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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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5 from 15 votes
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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. Lucy

    13/04/2018 at 5:32 pm

    Ooh this sounds so delicious! I can think of some lovely ways to use it up including straight from the spoon of course! shared.

    Reply
    • Camilla

      13/04/2018 at 9:45 pm

      Thanks Lucy, I’m having to hold myself back from the fridge:-)

      Reply
  2. Beth

    13/04/2018 at 4:40 pm

    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!

    Reply
    • Camilla

      13/04/2018 at 9:46 pm

      Thanks Beth, it is totally dreamy:-)

      Reply
  3. Zuzana Paar

    13/04/2018 at 4:22 pm

    never tried anything like this. Must give it a shot

    Reply
    • Camilla

      13/04/2018 at 9:58 pm

      Oh yes, you definitely should:-)

      Reply
  4. Dannii

    13/04/2018 at 4:19 pm

    Oh this has taken me back to my childhood of banoffee desserts. I bet this would be great on crumpets.

    Reply
    • Camilla

      13/04/2018 at 9:51 pm

      Yes, I served them on Pikelets which are similar to crumpets:-)

      Reply
  5. Dawn - Girl Heart Food

    13/04/2018 at 4:12 pm

    This would be delicious on ALL the things. Though, admittedly, I’d be tempted to enjoy straight out of the jar 😉

    Reply
    • Camilla

      13/04/2018 at 9:53 pm

      Thanks Dawn, it is hard to resist:-)

      Reply
  6. Corina Blum

    13/04/2018 at 2:19 pm

    This sounds amazing! I just love the combination of bananas and toffee and this would be brilliant in so many different desserts.

    Reply
    • Camilla

      13/04/2018 at 2:36 pm

      Thanks Corina, yes the possibilities are endless:-)

      Reply
  7. Emma

    12/04/2018 at 9:06 pm

    Im a big fan of all of your jams and curds. This is so original I LOVE it.

    Reply
    • Camilla

      12/04/2018 at 10:45 pm

      Thank you Emma:-)

      Reply
  8. Janice

    12/04/2018 at 7:26 pm

    Oh I think you have hit on a genius idea there! I’m going to have to have a go at making this.

    Reply
    • Camilla

      12/04/2018 at 7:48 pm

      Thanks Janice, I am so pleased with it:-)

      Reply
  9. Kavita Favelle

    12/04/2018 at 7:11 pm

    Camilla, I can’t even tell you how much this has me salivating!! I adore banoffee and I love curds!

    Reply
    • Camilla

      12/04/2018 at 7:46 pm

      Thanks Kavey, I’m not the sort to eat curd off a spoon straight from the fridge but this curd is just too enticing:-)

      Reply
  10. Jacqueline Meldrum

    12/04/2018 at 5:06 pm

    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

    Reply
    • Camilla

      12/04/2018 at 7:49 pm

      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:-)

      Reply
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