This jar of bananas ain’t no baby food, people. 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 (more on that in my next post), 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.
I created this roasted banana curd recipe as part of Fair Trade USA‘s #FairHer campaign – a celebration of the inspiring women of Fair Trade. As part of this campaign, I also have a huge giveaway of Fair Trade products taking place on my Instagram feed right now.
Did you know that the Fair Trade certification is an important mechanism for protecting and empowering women in agricultural communities around the world? In addition to freedom from harassment and other social requirements, Fair Trade certification ensures that women have a voice, a vote, and a leadership role in their communities.
Fair Trade paired each blogger participating in their #FairHer campaign with a Fair Trade worker so that we could put a face to the products that we use. I was matched with Clara Alberca, a sugar and coffee producer and member of the Cooperativa Norandino in Peru.
Cooperativa Norandino is an association of 90 small-scale coffee cooperatives formed in 1995 in the Piura region of northwestern Peru. Before becoming Fair Trade Certified in 1996, local farmers sold their coffee to local intermediaries at extremely low prices, causing many farmers to leave the region in search of additional work. This organization of cooperatives aims to improve the quality of life of coffee-growing families and is an important contributor to the sustainable development of the region. It became Fair Trade Certified in order to access international markets on a level where farmers would be paid fairly for their product. Cooperativa Norandino prides itself in the direct level of participation and autonomy that its members hold in decisions involving the organization.
Clara is the main caretaker of her home as her husband Miguel Villaciencia, 69, has a serious liver disease that keeps him from working on the fields. “My husband can not work anymore, but I try to do my best. At least we have stable prices and credit benefits from the organization that allows us to be more at peace.”
You can visit Fair Trade’s site to learn more about the women of Fair Trade and use the #FairHer hashtag on social media to show that you support the cause.
If you've tried this recipe, please RATE THE RECIPE and leave a comment below!
Roasted Banana Curd
This jar of bananas ain't no baby food, people. 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 (more on that in my next post), or eat it with a spoon.
Roasted Banana Ingredients
- 2 large bananas
- 6 tablespoons unsalted butter room temperature
- 3/4 cup light brown sugar
- Pinch salt
- 2 eggs
- 4 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.
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
One last thing…
It would only be “fair” to let you know that I received the cute spreader in the photo above from the small UK-based family business of Etsy seller WholeGrainHomes.
Not only do I love all of WholeGrainHome’s hand carved pieces, but I love their prices; everything is so affordable. You can also see her wooden pie servers featured in my post about the pie recipe that Myles invented.