Roasted banana curd is sinfully delicious! It’s thick, spreadable, and tastes like banana bread in a jar. Slather it on a biscuit, use it between cake layers, fill cupcakes with it, mix it into your yogurt, or eat it with a spoon.
Roasted banana curd may have replaced cookie butter as my new favorite spread. Anyone who has ever hoarded a jar of cookie butter and taken secret spoonfuls throughout the day knows that besting cookie butter isn’t easy.
Tip: Like most curds, this recipe uses more egg yolks than whites. You can always freeze the leftover egg whites for later use!
Roasted Banana Curd
Roasted Banana Ingredients
- 2 large bananas
- 6 tablespoons unsalted butter room temperature
- 3/4 cup light brown sugar
- Pinch salt
- 2 large eggs
- 4 large egg yolks
- 1/4 cup + 2 tablespoons mashed roasted bananas from above eat any roasted banana that's left over - maybe with chocolate sauce
- 2 tablespoons dark rum
- 1/2 teaspoon cinnamon
Roasted Banana Instructions
- Heat oven to 400 F.
- 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.
- 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.