Brown bananas make a toffee-like curd to spread on toast or to eat straight from the jarMy 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... Read this story
