Finally a quick solution to save all those overly ripe bananas. It comes together in 5 minutes and lasts much longer. Shmear it on your breakfast. Shmear it on your dessert. Or eat it by the spoonful.
- 1 very ripe banana
- 1 egg yolk
- 2 tbsp. salted butter
- scant 1/4 c. pure cane sugar
- 1 tsp. lemon juice
- In a small bowl, mash banana and set aside. In a separate small bowl, whisk egg yolk and set aside.
- In a small saucepan, melt butter on medium-high heat. Add sugar and lemon juice. Whisk to combine.
- Add mashed banana, and cook until bubbly (bananas will be lumpy).
- Add a bit of the banana mixture (about a tablespoon) into the egg mixture to temper, by whisking immediately and constantly. We don’t want scrambled eggs here.
- Pour egg mixture in the saucepan, and continue whisking constantly. Allow to cook for 1-2 minutes or until large lava bubbles form on the surface. Mixture will thicken to a loose curd.
- Remove from heat and transfer to a blender or food processor. Process for 15 seconds or until smooth.
- Transfer to a container. Allow to cool before covering and storing in fridge. Curd will thicken as it cools. Store in fridge for up to 3 weeks, if you can keep your hands off of it that long.
• This recipe easily doubles, triples, etc.
• You have to have banana curd right now, but your bananas are yellow. Roast them by following these directions. Although please note, this recipe has not been tested with roasted bananas or frozen, thawed bananas. I’d love to hear your results if you try with either method.