Roasted Banana Curd

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, 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.

In my roasted banana curd, I used Fair Trade cinnamon [paid link], Fair Trade bananas, and Fair Trade brown sugar [paid link] and I encourage you to do the same.

Tip: Like most curds, this recipe uses more egg yolks than whites. You can always freeze the leftover egg whites for later use!

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4.84 from 6 votes

Roasted Banana Curd

Roasted banana curd is sinfully delicious! It's thick, spreadable, and tastes like banana bread in a jar.

Course Condiments

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 16 servings

Calories 119kcal

Author Stefani

Ingredients

Roasted Banana Ingredients

• ▢ 2 large bananas

Curd 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

US Customary - Metric

Instructions

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.

Curd Instructions

• 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.

Notes

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

Nutrition

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

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