The first time I made The Faux Martha’s Banana Curd, I knew it wouldn’t be the last time. It took no time to make and it was pure unadulterated joy in a jar if you know what I mean? So this week when I realized the bananas on the counter wouldn’t be consumed in time, it only seemed natural to revisit this recipe again. But I wanted to do something slightly different this time – I wanted to up the ante, so the addition of bourbon only felt right. I enjoy how cooking with alcohol can transform what you’re making into something a little more magical than what you started with. And bourbon is one of the alcohols that I enjoy adding to my desserts. I think you’ll enjoy this addition to an already delicious fruit spread/topping.
I didn’t eat a lot of bananas growing up because they made me itch, but if they were cooked in something, it didn’t seem to bother me as much. I talked about this allergy in the previous grape vinaigrette post, check it out. My most familiar memories of banana creations growing up was my mom’s warm banana pudding. (yes, I said. “Warm.”)
Do you remember walking in the house as a kid and the smell of something sweet caught your attention with the first squeak of the front door? Your feet landed across the threshold and you knew something good was happening, and you completely forgot that dinner had to precede your destiny with that slice of cake or pan of brownies. Your eyes swelled with anticipation and your nostrils were intoxicated by the heavenly aroma. And sometimes my mom would make me a small separate one with no bananas, just cookies, banana cream, french vanilla pudding and cool whip. Every bite inspired another sigh of joy that it was in my hands and entertaining every taste bud.
I often tell people about this dessert and I see the look of wonder in their eyes at the thought of warm banana pudding, but you shouldn’t second guess it. It’s amazing…well, at least to my family. But I digress, let’s make some boozy curd. If you really enjoy banana desserts, I’m sure this will make it to your top ten of delicious things to make for friends and family, your co-workers if you actually like them? (I, kid! :-)) I’m also contemplating a cocktail to make with this creamy goodness, so stay tuned for that!
Bulleit Bourbon Banana Curd
Yields: 2 1/4 cups
3 over ripened bananas (smashed)
6 tablespoons unsalted butter
3/4 cup granulated sugar
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract (Nielsen-Massey)
1/4 teaspoon kosher salt
4 egg yolks (large eggs)
1/4 cup Bulleit Bourbon Whiskey
1. Smash your bananas in a bowl using a fork until you obtain a lumpy and creamy consistency. Yes, we’re talking bananas so the contradiction of lumpy and creamy works here. 🙂 Set aside.
2. Whisk your egg yolks in a separate bowl and set them aside.
3. Over medium-high heat in a 1.75 qt sauce pan, melt the butter first, then add your sugar, lemon juice, kosher salt & vanilla. Allow to cook for about 3 minutes until you achieve a smooth sauce and the sugar has fully dissolved.
4. Add your smashed bananas, stirring constantly, allow sauce to cook for about 4 minutes and mixture starts to bubble.
5. Remove about 1/4 cup of the hot banana sauce into the eggs, but you have to whisk it in quickly or else you’ll have scrambled eggs. Then you’ll have to crack more eggs and try it again.Pour the egg mixture back into the sauce pan, once again, whisking quickly to combine the ingredients. Add bourbon.
6. Allow sauce to cook for about 3 to 4 more minutes until the mixture becomes slightly transparent when coating a spoon. Taste to see if the bite of the alcohol has cooked out or if you want it a little on the boozy side, your good to go!
7. Transfer to blender, food processor or use a beurre stick to puree the mixture until smooth. I transferred it to my favorite Weck jars and store it in the fridge up to 3 weeks.
This recipe would make a great gift for your foodie friends, a baby shower, housewarming etc. A dollop goes great in your acai bowl, granola cereal, oatmeal, a smoothie or nestled between two scoops of your favorite ice cream. The options are endless and I intend on coming back with a cocktail for you so there’s that!
Recipe adapted from The Faux Martha dot com
4 thoughts on “Bulleit Bourbon Banana Curd”
I hope you’re well. I always enjoy reading your posts! One question…we’ll, actually, two… 1.) I’m assuming it is 1/4 “cup” of bourbon?? 2.) I did not see lemon juice on your list of ingredients, but it says to add the lemon juice in the instructions…how much?
Thanks, Danny B Sent from my iPhone
Hope you’re doing well to Danny! I just updated it so once you refresh your browser it should appear along with some updated photos! Let me know how it comes out if you make it? Thanks!
an amount of smashed bananas cup wise would be great – im here in new orleans and mine are back yard naners – many many different sizes – all great!
am looking forward to making this over the next couple o’ days – thanks – it looks so fun.
Once the bananas are smashed, I believe it was around 1.5 cups, though I’ve made this recipe about 3-4 times and theres been subtle differences every time, typically around an ounce more or less. But this recipe is forgiving with changes in volume. I have been known to add an extra egg yolk when the banana quantity is over the recipes desired quantity, just means you end up with a richer, slightly thicker curd. No harm, no foul. Let me know how you feel about it, its truly delicious!