Leaving the skin on the bananas, slit the bananas along the top almost all the way to the ends so they still stay intact.
Place on a cookie sheet and bake for 15 minutes or until the insides of the bananas are soft and starting to bubble.
Curd Instructions
In a medium-sized mixing bowl, beat butter, brown sugar, and salt until smooth.
Mix in the eggs and egg yolks one at a time until just combined.
Mix in the roasted banana a little bit at a time. The mixture may separate a little at this point and that is fine.
Transfer the mixture to a small pot on medium-low heat. Stir regularly until the mixture reaches 175 F on a candy thermometer, about 20 minutes. It should be bubbling periodically, but not at a fast-paced boil.
Remove from the heat and transfer to a blender.
Add rum and cinnamon and blend until smooth. Press plastic wrap directly onto the surface of the curd and poke a few holes in it to let the steam release. Refrigerate until ready to use.
Notes
I haven't put this to the test, but I suspect that this will last in the refrigerator for a couple of weeks.Yield: 12.5 ounces