Since Stan wrote about brown bananas, I am compelled to share a recipe for Banana Curd which appeared in The Sacramento Bee many years ago. I find myself wishing my bananas quickly turn brown so I can make this condiment. Enjoy it on toast for breakfast or graham crackers as a snack. It serves as a chutney for spicy dishes, especially curries.
Flavor depends on using very ripe, soft and sweet bananas with dark brown skins. If bananas are barely ripe, add a bit of sugar. A hint of allspice or nutmeg is also good.
2 or 3 very ripe bananas
2 tablespoons fresh lemon juice
1 teaspoon freshly grated lemon zest
Dash ground cloves
Dash ground cinnamon
Mash bananas with fork or potato masher, leaving a few lumps, to make 1-1/2 cups.
Place mashed bananas in a small saucepan. Add lemon juice and zest along with cloves and cinnamon.
Bring to a boil and simmer gently about 15 minutes, stirring occasionally. While simmering, bananas will slowly heave up into mounds and then spout little puffs of steam, like simmering oatmeal.
Cool. Pour into a jar, cover, and refrigerate. Curd will keep about 2 weeks.
Per 1/4 cup: 47 cal; 1 g pro; 12 g carb; 0 g fat, 0 mg chol; 1 mg sod; 1 g fiber; 9 g sugar