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!Print
- 1/4 cup chopped walnuts
- 3 bananas
- 1/2 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, 1/2 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.
Inspired by The Herbal Kitchen by Jerry Traunfeld