roasted bananas with rosemary + brown butter
Recipe type: small plate, dessert
- 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
- heat the butter in a medium size sauté pan until it starts to get foamy.
- add the peeled bananas and cook for about a minute on each side. The butter will turn brown as the bananas cook.
- add the rosemary sprigs and let them cook in the butter. Squeeze the juice from half of a lemon over the bananas.
- remove from the pan onto a serving plate, spoon the remaining brown butter from the pan on top and sprinkle with some flaked salt.
- serve warm
Recipe by THE TEASPOON & THE WAVE at https://www.theteaspoonandthewave.com/roasted-bananas-with-rosemary-brown-butter/
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