Banana Curd

  • Yield: about 1 cup 1x


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
  • 1 tsp. lemon juice
  • scant 1/4 c. pure cane sugar


  1. In a small bowl, mash banana and set aside. In a separate small bowl, whisk egg yolk and set aside.
  2. In a small saucepan, melt butter on medium-high heat. Add lemon juice and sugar. Stir to combine.
  3. Add mashed banana and cook until bubbly (bananas will be lumpy).
  4. Add a bit of the banana mixture (about a tablespoon) into the egg mixture to temper. Whisk immediately and constantly. We don’t want scrambled eggs here.
  5. Pour egg mixture in the saucepan and continue stirring constantly. Mixture will thicken to a curd. Allow to cook for 1-2 minutes or until large lava bubbles form on the surface.
  6. Remove from heat and transfer to a blender or food processor. Process for 15-30 seconds or until smooth.
  7. Transfer to a container. Allow to cool before covering and storing in fridge. Curd will thicken as it cools. Should keep for 3 weeks, if you can keep your hands off of it that long.


• This recipe easily doubles, triples, etc.

• You have to have this 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.

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