Ingredients
The following ingredients have 4 Servings
- 2 large ripe bananas (approx. 350 g unpeeled weight, broken into pieces)
- Finely grated zest of a lemon
- 1 tbsp lemon juice (freshly squeezed)
- 55 g unsalted butter
- 50 g dark brown Muscovado sugar
- 150 g granulated sugar (less 2 tsp)
- 2 tsp vanilla sugar
- 2 large eggs (well beaten)
Instruction
- Put the banana pieces, lemon juice and zest into a blender and whizz until smooth (I used a stick blender).
- Pour banana mixture into a saucepan (I use non-stick) and add the sugars and butter.
- Heat on the lowest setting, stirring, until all the sugar and butter have dissolved.
- Turn the heat up very slightly until the mixture just starts to bubble, then briskly whisk in the beaten egg (pouring in a thin stream from a jug). The mixture will thicken up as you pour and should coat the back of a spoon.
- Continue stirring for another 10 seconds if necessary. Do not over-cook, you don’t want scrambled eggs!
- Pour into 2 hot sterilised jars and seal with lids immediately.
- Allow to cool, then store in fridge and use within 2 weeks.
- Serve as a spread, use as a cake filling, stir into Greek yogurt, use to top ice cream or could be used as a base for a Banoffee Pie etc.
