Brown bananas make a toffee-like curd to spread on toast or to eat straight from the jar
My research for this column leads to all sorts of tasty discoveries, some of which become firm family favourites. Today’s recipe is one of these: it takes just minutes to make a big jar full of curd and it tastes heavenly – like a gooey, rich, banana-flavoured dulce de leche. I often eat it straight from the jar, or as a yoghurt-topper, or warm and spread on toast, or drizzled over last week’s brown sugar pavlova, which is a great way to use up whole eggs in one dish, because the whites go into the pavlova and the yolks into the curd. The two are then reunited in an elaborate mess of meringue, curd, whipped cream, flambeed bananas, toasted coconut and date syrup (all of which are optional and/or to taste).
