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
Inspired by The Herbal Kitchen
Serves 4

What You Need
3 bananas
1/2 cup real maple syrup
4 to 5 sprigs rosemary
~1 tablespoon butter (or more to taste)
1/4 cup chopped walnuts
Greek yogurt or ice cream to serve

What To Do

1 Toast the walnuts: If the walnuts are not already chopped, chop them coarsely. (An easy way is to wrap them in a towel and smash them with the back of a spoon.) Place the nuts 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  Prepare the bananas: Peel the bananas and cut them in half lengthwise, then crosswise.

3  Sautee the bananas: In a large skillet, place the bananas, 1/2 cup maple syrup and rosemary sprigs. Bring the syrup to a low boil, then cook for about 1 minute. Turn over the bananas and cook another minute more.

4  Thicken the syrup: 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.

5  Serve the splits: Place 1 scoop of yogurt or ice cream in each bowl. Top with bananas and pour syrup from the pan over each (remove the rosemary sprigs, or hold them back with a fork as you pour). Sprinkle with walnuts.

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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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