrast

First layer: A little banana cream at the bottom gives the toppings something to sit on and makes the layers visible through clear serving glasses.

Meringue: Crumble the nest into bite-sized pieces rather than fine crumbs, so some crunch remains among the soft cream and fruit.

Toffee: Add the measured topping between the layers and finish with a drizzle over each dish for flavour throughout.

When to serve it

Serve promptly after assembling. The meringue is at its crispest before it has time to absorb moisture from the banana cream.

Prepare the components ahead if useful, but keep them separate and layer them shortly before serving for the best contrast.

What to serve alongside

The individual portions make a complete, sweet pudding on their own. If serving after a larger meal, use small dishes and keep the other courses simple.

A few extra slices of banana can make a fresh-looking garnish, though the recipe already includes banana in the layers.

Recipe notes & tips

• Use a clean, dry bowl for whipping the cream alternative.
• Stop whisking as soon as soft peaks form.
• Fold the yoghurt and banana in gently rather than stirring briskly.
• Break the meringue into pieces that are easy to scoop with a spoon.
• Divide the ingredients evenly between the 4 dishes for consistent portions.

Variations

• Add berries: Layer in a few sliced strawberries or raspberries for a fruity twist.
• Use caramel: Swap the toffee-flavour topping for a caramel dessert sauce.
• Add nuts: Scatter chopped toasted hazelnuts over the top for extra crunch.
• Try a chocolate finish: Drizzle a little chocolate sauce over each assembled dish.
• Make it individual: Build the layers in small glasses for a neat presentation.

Common mistakes to avoid

• Over-whipping the cream alternative: Stop at soft peaks so it can still be folded in easily.
• Stirring too firmly: Fold with slow, broad strokes to keep the mixture light.
• Mashing both bananas: Keep one banana sliced so the finished dessert has pieces of fruit.
• Crushing the meringue too finely: Leave some larger pieces to preserve a crisp texture.
• Assembling too early: Layer shortly before serving so the meringue does not soften as much.

How to store

Store any assembled leftovers covered in the fridge and eat within a day; the meringue will soften over time. For the best texture, keep the components separate and assemble just before serving.

Frequently asked questions