Scrumdiddlyumptious chocolate banana marshmallow slice!

Preparation time
35 mins
Cooking time
20 mins
25 people
Meal course
cakes / cookies / slices
Posted by
Posted on
200 gram
Base: sweet biscuit crumbs (I used rich tea)
1 cup
desiccated coconut
1 cup
cocoa powder
2/3 cup
golden syrup
2/3 cup
1 1/2 cup
caster sugar
2 tsp
Agar Agar Powder
80 mililiter
glucose syrup
1/2 cup
3/4 cup
Aqua faba (butter bean)
1/2 tsp
Xanthum gum
2 tsp
Vanilla extract
1 Dash
Banana flavouring/ colouring (please be aware that some additives will deflate the aquafaba. Unfortunately trial and error is how I know which brands work for me!
300 gram
1 tbsp
sunflower oil
Scrumdiddlyumptious chocolate banana marshmallow slice!

Scrumdiddlyumptios chocolate Banana Marshmallow slice!

So I am REALLY EXCITED to be able to share this one with you!!!
It is super delicious!
After developing my recipe for marshmallows, I was inspired to test it out in a few recipes, so this was one of the recipes I came up with.

So this slice has a chocolate top with a Banana flavoured marshmallow centre and a lovely chocolate coconut biscuit crumb base!
It has just the right combination of soft, crisp and chewiness!



For other variations on flavour, you could make the marshmallow any flavour you fancy..strawberry, pineapple, mint etc…even chocolate marshmallow!
To the crumb base, you could add chopped pistachios or fruit for example…or you could leave out the cocoa, and top the marshmallow with toasted coconut instead of chocolate for a more tropical flavour and less calories!
If you want to make them gluten free, be sure to choose gluten free biscuits to use in the base!

For a xmas slice, make the marshmallow mint and add crushed candy canes over the chocolate before it sets!!!

Here is the link to the flavouring drops I used if you want to find something similar.
If you google “flavoring/flavouring drops” then you should be able to find something online in your country, or that can be shipped to you.
Right ,let’s get down to the recipe!


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Katrina Stuart, founder of and passionate plant-based/vegan foodie. Innovator, gourmet, gastronome and expert cook, baker and chocolatier. Mother of four equally passionate and discerning foodies.


Scrumdiddlyumptious chocolate banana marshmallow slice!



200 grams Rich tea biscuits (or other sweet plain biscuits)
1 cup Dessicated Coconut (250 mls)
1 cup Cocoa powder (250 mls)
2/3 cup golden syrup (160 mls)
2/3  cup vegan Margarine

Marshmallow centre:

1 1/2 cups caster sugar (330 grams)
2 tsps Agar agar powder (8.8 grams)
1/3 cup (80 mls) Glucose syrup (or corn syrup)
1/2 cup water  (135 grams)

3/4 cup  (175 grams)Aquafaba (liquid from a can of Butter beans or Chickpeas)
1/2 tsp (2 grams) Xanthum gum
2 tsp Vanilla extract (10 ml)
Suitable banana flavouring drops and colour *

Chocolate coating:

300 grams dark chocolate (I used Cadbury’s Bourneville which is currently vegan)
1 tbsp Sunflower oil

* Link to the flavouring drops I used are above in the description.
In the USA and Aus try Capella flavours.
Be aware SOME colourings will deflate aquafaba.
I have successfully used Queen colouring drops from Australia and Barco powder colour , yet had fails with natural food colouring and sugarflair fondant colouring in the UK, so you will have to use trial and error with colouring if you have a fail.

