Roasted Banana Curd - Easy Banana Curd Recipe
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Roasted Banana Curd

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.  

Banana Curd

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.

In my roasted banana curd, I used Fair Trade cinnamon, Fair Trade bananas, and Fair Trade brown sugar and I encourage you to do the same.

Tip: Like most curds, this recipe uses more egg yolks than whites. You can always freeze the leftover egg whites for later use!

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Banana Curd
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5 from 2 votes

Roasted Banana Curd

Roasted banana curd is sinfully delicious! It's thick, spreadable, and tastes like banana bread in a jar.
Course Condiments
Cuisine American
Keyword banana curd, roasted banana curd
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 16 servings
Calories 119kcal
Author Stef


Roasted Banana Ingredients

  • 2 large bananas

Curd Ingredients

  • 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.

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.


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


Nutrition Facts
Roasted Banana Curd
Amount Per Serving
Calories 119 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g15%
Cholesterol 80mg27%
Sodium 13mg1%
Potassium 91mg3%
Carbohydrates 14g5%
Sugar 12g13%
Protein 1g2%
Vitamin A 235IU5%
Vitamin C 1.6mg2%
Calcium 19mg2%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
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