Fresh Banana Curd

filed under: Pies + Tarts on June 3, 2015
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  • 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
    • sugar
    • lemon juice
    • 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!

    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
    Ingredients
    • 4 eggs, room temperature
    • 4 tbsp. butter, room temperature
    • 2 tbsp. fresh lemon juice
    • 1 1/2 cups (300g) granulated sugar
    • 4 ripe bananas
    Instructions
    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.

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

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    Comments

  • Julia @ Sprinkled With Jules says:

    YUM!!!

  • Dorothy @ Crazy for Crust says:

    This. Is. FANTASTIC!

  • Laura says:

    That seems super easy…adding it to my must-try list:)

    Laura
    http://www.24-7style.com

  • Sarah Godlove says:

    I routinely freeze my citrus curds. Do you think this banana curd be frozen?

  • Julianne @ Beyond Frosting says:

    I have to try this RIGHT AWAY!!! Banana cupcakes ASAP.

  • Christina says:

    Will this turn brown if not used right away?

    • Amanda says:

      Nope!

    • Sierra says:

      It did for me 🙁

  • You are a dessert genius Amanda! Love this creamy, dreamy, rich banana goodness.

  • mila furman says:

    Amanda!! This looks incredible!!! What a fantastic summer dessert!!! NOM NOM NOM~

  • Sasha says:

    This looks amazing! I wish I saw this recipe yesterday, I just made a cake version of a banoffee pie and for the filling I made a banana buttercream, but I think this would have been waaaaaay better!! I shall save this recipe for next time 😀

  • Kelly says:

    Love this banana curd! Such a tasty and brilliant idea!

  • kita says:

    Banana curd is a thing?!?!?! I need it in my life, preferable through an IV

  • Jolena @TheRubyKitchen says:

    I want this sandwiched between cake and drizzled with dulce de leche and whipped cream!

  • Anna says:

    This may sound ridiculous…but I was making this delightful substance in hopes of elevating my husband’s favorite banana poke cake, and I needed a midnight snack. I have always had a soft spot for my grandmothers peanut butter, banana, and mayo sandwiches(mayo was almost nonexistent, just a subtle tang) and I thought of that and instead made a sandwich with a paper thin layer of mayo, peanut butter and the banana curd. Oh.my.lord. banana cake forgotten.
    But seriously, this stuff is amazing! Now I won’t cringe when he asks me to bring the banana dream cake to cook-outs!
    Thank you!!

    • Amanda says:

      Wow… that is definitely a creative way to use this!! I am inspired! 🙂

  • Anna Osborne says:

    OMGosh!
    I have had to exit the kitchen and barricade myself in the bedroom and exercise HUGE amounts of self control – or the whole pot will be gone before it is even cold 🙂

    • Amanda says:

      Isn’t it great!?! 🙂

  • April says:

    Can I use non ripe bananas? Yellow not brown?

    • Amanda says:

      Ripe banana’s work best!

  • Kinah says:

    Hie dear. I did this curd last night. But how come mine didnt turn out as yellow as yours? Your curd colour is so pretty. Mine is more to brownish

    • Amanda says:

      Just depends on the color of your bananas I gather!

  • Sheri says:

    I made this and it’s amazing!! A little too sweet for my taste so I will cut the sugar a little bit next time! Using it for a filling for a chocolate peanut butter swirl cake????????

  • Babs says:

    I’m using the banana curd is a filling for a fondant covered cake with swiss buttercream frosting. how long can I leave the cake out of the refrigerator?

    • Amanda says:

      The curd itself can be left out for up to 48 hours

  • Ann Pierce says:

    This is the best fresh banana curd i have ever done! Tastes fresh and tangy.

    • Amanda says:

      Wonderful!

  • Evgenia Hearts n Yums says:

    I am a crazy banana lover and I cant wait to make this curd!! Do you think it would be nice as filling for banana tart? And if yes, do you think I could bake it in the tart without having to cook it separately in a pan?

  • Dee says:

    My hubby requested a banana cake for his birthday, and luckily I came across this glorious recipe. I made a mixed Berry compote & swirled it in my cake, this curd will be perfect as a filling! My question is, my texture isn’t super smooth, as shown in picture. Should I have mixed the eggs separately & tempered the eggs w/cooked mixture, as done with a traditional curd? Or is it normal to look somewhat grainy from the fibrous bananas? I haven’t tasted it yet, it’s still cooling. BTW, I loved the tip about ripening your bananas, 400degrees for 15-20 min until black. They were perfect for baking!

  • Vanessa Ali says:

    If I wanted to make this a low fat curd could I omit the butter completely? If not what’s a good substitute

  • Sierra says:

    I tried this and it became an unappetizing grayish color. I kind of expected the bananas browning a bit in the curd but your pictures are very bright and not gray at all. How did you achieve this? Thanks

  • Bridget welsch says:

    Wanted to know if you had any recipe’s for fresh strawberry filling?

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