Roasted Banana Curd
Roasted banana curd is sinfully delicious! It's thick, spreadable, and tastes like banana bread in a jar.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 16 servings
Roasted Banana 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.
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
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