Banana Curd

Submitted by Tisme

"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!!!"

 

• Ready In: 1hr
• Ingredients: 5
• Yields: kg

ingredients

• 4 large bananas (ripe , but not spoiled)
• 125 g butter
• 1 1⁄2 cups caster sugar
• 1 lemon (using the juice and grated rind)
• 4 eggs

directions

1. 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.
2. Beat the eggs with a wooden spoon, then gradually beat in 3 tablespoons of the banana mixture, (doing this; perevents the eggs from curdling.).
3. 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.
4. Pour into hot sterilized jars and seal.

Reviews

[Lucy P.]

Fantastic recipe! I halved it and hope to make banoffee Danish with it!

 

[sjdagg]

This is so simple to make and absolutely delicious. I am completely addicted to it. Thanks and congratulations to TIsme.

 

[clare.duffy]

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.

 

[gailanng]

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.

 

[jettagirl33]

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!