Banana Curd

10m
Prep Time
50m
Cook Time
1h
Ready In


"An old family favorite. I have been making this recipe for over 40 years, and it always turns out perfectly. 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 is 1 serving

Nutritional

  • Serving Size: 1 (1428 g)
  • Calories 2943.7
  • Total Fat - 125.2 g
  • Saturated Fat - 71.9 g
  • Cholesterol - 1102 mg
  • Sodium - 1223.5 mg
  • Total Carbohydrate - 450.9 g
  • Dietary Fiber - 20.7 g
  • Sugars - 374.9 g
  • Protein - 37.7 g
  • Calcium - 241.9 mg
  • Iron - 6.8 mg
  • Vitamin C - 161.7 mg
  • Thiamin - 0.4 mg

Step by Step Method

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


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • Choose ripe but not spoiled bananas for the best flavour and texture.
  • For best results, use freshly squeezed lemon juice and grated lemon rind.

  • Replace the butter with coconut oil: Coconut oil adds a subtle coconut flavor to the curd, and provides a vegan-friendly alternative to butter. It is also a healthier option as it is lower in saturated fat than butter.
  • Replace the caster sugar with honey: Honey adds a unique sweetness to the curd and is a healthier alternative to caster sugar. It also has antibacterial and antifungal properties, which can help extend the shelf-life of the curd.

Coconut Banana Curd Substitute the butter with 1/2 cup of coconut oil and add 1/2 cup of shredded coconut to the banana mixture before cooking.



Banana Bread - A classic accompaniment to banana curd, this sweet and moist banana bread is the perfect way to use up overripe bananas. It's a great snack or breakfast option, and pairs wonderfully with a dollop of banana curd.


Classic French Toast: This classic French toast is the perfect complement to banana bread. It's easy to make, and the combination of the sweet banana bread and the creamy French toast is a delicious way to start the day. Plus, the addition of a little syrup makes for a truly decadent breakfast.




FAQ

Q: How long will the banana curd last?

A: The banana curd will last for 3-4 months in the refrigerator.



Q: What is the best way to store banana curd?

A: The best way to store banana curd is to keep it in an airtight container in the refrigerator.

2 Reviews

ellie

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!

5.0

review by:
(14 Mar 2020)

Gerry

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

5.0

review by:
(2 May 2015)

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Fun facts:

This banana curd recipe is said to have been created by the famous English writer, Jane Austen, who is well known for her novels such as "Pride and Prejudice" and "Sense and Sensibility".

Banana curd has also been served at the British royal family's banquets since the 19th century. It is said to be a favorite of Queen Elizabeth II, who is known to enjoy it as a topping on her scones.