I was contacted by hopeeternal recently about a recipe that I posted on the moneysavingexpert forums way back in 2007. She had recently found the recipe, tried it and liked it. Having seen Banoffee curd on sale at a farmers market, I thought of trying to make some myself, yet despite umpteen searches on the net, I couldn't find a recipe. I decided to put my thinking cap on and try to adapt a lemon curd recipe. I substituted dark brown sugar for white, and bananas for lemon and gave it a go. In hopeeternal's words "it is a recipe worth sharing" and she has asked that I post it on my blog so that she can link to it so here it is:
(Thinking about it this would make an excellent Christmas gift.)
10 oz Soft dark brown sugar
2 Free range eggs. beaten.
Mash the bananas with the sugar until a fairly smooth puree is formed. Do this in a heatproof bowl that can be placed over a pan of boiling water. Add the butter chopped into pieces. Place over a pan of simmering water and stir constantly until the butter and sugar are melted. Slowly add the beaten eggs stirring all the time. Continue stirring until the mixture thickens enough to coat the back of a wooden spoon. Note this last step can take a while. Warm a clean jam jar and pour the thickened mixture into the jar. Leave to cool and set then seal. I suspect this will like other curds need to be kept in a fridge and used within one month.