  1. Ok, so its really simple… Slice: -Chuck your packet of biscuits into the blender and turn to fine crumbs. (In the UK we have plain sweet biscuits called Rich tea which is what i like to use for this kind of base, but you could use oat biscuits, or any other biscuit you have in your country which is nice for a crumb base.).
  2. -Add desiccated coconut (fine dried shredded coconut- if you don't like coconut then omit it and exchange for extra biscuit crumbs)
  3. -add cocoa
  4. -mix dry ingredients together
  5. -In a small saucepan heat up the golden syrup and margarine until it is melted together and runny. (If you don't have golden syrup, you can use an alternate syrup, but eyeball the quantity as you mix it into the dumb, as we want the crumb base to set firm and hold together and if a runny, less sticky syrup is used ,you may need less of the liquid.)
  6. -pour into the crumb mixture and mix in well with a wooden spoon.
  7. -tip the crumbs mixture into a slice tray lined with baking paper.(Slice tray approx 13.5 x 9 inch / 32 x 24 cm and 1 inch deep at least.)
  8. -squash the mixture down evenly across the tray and then roll firmly to make a flat, compressed surface, then chill.
  9. Marshmallow: Add the Sugar, Agar agar powder into a dry saucepan and combine thoroughly.
  10. Add the water and whisk to combine properly, then add the glucose and slowly bring to the boil while stirring,before lowering the heat. Using a candy thermometer bring it up to approx 240- 250 f stirring every now and then.
  11. While you are doing that, with your spare 3rd hand, place the Aquafaba into a bowl with the xanthum gum and whip to stiff peaks.
  12. Add the vanilla and whip again.
  13. Once the sugar syrup is the correct temp, take it off the stove, whisk until the bubbles settle and it goes translucent, and then while beating the Aquafaba foam, slowly drizzle the sugar syrup in, whipping all the while…
  14. Add the banana essence and colouring towards the end and beat in properly.
  15. Once the marshmallow is done, take your slice tray out of the fridge and pour on the marshmallow and spread it out evenly, then chill.
  16. Time to lick the bowl and beaters now! Once set its time to add the chocolate topping.
  17. Add the chocolate and the oil to a cold bowl, then melt together . (i used Cadburys bournville chocolate for this as it is vegan in the UK (at the moment anyway- they often change ingredients so check packet before buying). If you use a high quality chocolate like Lindt etc that melts to a liquid very easily, you may not use the oil, but for a hard chocolate like cadburys etc, you will want to add the oil so the chocolate is cut-able)
  18. Spread chocolate evenly over slice and place back in fridge to chill.
  19. Once the chocolate has firmed a bit, make sure you score the top into portions, before it goes hard, otherwise it will be a mess to cut!
  20. Chill…slice, eat!!!


  1. Lynette said on September 25, 2016 Reply
    I made this, but as I love peppermint chocolate, I used a little bit of green food colouring and some peppermint flavouring essence. Of course the peppermint essence I used contained peppermint oil didn't it, so the fluff collapsed (probably by half). Nevertheless I completed the dish, and it was voted a total success by the family at my weekly family lunch with mum. I suggested that I would make a different flavour next time to keep the marshmallow volume higher. I was told to make the peppermint again. My neice is vegan (the rest of us are omnis), so I love making vegan desserts for our family get togethers. I'll tackle the Aussie pavlova sometime in the not too distance future. You can't have a big family feast in Australia without a pavlova.
    1. katrinastuart said on September 25, 2016 Reply
      I had this happen to me actually too, when making it for guests while they were over! It was so embarrasing when the marshmallow deflated, so i ditched it and made another batch, then it did the same :/ I put it in the slice this time and yes, it did set thankfully and was still a good texture, but just not as pillowy as it could have been and it wasn't until later I realised the culprit! I had been using Queen food colouring drops I had left over from Australia to colour the yellow Marshmallow and had run out, so i used some UK Sugarflair brand these two times and it deflated, and it was due to Curcumin in the food colouring! Every natural food colouring I have used so far has had Curcumin as the base and it flops meringues Marshmallow- the lot! There is a brand of food colouring that doesn't use Curcumin though and works, I believe it might be TruColour? Claire Boissel, on the Plantified facebook group sells it! Now onto the peppermint flavour...yes, the oil based essences will do that however, you COULD TRY folding it in right at the end when you take it off the mixer! If you fold it carefully with a spatula, you might just manage to escape the deflation that occurs when you whip it in. Failing that, I successfully use peppermint flavour in my meringues and marshmallow, and it is a product called Special ingredients Flavour Drops- Garden Mint. All their flavourings are WATER BASED not oil, so you can use any of them successfully, and they are also vegan, and natural! You could also try the Capella brand of flavouring drops too, which are also water based, but I am not sure if they are all natural based! The Aussie Pavlova makes a huge pav so make sure you have a big baking sheet to put it on! :)

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