12 In Desserts

Maple Rosemary Banana Splits

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.


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  • Reply
    September 29, 2011 at 12:02 pm

    Okay, this recipe is TOTALLY going to happen sometime in the next week. Yum! I love the idea of adding rosemary.

  • Reply
    September 29, 2011 at 1:37 pm

    one problem: you need to share this before it is gone!!

  • Reply
    September 29, 2011 at 3:31 pm

    Great combination of flavours!

  • Reply
    September 29, 2011 at 9:10 pm

    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!

    • Reply
      September 29, 2011 at 10:37 pm

      Wow, that sounds fancy!! Looking forward to seeing how it turned out :)

  • Reply
    Lindsay @ Pinch of Yum
    September 29, 2011 at 11:05 pm

    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! :)

    • Reply
      September 30, 2011 at 3:57 pm

      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!

  • Reply
    Jennifer @ Raisin Questions
    September 30, 2011 at 12:17 pm

    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!

    • Reply
      September 30, 2011 at 3:59 pm

      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!

  • Reply
    Denise @ TLT
    October 2, 2011 at 6:26 am

    Beautiful picture and such a great idea to combine the banana with rosemary. Must try this!

  • Reply
    October 2, 2011 at 8:51 am

    This sounds so yummy! I love the rosemary addition!

  • Reply
    October 19, 2011 at 12:03 pm

    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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