Fantastic recipe! I halved it and hope to make banoffee Danish with it!
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!
This is so simple to make and absolutely delicious. I am completely addicted to it. Thanks and congratulations to TIsme.
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.
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.
This is a great recipe, one I have had for years. I don't use the grated rind or my kids would hate it, but everything else, to the letter. It's sort of a semi-healthy sandwich spread, with the consistency of hazelnut spread (sort of) - delicious on toast or sandwiches. My kids love a dollop of it on waffles. I used some bananas I had already frozen and it was just great. Thanks!
This is wonderful. Just had a taste, as I actually made it for my niece, who is a banana addict. Thanks for sharing.
This was so good! I only made a 1/4 of the recipe because I was trying to use up an over-ripe banana. It is really delicious, great flavor and consistency. I ate it over some whole wheat buttermilk pancakes.
I have been eating this by the spoonful! I can't wait to serve it with some scones to some colleagues. I put it in a water bath and the color really lightened up to a creamy light yellow. Thanks for this keeper Tisme!
I love bananas and I love the texture of curd so this was great! I didn't "can" it but shared with everyone I could think of. Wouldn't change anything!