It’s been a joy to cook with our garden herbs all summer. Unfortunately, they are starting to become a bit past their prime. We’ve been gradually harvesting and preserving what we can for the winter – including our rosemary plant, which reminded me of a recipe I’d seen in The Herbal Kitchen (a gift from my sister written by a chef based in her home city of Seattle). Seeing as we had a few bananas lying around, I thought I’d give it a try.
Not only does this dessert come together in a just a few minutes, it is just as delicious as it sounds! The hint of rosemary added a nice complexity to the maple – and the butter added the perfect amount of caramel flavor.
If you don’t have the rosemary, it would be just as delicious without! Sauteed bananas make a quick and easy dessert with or without the herbs. Just make sure to use real maple syrup (none of that corn-based imitation stuff) – check out your local markets for some of the good stuff!
- ¼ cup chopped walnuts
- 3 bananas
- ½ cup maple syrup
- 4 sprigs rosemary
- 1 tablespoon butter
- Greek yogurt or ice cream to serve
- Coarsely chop the walnuts. Place them in a dry pan over medium high heat and toast for a few minutes, shaking the pan and watching constantly so they do not burn.
- Peel the bananas and cut them in half lengthwise, then crosswise to create 4 pieces per banana.
- In a large skillet, place the bananas, ½ cup maple syrup and 4 rosemary sprigs. Bring the syrup to a low boil over medium heat and cook for about 1 minute. Turn over the bananas and cook another minute more.
- Remove the bananas from the pan onto a plate. Bring the syrup in the pan up to a boil for a minute or two until it thickens, then stir in 1 tablespoon of butter until it melts. Remove from the heat, and remove the rosemary sprigs.
- To serve, place 1 scoop of yogurt or ice cream in each bowl. Top with warm bananas and pour on syrup from the pan. Sprinkle with walnuts and serve.