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Roasted Banana Curd

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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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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
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 16 servings
Calories 119kcal
Author Stefani

Ingredients

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

Instructions

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.

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

Nutrition

Calories: 119kcal | Carbohydrates: 14g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 80mg | Sodium: 13mg | Potassium: 91mg | Sugar: 12g | Vitamin A: 235IU | Vitamin C: 1.6mg | Calcium: 19mg | Iron: 0.3mg
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