This banana curd is so close to being a dessert. It is wonderful and quite adaptable. You can use some as a topping for oatmeal, cereal, cookies, toast, smoothies, ice cream, and even cakes. You can also consume it with crackers or biscuits. Alternatively, you may eat it spoonful by spoonful like my granddaughter does!
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Total Time: | 20 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 5 tablespoons butter
- 3 medium ripe bananas, pureed
- ½ cup brown sugar
- 2 tablespoons lemon juice
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon lemon zest
- ⅛ teaspoon salt
- 2 eggs
- 1 egg yolk
Instructions
- Melt butter in a saucepan over medium-low heat. Add banana puree, brown sugar, lemon juice, vanilla extract, cinnamon, lemon zest, and salt. Cook, stirring constantly, until slightly thickened, 8 to 10 minutes.
- Beat eggs and egg yolk in a bowl until foamy. Add 2 to 3 tablespoons hot banana mixture to temper the eggs. Slowly add egg-banana mixture to saucepan and cook, stirring constantly, until the back of a spoon is coated with the curd, 4 to 7 minutes.
Nutrition Facts
| Calories | 121 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 74 mg |
| Sugars | 13 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Amazing! Tastes like banana bread. I used it to fill french macarons and everyone loved it. I skipped the lemon zest because I didn’t have any but it was great anyway.