Banana Curd

"I have made this a few times, keeps about 3-4 months in the refrigerator, goes well as a filling in cakes, or on scones, muffins,fesh bread or whatever takes your fancy!!!"
 
Download
photo by gailanng photo by gailanng
photo by gailanng
photo by Stephanie Y. photo by Stephanie Y.
Ready In:
1hr
Ingredients:
5
Yields:
1 kg
Advertisement

ingredients

Advertisement

directions

  • Mash the banana, using a wooden spoon oR fork. Melt the butter slowly in a heavy based pan, then add the sugar, bananas, lemon rind and juice. Cook for 10 minutes.
  • Beat the eggs with a wooden spoon, then gradually beat in 3 tablespoons of the banana mixture, (doing this; perevents the eggs from curdling.).
  • Pour onto the remaining banana mixture, stirring constantly, until the mixture thickens and is thick enough to coat the back of a spoon; but do not boil.
  • Pour into hot sterilized jars and seal.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Fantastic recipe! I halved it and hope to make banoffee Danish with it!
     
  2. This is so simple to make and absolutely delicious. I am completely addicted to it. Thanks and congratulations to TIsme.
     
  3. have just made a batch for the first time.... wow! could not stop licking the pan. I have no doubt that my 2 boys will love it on toast for their breakfast.
     
  4. This is a public service announcement: I stongly suggest trying this recipe. A fantastic use of ripening bananas with an appeal for young and old alike. Made for Edn'8 A/NZ.
     
  5. Amazing recipe! though I tweaked it a little. I thoroughly blended the mixture before I poured it into hot jars and sealed it. The texture was perfect. I didn't have any caster sugar so I used regular granulated sugar and it turned out fine. Plus, I only used 1 cup of sugar instead of 1.5 cups and the sweetness was just right. Thanks for the recipe!
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes