I may be very good when it comes to eating my fresh vegetables, but when it comes to fruit its a completely different story.
The one fruit you will always find in my fruit bowl is bananas, albeit spotted dark skinned ones. And like many home cooks when I see ripening bananas I often make a banana bread, banana cake and even banana muffins, but not today. I remembered bookmarking a 'Banana Curd' recipe in one of my cookbooks by Ursula Ferrigno, but whilst blog reading I came across a version that used less eggs in the recipe. Ursula's recipe uses 4 eggs, and this one used 2 so for obvious reasons I changed my mind.
reputable company (see below). Here I want to show you the difference in colour between the two. My jars are much toffee like in colour and the other jar, the colour is reminsce of thick set honey. When I looked closely at the ingredients of the bought jar I noted that there were no bananas in the recipe, just banana flavour - now that was disappointing to discover. Well fear not, my home made Banoffee Curd is made with real bananas, sugar and eggs - no artificial colouring and no artificial flavouring. The colour really is a deep natural caramel; and the texture thick and luscious, as for the flavour, oh my goodness this Banana Curd is extremely sweet - a word of caution - a little goes a very long way.
I think there is a real possibility that we will be having Waffles tomorrow morning for breakfast.
Banana Toffee aka Banoffee Curd
Makes 2 x 245ml jars
260g - 280g soft light brown sugar
50g unsalted butter
2 eggs, beaten
Make sure you have 2 sterilized jars and lids ready.
I used my second hand bain marie for this recipe, but if you don't have one - use a heat proof bowl.
Using a fork or potato masher thoroughly mash the bananas with the sugar. Then transfer either to a bain marie or a large heatproof bowl. Place the bowl over a pan of simmering water. Chop the butter into small cubes and stir it into the banana-sugar mix until it has melted. Then with a wooden spoon gently stir in the beaten eggs. Turn heat low and simmer gently until cooked, stirring constantly until the mixture thickens like double cream, this may take up to 30 minutes. You know when its ready when the mixture thickly coats the back of a wooden spoon. Carefully pour the banana curd into sterilised jars, leave to cool before sealing and store in the refrigerator. Consume within one month or so. Recipe adapted from here, but you can also find a version in Real Fast Vegetarian Food. If you like this recipe, you may also like my Strawberry Curd and Clementine Curd recipes.