Quick Banoffee Curd
User Reviews
5
Quick Banoffee Curd
Description
Quick Banoffee Curd uses ripe bananas pureed with fresh lemon juice and zest to provide a balanced citrus note. The mixture is gradually heated with butter and sugars to dissolve them before briefly cooking with beaten eggs until thickened. The careful temperature control prevents curdling and achieves a creamy consistency that coats the back of a spoon. The resulting curd sets into jars to cool and store in the fridge for up to two weeks.
The blend of banana and lemon flavors gives the curd a sweet yet slightly tangy profile, suitable for spreading, cake filling, or as a topping on yogurt or ice cream. Sealing in sterilized jars preserves freshness, and the spread can be portioned conveniently.
Proper sterilization of jars and lids is important to ensure safety and shelf life. The recipe advises washing or baking jars and sterilizing lids with boiling water, then filling while hot to create a seal. Use within two weeks from refrigeration for best quality.
Ingredients
- 2 banana approx. 350 g unpeeled weight, broken into pieces, large, ripe
- lemon finely grated zest
- 1 tbsp lemon juice freshly squeezed
- 55 g butter unsalted
- 50 g muscovado sugar dark brown
- 150 g granulated sugar less 2 tsp
- 2 tsp vanilla sugar
- 2 egg well beaten, large
Instructions
- Put the banana pieces, lemon juice and zest into a blender and whizz until smooth (I used a stick blender).
- Pour banana mixture into a saucepan (I use non-stick) and add the sugars and butter.
- Heat on the lowest setting, stirring, until all the sugar and butter have dissolved.
- Turn the heat up very slightly until the mixture just starts to bubble, then briskly whisk in the beaten egg (pouring in a thin stream from a jug). The mixture will thicken up as you pour and should coat the back of a spoon.
- Continue stirring for another 10 seconds if necessary. Do not over-cook, you don’t want scrambled eggs!
- Pour into 2 hot sterilised jars and seal with lids immediately.
- Allow to cool, then store in fridge and use within 2 weeks.
- Serve as a spread, use as a cake filling, stir into Greek yogurt, use to top ice cream or could be used as a base for a Banoffee Pie etc.
Notes
- Sterilize jars by washing with hot soapy water or use a dishwasher, then bake at 140°C for 20 minutes and keep warm until use.
- Boil lids and let them drain before sealing hot jars immediately to preserve freshness.
User Reviews
Overall Rating
5
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