You could almost call this banana curd a dessert. It is delicious and so versatile. You can pour some on your cereal, top off your oatmeal, eat it with cookies or crackers, on toast, in a smoothie, over ice cream or even as a filling for cakes. Or you can eat it by the spoonful, just like my granddaughter does!

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Recipe Summary

prep:
5 mins
cook:
15 mins
total:
20 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a saucepan over medium-low heat. Add banana puree, brown sugar, lemon juice, vanilla extract, cinnamon, lemon zest, and salt. Cook, stirring constantly, until slightly thickened, 8 to 10 minutes.

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  • Beat eggs and egg yolk in a bowl until foamy. Add 2 to 3 tablespoons hot banana mixture to temper the eggs. Slowly add egg-banana mixture to saucepan and cook, stirring constantly, until the back of a spoon is coated with the curd, 4 to 7 minutes.

Nutrition Facts

121 calories; protein 1.7g; carbohydrates 16g; fat 6.1g; cholesterol 60.8mg; sodium 73.5mg. Full Nutrition
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Reviews (1)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/30/2019
Amazing! Tastes like banana bread. I used it to fill french macarons and everyone loved it. I skipped the lemon zest because I didn't have any but it was great anyway. Read More
(1)
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