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You are here: Home / Gluten Free / Quick Banoffee Curd (Banana & Toffee Curd)

Quick Banoffee Curd (Banana & Toffee Curd)

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Banoffee Curd is simply delicious combining all the flavour of Dulce de Leche with banana in curd form!
Quick Banoffee Curd (Banana & Toffee Curd) all the taste of Banoffee Pie in a jar!- Fab Food 4 All
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 develop any recipes recently but sometimes inspiration just hits you and Bingo!

Quick Banoffee Curd (Banana & Toffee Curd) all the taste of Banoffee Pie in a jar!- Fab Food 4 All

I came across Banana Jam the other day and that got me thinking about doing my own version which then lead 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!

Quick Banoffee Curd (Banana & Toffee Curd) all the taste of Banoffee Pie in a jar!- Fab Food 4 All

My head was swimming with so many variations of banana curd, I could add rum, 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 Banoffe.

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.

Quick Banoffee Curd (Banana & Toffee Curd) all the taste of Banoffee Pie in a jar!- Fab Food 4 All

 

 

 

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.

Now you want to know some uses for Quick Banoffee Curd don’t you! Well it would make a great filling for a Banoffee Pie, it’s great as an ice cream topping, in pancakes, as a spread on crumpets etc, swirled into Greek yogurt, a cake filling or addition to cake batter, add to homemade ice cream, a topping for a steamed pudding etc.

I’m sure you can come up with some more suggestions so please add them in the comments below!

Quick Banoffee Curd (Banana & Toffee Curd) all the taste of Banoffee Pie in a jar!- Fab Food 4 All

For more fruit curd recipe inspiration you might like the following:

  • Granny’s Quick Lemon Curd 
  • Easy Cranberry Curd with Power Blender option
  • Easy Lemon & Elderflower Curd
  • Easy Blackberry Curd
  • Froothie Lime Curd
  • Easy Blackcurrant Curd 
  • Seville Orange Curd
  • Rhubarb Curd
  • Blood Orange Curd
  • Persimmon & Bergamot Fruit Curd

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Quick Banoffee Curd (Banana & Toffee Curd) all the taste of Banoffee Pie in a jar!- Fab Food 4 All #banana #banoffee #curd #preserve

Quick Banoffee Curd (Banana & Toffee Curd) all the taste of Banoffee Pie in a jar!- Fab Food 4 All
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Quick Banoffee Curd

Banoffee Curd is simply delicious combining all the flavour of Dulce de Leche with banana in curd form!
Course Preserve, Snack, Treat
Cuisine British
Keyword banana, Banoffee, curd
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 jars
Author Camilla Hawkins

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.

Notes

Sterilise 2 x 250 ml jars by washing in hot soapy water or take straight from dishwasher, filling with boiling water, emptying and then placing in oven for 20 minutes at 140°C then leave in oven until jam is ready. Washed lids should be sterilised with boiling water and then left to drain.

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Previous Post: « Monday Pie – great way to use up leftover roast beef!
Next Post: White Chocolate & Strawberry Mousse »

Reader Interactions

Comments

  1. Sarah

    12/07/2021 at 6:53 am

    Do you have to refrigerate and use this within 2 weeks even if the jars are sealed? Can’t wait to try this 🙂

    Reply
    • Camilla

      12/07/2021 at 9:03 pm

      Hi Sarah, yes due to the egg. Only commercially produced curds are shelf stable.

      Reply
  2. Lesley Brunswyck

    23/04/2021 at 8:56 am

    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

    Reply
    • Camilla

      23/04/2021 at 3:45 pm

      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!

      Reply
  3. Sonia

    27/11/2020 at 7:06 pm

    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!

    Reply
    • Camilla

      28/11/2020 at 10:12 pm

      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.

      Reply
  4. Kate - gluten free alchemist

    13/05/2018 at 11:48 am

    Oh my goodness….. I HAVE to make this! x

    Reply
    • Camilla

      13/05/2018 at 5:39 pm

      Dangerous stuff LOL;-)

      Reply
  5. Tiffany

    20/04/2018 at 10:43 pm

    Oh this would be lovely with crumpets. A perfect afternoon treat with tea. Yummy!

    Reply
    • Camilla

      20/04/2018 at 11:19 pm

      Thanks, yes perfect with crumpets and so many things:-)

      Reply
  6. Katherine

    19/04/2018 at 3:42 am

    So could you use this in lieu of maple syrup on pancakes or waffles?

    Reply
    • Camilla

      19/04/2018 at 3:17 pm

      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!

      Reply
  7. Gloria

    18/04/2018 at 4:02 pm

    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!!

    Reply
    • Camilla

      18/04/2018 at 10:33 pm

      Thank you! Of course you can Gloria, you could even share:-)

      Reply
  8. Emily

    17/04/2018 at 3:56 pm

    Wow this sounds soo yummy, perfect for breakfast!

    Reply
    • Camilla

      17/04/2018 at 5:01 pm

      Thanks Emily, yes perfect for pretty much any time of day:-) About to put some on a pancake here:-)

      Reply
  9. Colleen

    14/04/2018 at 3:46 am

    Camilla, this sounds amazing Sweet,creamy bananas toffy-fied, absolute yum in my books. Gotta try!

    Reply
    • Camilla

      14/04/2018 at 11:43 am

      Thanks Colleen, you do have to try:-)

      Reply
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