Quick Banoffee Curd (Banana & Toffee Curd) is a delicious preserve that takes just 10 minutes to make! Use it as a spread or in desserts, cakes and bakes etc.
I’m very excited to share my Quick Banoffee Curd (Banana & Toffee Curd) with you today which takes just 10 minutes to make from start to finish!
A house full of family over Easter and a poorly cat (Coco) has meant I haven’t had time to develop any recipes recently but sometimes inspiration just hits you and Bingo!
I came across Banana Jam the other day and that got me thinking about doing my own version which then led to me thinking about doing something a bit different, a Banana Curd.
I’ve adapted my Granny’s Quick Lemon Curd to become Blackberry Curd in the past so I decided to repeat this but with banana (I’ve put those links at the end). I do love bananas so you’ll find many banana based recipes on my blog!
My head was swimming with so many variations of banana curd, I could add rum, or go for a salted caramel flavour but in the end, after doing a straw poll of my family I opted for banana and toffee flavour ie Banoff
The toffee flavour comes from the inclusion of dark brown Muscovado sugar along with white granulated sugar and the inclusion of lemon juice and zest stops it from being overly sweet. You could always add rum or salt flakes to ring in the changes.
So what did my Quick Banoffee Curd taste like I hear you ask! Well, it was like a banana-flavoured dulce de leche – so exciting!
My family and a neighbour who popped by gave it a very big thumbs up.
Serving Suggestions for Banoffee Curd
Now you want to know some uses for Quick Banoffee Curd, don’t you!
Well, it would make a great:
- spread for crumpets or other baked goods
- filling for a Banoffee Pie
- ice cream topping
- pancake topping
- addition to Greek yogurt
- cake filling
- addition to cake batter
- homemade ice cream flavour
- steamed pudding topping.
I’m sure you can come up with some more suggestions so please add them in the comments below!
More Fruit Curd Recipes
- Granny’s Quick Lemon Curd
- Granny’s Blood Orange Curd
- Easy Cranberry Curd with Power Blender option
- Easy Lemon & Elderflower Curd
- Easy Blackberry Curd
- Snowball (Eggnog) Curd
- Lime Curd with Power Blender option
- Easy Quince Curd
- Easy Blackcurrant Curd
- Rhubarb Curd
- Persimmon & Bergamot Fruit Curd
Leave a comment and rating below when you’ve made this recipe; I love getting your feedback! You can also share your pictures by tagging @FabFood4All over on Instagram.
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Quick Banoffee Curd
Ingredients
- 2 large ripe bananas approx. 350 g unpeeled weight, broken into pieces
- Finely grated zest of a lemon
- 1 tbsp lemon juice freshly squeezed
- 55 g unsalted butter
- 50 g dark brown Muscovado sugar
- 150 g granulated sugar less 2 tsp
- 2 tsp vanilla sugar
- 2 large eggs well beaten
Instructions
- Put the banana pieces, lemon juice and zest into a blender and whizz until smooth (I used a stick blender).
- Pour banana mixture into a saucepan (I use non-stick) and add the sugars and butter.
- Heat on the lowest setting, stirring, until all the sugar and butter have dissolved.
- Turn the heat up very slightly until the mixture just starts to bubble, then briskly whisk in the beaten egg (pouring in a thin stream from a jug). The mixture will thicken up as you pour and should coat the back of a spoon.
- Continue stirring for another 10 seconds if necessary. Do not over-cook, you don’t want scrambled eggs!
- Pour into 2 hot sterilised jars and seal with lids immediately.
- Allow to cool, then store in fridge and use within 2 weeks.
- Serve as a spread, use as a cake filling, stir into Greek yogurt, use to top ice cream or could be used as a base for a Banoffee Pie etc.
Serena
Do you know if this will freeze ok?
Camilla
Hi Serena, I’ve never frozen it myself but apparently you can freeze fruit curd. So if it was me, I’d freeze it in an ice cube tray and then pop into a freezer bag, that way you can thaw individual portions in say a covered ramekin in the fridge overnight.
Marie Greaves
What if you don’t have any eggs would it work without them
Camilla
Hi Marie, I believe there are vegan curd recipes out there but I only know how to make traditional curd. You could perhaps cross my recipe with one of them.
