Banana Curd

Prep Time
Cook Time
Ready In

"An old family favourite. This curd keeps about 3-4 months in the refrigerator, goes well as a filling in cakes, or on scones, muffins, fresh bread or whatever takes your fancy!!! Yield 1 kg"

Original recipe yields 1 serving


  • Serving Size: 1 (1461 g)
  • Calories 4785.1
  • Total Fat - 150.9 g
  • Saturated Fat - 76.4 g
  • Cholesterol - 1102 mg
  • Sodium - 1217.8 mg
  • Total Carbohydrate - 784 g
  • Dietary Fiber - 52.7 g
  • Sugars - 345.7 g
  • Protein - 95.7 g
  • Calcium - 4389.6 mg
  • Iron - 290.4 mg
  • Vitamin C - 134 mg
  • Thiamin - 22.9 mg

Step 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.

Step 2

Beat the eggs with a wooden spoon, then gradually beat in 3 tablespoons of the banana mixture, (doing this; prevents the eggs from curdling).

Step 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.

Step 4

Pour into hot sterilized jars and seal.

Tips & Variations

No special items needed.



Very good and easy too! We put the curd in individual custard cups - 7 cups. Great by itself or wonderful topped with cream. Thanks for sharing!

review by:
(14 Mar 2020)


I love lemon curd,couldn't resist giving banana curd a try. Very pleased with the lovely taste and texture. A keeper or sure!

review by:
(2 May 2015)