Fresh Banana Curd

filed under: Pies + Tarts on June 3, 2015

Fresh homemade banana curd is one of the best desserts a banana lover can try! Only takes minutes to make and can be served with so many things. No need to turn on the oven when your bananas go brown, just make this easy peasy banana curd! Love no bake treats? Try my Piggy Pie Dessert or Blueberry Lemon Heaven Dessert!


Fresh Homemade Banana Curd

Homemade Banana Curd

So what is banana curd exactly? It is a smooth, utterly decadent and seriously amazing banana puree. Think the best banana pudding you have ever had. Or wanted to have.

I made everyone in my family try it as soon as possible and it was unanimous…this banana curd pudding is perfection. The best part? It’s EASY to make!

Fresh Homemade Banana Curd

How to Make Banana Curd

Start with your ingredients:

  • eggs
  • butter
  • lemon juice
  • sugar
  • bananas

Simply add all the ingredients to a blender or food processor and puree until smooth. Now add the banana puree to a saucepan over medium heat and stir until it thickens, anywhere from 5-10 minutes. I prefer to serve it chilled, but if you are making this for pancakes or waffles it can easily be served warm!

Fresh Homemade Banana Curd

How Do You Serve Banana Curd?

I like to top mine with a dollop of whipped cream and a freshly sliced banana. I sliced and added the banana slice right before serving so that it wouldn’t get brown.

It’s also great with oatmeal, on waffles, French toast, with cupcakes and cake!

Tips for success:

You do not need a blender or food processor to make this, but it helps the pudding (curd) achieve a really smooth consistency.

Do not walk away from the banana curd while it is cooking! You could scald the bottom and have burnt curd. Crud. 😉

Adding a bit of whipped cream to the top is a great way to make this a “fancy” dessert, worthy of any elegant get-together! I personally like it after a grilled burger and skillet nachos, but that’s just me.

Fresh Homemade Banana Curd

You can also put it in an airtight container and store it in the fridge. But that’s just silly because the second you make it you will want to EAT IT ALL. Well, I did anyway.

If you enjoy bananas, have ever enjoyed banana pudding, or even are just open to trying new things; I cannot recommend this recipe enough!!

4.8 from 5 votes
Fresh Homemade Banana Curd
Fresh Banana Curd
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins

Fresh homemade banana curd is one of the best desserts a banana lover can try!

Course: Breakfast
Cuisine: American
Keyword: Fresh Banana Curd
Servings: 4 cups
Author: Amanda Rettke
  • 4 eggs, room temperature
  • 4 tbsp. butter, room temperature
  • 2 tbsp. fresh lemon juice
  • 1 1/2 cups (300g) granulated sugar
  • 4 ripe bananas
  1. In a blender or food processor, add eggs, butter, lemon juice, sugar and then bananas (in that order).
  2. Turn blender on high and blend until fully combined and silky smooth.
  3. If using food processor, start on low and then switch to high to achieve an extremely smooth consistency.
  4. Pour all ingredients into a medium sauce pan over medium-low heat. Stir constantly for about 5-10 minutes or until mixture thickens and coats the back of your spoon.

  5. Remove from heat and allow to cool completely. (Can refrigerate for 2-3 hours to expedite)
  6. Serve cool.
  7. Can be stored in an airtight container and refrigerated for 2 weeks. Makes about 4 cups.

Leave a Reply

Your email address will not be published.

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  • Niki Daugherty says:

    Hi there! Would this be good to use as a cake filling?? It looks amazing!

  • Judy says:

    I cooked this in my double boiler. It took longer to thicken up (20 min) but there is no risk of burning it. DELICIOUS!

  • Josh says:

    This tasted amazing. Made this to put into a bananas foster cake. The curd was a bit sticky? Did I over cook it? Maybe I’ll add a bit of butter at the end to make it smoother? Thanks for the recipe.

  • Myrna says:

    Can it be frozen

  • There says:

    Can this be used to fill a cake

  • Debbie says:

    I use lemon curd between my white layer cakes. Do you think I could use this banana curd in the same way?

    • Amanda Rettke says:


  • Jeff says:

    It sounds shelf stable for a day? Making a sheet cake and it’s too large for the fridge. Ok room temp. for 5 to 6 hours in a cake that will be refrigerated overnight?

  • Sherrill Grawrock says:

    I know the Lemon Juice is there to add tartness but also to keep the bananas from turning brown. I just wonder would pineapple juice do the same? I wonder if it would work?

    • Amanda Rettke says:

      I’m skeptical… but it’s worth a try! 🙂

  • Ineque romero says:

    Hi there! Is there something I can substitute for the lemon juice for allergy reasons?

  • Kelly says:

    So this recipe turned out good. I reduced the sugar by 1 cup and it was plenty sweety. I will reduce it to 3/4 cup next time. I also used the bananas I froze and after defrosting, mashing, then heating them up they worked just fine. I will try this again. THANKS!

  • Christie says:

    I noticed some want a substitute for the lemon juice. Or wanting to use pineapple juice. Try fruit fresh.

  • Mark says:

    4 bananas is not a very precise measurement. Can you give me a weight or volume?

    • Amanda Rettke says:

      It’s about 1 1/2 cups.

  • Mandy says:

    Made this tonight with some overripe bananas I stashed in the freezer (I save them for banana bread, but just was mot in the mood to make it for the 100th time)
    The curd came together so easily! I threw in a handful of chocolate chips at the end and just kept stirring them in until they were fully melted and incorporated- it tastes DELICIOUS! My husband is completely obsessed with this recipe now and can’t stop listing things he wants to put it on. 😆

  • Tonette says:

    Hello. The pudding taste good but mine did not come out yellow like the picture. Did I do something wrong?

    • Amanda Rettke says:

      No, you didn’t do anything wrong. I have made it several times and sometimes it is yellow, sometimes it is very pale. Just depends on the bananas I guess. 🙂

  • Alyssa says:

    I love this recipe!!! I mades banana bread and used it as a spread and next I want to use it as cupcake filling. Yum!😍 Do you think it could be used to make banana bread. I was wondering if I could swap bananas for the curd or since it has sugar and eggs in it already, perhaps the curd could replace the bananas, sugar and eggs in a banana bread recipe. What do you think?

  • Tiffanie Encinas says:

    I have now made this twice. First i swirled it into homemade vanilla ice cream and now i mixed it into a no bake vanilla cheesecake recipe to make banana cheesecake and then topped with nutella whipped cream and toffee bits. This is officially added to my recipe files. THANK YOU!

    • Amanda Rettke says:

      Love to hear it Tiffanie!

  • Nani Larson says:

    Can you add all to a Vitamix, gradually go from low to high and then 5-7 mins?
    That is how I do lemon curd and wondering if I can do the same for bananas.

    • Amanda Rettke says:

      That should work! 🙂

  • Christine says:

    Can I add peanut butter and how much of it

  • juliana the baker says:

    would this work with warm spices like cinnamon and clove added?

  • Emma Forsyth says:

    Just wondered if I could put in sterilised jars etc would it keep for longer?

  • Nanda says:

    I used between layers of pancakes. It was so perfect!!!! Thanks!

  • I Am Baker Logo

    Brand new recipes that people find kinda acceptable.