While I was in Korea, I of course was still looking at blogs when I got a chance when I went to cafe's. And of course, there was a lot of saving, and anticipation for when I would be near a stove again with my cupboard full of ingredients. I had planned my week's menu for when I returned to Canada about three weeks ago (eager beaver is right). With that, I had also sent my mom an email asking her if she could pick up some of the ingredients on my list, unfortunately the email got lost in cyberspace, however, lucky for me, my mom knows the foods I love to eat, and had about 90% of the things I wanted on my list, even down to the fresh rosemary for this mornings breakfast.
Did you read that correct? Rosemary for breakfast? Yes, you certainly did. One of the recipes I had my eye on was for a Maple Rosemary Banana Split. Now, the blog I saw this on made it for dessert. However, after waiting for three hours to board the plane in Seoul, then travel thirteen hours Seoul to Detroit, wait another three hours to board the plane, then fly for another forty minutes, drive home for an hour, unpack for almost three hours, sleep for only two hours, I deserved a nice pick-me-up I shall say.
Nothing about this recipe doesn't scream breakfast... okay, maybe the rosemary, but it was perfect for breakfast. This was by far one of the most memorable breakfasts I've ever made. It certainly would make a fantastic and impressive dessert, but it worked just as well for breakfast.
The combination of the toasted walnuts, caramelized maple syrup, grilled-like bananas, the fresh rosemary, with the refreshing dollop of strawberry yoghurt on top - it was complete and utter perfection. The flavours together was just... culinary heaven, really.
Maple Rosemary Banana Split
Recipe very slightly adapted from here
- 1 banana
- 1 1/2 tbsp maple syrup
- Fresh rosemary chopped - to taste
- 1 1/2 tbsp walnuts - chopped
- Strawberry Greek yoghurt (or vegan yoghurt)
Place the nuts in a dry pan over medium high heat and toast for a few minutes, shaking the pan and
Toast the walnuts. If the walnuts are not already chopped, chop them coarsely. watching constantly so they do not burn.
Peel the banana and cut it half lengthwise, then crosswise.
In a large skillet, place the banana, 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.
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.
Place 1 scoop of yoghurt in each bowl. Top with your banana and pour syrup from the pan over the bananas. Top with walnuts.
When would you eat this?
Breakfast or dessert?