English Banana Curd

A different take on the usual citrus curd, a banana curd is a great way to use up spotty bananas and turn them into a divine spread reminiscent of old-school bananas and custard.

Lemon curd has quite the fan club, but the idea of a curd can be applied to various fruits, and unconventionally, even to some vegetables too (sweetcorn curd, anybody?) But seriously, when your imagination goes wild, you can create a creamy jar of preserve from almost any fruit - the richness of butter and eggs buffering sharper fruits and turning them into something more rounded and tame. On the notion of preserving, a curd is indeed a type of preserve, however it’s shelf-life is quite short as it is not sterilised at a high temperature or high in acid like most jams or chutneys. That being said, you’ll still have a couple of weeks to have fun with this curd. A banana curd is my first suggestion for you to try if you fancy venturing out of the well-worn realm of citrus curd, and it creates a wonderful spread that’s great on toast, pancakes, porridge, spooned over yoghurt or my favourite: dolloped and swirled through creamy rice pudding. It’s also great in sandwiches! Let’s go!