Maple Rosemary Banana Splits

SonjaDesserts12 Comments


Maple Rosemary Banana Splits

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!

Maple Rosemary Banana Splits
Serves: 4
What You Need
  • ¼ cup chopped walnuts
  • 3 bananas
  • ½ cup maple syrup
  • 4 sprigs rosemary
  • 1 tablespoon butter
  • Greek yogurt or ice cream to serve
What To Do
  1. 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.
  2. Peel the bananas and cut them in half lengthwise, then crosswise to create 4 pieces per banana.
  3. 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.
  4. 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.
  5. 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.

12 Comments on “Maple Rosemary Banana Splits”

  1. Cara

    I’m totally on board with adding rosemary to desserts, to change things up and add a layer of complexity. In fact I did it today with an apple-almond cake brushed with a rosemary-infused honey syrup!

  2. Lindsay @ Pinch of Yum

    This reminds me of when you did strawberries with balsamic and mint and greek yogurt. I will never forget that delicious dessert. I actually have some fresh rosemary in a little potted plant – now I know what to use it for! :)

    1. Sonja

      Aww, thanks! Yes, that was one of my favorites too…but this one has potential to beat it! :) Let me know if you try it out!

  3. Jennifer @ Raisin Questions

    I agree about the real maple. I was given some recently, and there is really nothing like it! I can’t believe I used to settle for the imitation stuff… I also just read a book by the same title, but a different author (Kami McBride). It was so inspiring, that maybe I should pick up this other author’s work as well to learn some more about incorporating herbs in the kitchen!

    1. Sonja

      Yes, I’ve become quite addicted to real syrup (I used to hate it as a kid for some reason!)! I’ll have to check out this other herbs book as well – thanks for the recommendation!

  4. Samantha

    Oh my word! I made this this morning for breakfast, and it was incrediiiiibly amazing! Posting it on my blog today, thank you!

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