Banana Curd
Elevate your banana game with this luscious, homemade Banana Curd! Bursting with the natural sweetness of ripe bananas, a hint of zesty lemon juice, and the richness of real butter, this silky-smooth spread is the perfect balance of creamy and tangy. Made with simple ingredients like eggs, vanilla extract, and a touch of both granulated and brown sugar, this recipe comes together in under 30 minutes for a decadent treat that’s versatile and utterly delicious. Whether slathered on toast, dolloped over pancakes, or used as a filling for cakes or pastries, Banana Curd is a delightful twist on traditional fruity spreads, making it a must-try for banana lovers and dessert enthusiasts alike. Enjoy it fresh from the jar and savor the flavors of this easy-to-make, refrigerator-friendly delight!
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Recipe Information
Ingredients
- 2 medium ripe bananas
- 6 tablespoons unsalted butter
- 0.5 cups granulated sugar
- 2 tablespoons brown sugar
- 3 large eggs
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Instructions
Peel the bananas and mash them in a bowl using a fork or a potato masher until smooth. Set aside.
In a medium-sized heatproof bowl, whisk together granulated sugar, brown sugar, and eggs until well-combined.
Stir in the mashed bananas, lemon juice, and vanilla extract until fully incorporated.
Set up a double boiler by placing the bowl over a pot of simmering water. Make sure the bottom of the bowl does not touch the water.
Add the butter to the bowl in small chunks, stirring continuously as it melts.
Cook the mixture over low to medium heat, stirring constantly with a silicone spatula or wooden spoon to prevent the eggs from curdling.
Continue cooking and stirring for 10–15 minutes, or until the mixture thickens and coats the back of the spoon. Do not let it boil.
Remove the bowl from heat and pour the banana curd through a fine-mesh sieve into a clean jar or container to remove any lumps.
Allow the curd to cool to room temperature, then cover and refrigerate for at least 2 hours to set completely.
Serve the banana curd as a spread for toast, a filling for cakes, or a topping for pancakes, waffles, or yogurt. Store in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
1500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.7 g | 112% | |
| Saturated Fat | 46.7 g | 234% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 230 mg | 10% | |
| Total Carbohydrate | 177.2 g | 64% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 147.5 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 131 mg | 10% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1133 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
