Banana Curd

READY IN: 1hr
Recipe 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!!!

Top Review by Lucy P.

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

Ingredients Nutrition

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.

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