roasted bananas with rosemary + brown butter

These are apple bananas.  They are smaller and I think tastier than the ones you get on the mainland.  Did you happen to notice the bunches of little bananas in my last post?  My sweet neighbor had just harvested the bananas in her yard and brought these over to me.  The bananas become so much sweeter when they are roasted and with the brown butter and a pinch of flaked salt, they are the perfect dessert after a big meal.     
    

roasted bananas with rosemary + brown butter

 

Save Print

Recipe type: small plate, dessert

Ingredients

• 4 apple bananas or 2 regular bananas peeled and cut in half
• 4T unsalted butter
• juice of ½ a lemon
• ¼t flaked sea salt such as Maldon
• 4-5 sprigs fresh rosemary

Instructions

1. heat the butter in a medium size sauté pan until it starts to get foamy.
2. add the peeled bananas and cook for about a minute on each side. The butter will turn brown as the bananas cook.
3. add the rosemary sprigs and let them cook in the butter. Squeeze the juice from half of a lemon over the bananas.
4. remove from the pan onto a serving plate, spoon the remaining brown butter from the pan on top and sprinkle with some flaked salt.
5. serve warm

3.2.2929