Sarah
Do you have to refrigerate and use this within 2 weeks even if the jars are sealed? Can’t wait to try this 🙂
Camilla
Hi Sarah, yes due to the egg. Only commercially produced curds are shelf stable.
Lesley Brunswyck
I jused to buy jars of banoffee spread in my English shop (I live in Belgium) and mixed it with enchanted cream or buttercream as a topping or filling for my banana cupcakes. But with the brexit it’s not available anymore. I Wil definitely try your recipe as a replacement
Camilla
Oh that’s a shame. I’ve never had Banoffee Spread so can’t say if it will be similar, you’ll have to let me know!
Sonia
Hi can I make this without the eggs? I’m trying to think of a way to make it’s shelf life longer, or are the bananas an issue too? Would like to give it to family as Christmas presents. Thanks!
Camilla
Hi Sonia, I’ve never made it but vegan curd does exist but after a quick Google the first one I found only lasted a week in the fridge so that’s not going to help.
Kate - gluten free alchemist
Oh my goodness….. I HAVE to make this! x
Camilla
Dangerous stuff LOL;-)
Tiffany
Oh this would be lovely with crumpets. A perfect afternoon treat with tea. Yummy!
Camilla
Thanks, yes perfect with crumpets and so many things:-)
Katherine
So could you use this in lieu of maple syrup on pancakes or waffles?
Camilla
Yes, I’d even pop in some banana slices too and some vanilla ice cream:-) Or I did just have it spread on a Scotch pancake the other day!
Gloria
Ok…so can I just eat this off the spoon? Wow….what a great idea. So many delicious ways to devour this sweet treat. I still think the spoon is the best option LOL!!
Camilla
Thank you! Of course you can Gloria, you could even share:-)
Emily
Wow this sounds soo yummy, perfect for breakfast!
Camilla
Thanks Emily, yes perfect for pretty much any time of day:-) About to put some on a pancake here:-)
Colleen
Camilla, this sounds amazing Sweet,creamy bananas toffy-fied, absolute yum in my books. Gotta try!
Camilla
Thanks Colleen, you do have to try:-)
Lucy
Ooh this sounds so delicious! I can think of some lovely ways to use it up including straight from the spoon of course! shared.
Camilla
Thanks Lucy, I’m having to hold myself back from the fridge:-)
Beth
This sounds dreamy! The Muscovado sugar must add a caramelized flavor to the sweet bananas! The addition of the brightness of the lemon must really balance it all out, too! I have to give this one a try!
Camilla
Thanks Beth, it is totally dreamy:-)
Zuzana Paar
never tried anything like this. Must give it a shot
Camilla
Oh yes, you definitely should:-)
Dannii
Oh this has taken me back to my childhood of banoffee desserts. I bet this would be great on crumpets.
Camilla
Yes, I served them on Pikelets which are similar to crumpets:-)
Dawn - Girl Heart Food
This would be delicious on ALL the things. Though, admittedly, I’d be tempted to enjoy straight out of the jar 😉
Camilla
Thanks Dawn, it is hard to resist:-)
Corina Blum
This sounds amazing! I just love the combination of bananas and toffee and this would be brilliant in so many different desserts.
Camilla
Thanks Corina, yes the possibilities are endless:-)
Emma
Im a big fan of all of your jams and curds. This is so original I LOVE it.
Camilla
Thank you Emma:-)
Janice
Oh I think you have hit on a genius idea there! I’m going to have to have a go at making this.
Camilla
Thanks Janice, I am so pleased with it:-)
Kavita Favelle
Camilla, I can’t even tell you how much this has me salivating!! I adore banoffee and I love curds!
Camilla
Thanks Kavey, I’m not the sort to eat curd off a spoon straight from the fridge but this curd is just too enticing:-)
Jacqueline Meldrum
I was waiting for you to post this. What a great idea and I bet it tastes great. I thought you might use brown sugar. I’ve been guessing all day. Shared
Camilla
Glad to finally put you out of your misery LOL. Yes it tastes too good, I may just have sneaked a teaspoon full from the fridge:-)