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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

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


  • 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


  • 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.


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.