Before you say, “Banana Curd. That’s boring. Give me more Nutella.” Let’s talk. I know you have at least one overly ripe banana sitting on your counter. You could make banana bread, but you don’t have time for that. You could freeze it for your next smoothie, but there’s already five others in the freezer. Or, you could make banana curd in less than five minutes that will keep for weeks. And then you could shmear it on your crepes. With Nutella.
I like bananas for about a day—just after they turn completely yellow and just before they begin to spot. In the summer, I’m lucky if they last 2 hours.
Most mornings, I try to top my oatmeal with them. And more often, I do so, regrettably. I knew there had to be a solution—to better banana oatmeal (more like the Bananas ‘N Cream oatmeal packets from my youth) and to using up excessive amounts of overly ripe bananas. I tried a couple different things over the past weeks, one being blended up bananas and coconut milk. Basically, I poured a banana smoothie over my oats. But the flavor wasn’t all that great nor was the texture, and it didn’t keep longer than a day. Fail.
Late one night this week, dreaming about breakfast, like I do, I wondered if there was such a thing as banana curd. Google said yes, but only by a whisper. Banana curd is a thing, but it’s not really a “thing” if you know what I mean. I made it. In five minutes. And oh ma gersh! For the love of overly ripe bananas and really good curd, let’s make this a thing.
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.