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Rosemary banana pretzel crumble for two with a golden topping in a small dish and serving bowl
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Rosemary Banana Pretzel Crumble for Two

A small warm banana dessert with a salty pretzel crumble and a light fresh-rosemary aroma. Use ripe bananas that still hold their shape.
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Prep Time 15 minutes
Cook Time 25 minutes
Rest 10 minutes
Total Time 50 minutes
Servings: 2 servings
Ingredients Equipment Method Notes

Ingredients
  

Banana filling
  • 250 g peeled ripe bananas, about 2 medium bananas; yellow and lightly spotted, not liquid-soft
  • 1 teaspoon lemon juice, 5 ml
  • 1 teaspoon unsalted butter, 5 g, for greasing the dish
Rosemary pretzel topping
  • 30 g small salted pretzels, crush into coarse crumbs; weight is more reliable than volume
  • 1/4 cup all-purpose flour, 30 g
  • 1 tablespoon light brown sugar, 12 g
  • 2 tablespoons unsalted butter, 28 g, melted
  • 1/4 teaspoon very finely chopped fresh rosemary leaves, discard woody stems

Equipment

  • 7-by-5-inch shallow oven-safe baking dish, at least 3-cup capacity
  • Small saucepan or microwave-safe bowl
  • Mixing bowl
  • Baking sheet

Method
 

Instructions
  1. Heat a conventional oven to 350°F (175°C). Grease a shallow 7-by-5-inch oven-safe baking dish with the 1 teaspoon butter. Set it on a baking sheet.
  2. Melt the 2 tablespoons topping butter without browning. Stir in the finely chopped rosemary and let stand for about 5 minutes while preparing the other ingredients.
  3. Crush the pretzels into coarse crumbs, mostly 1/8 to 1/4 inch across, with some finer pieces. Mix them with the flour and brown sugar. Stir in the rosemary butter until damp, uneven crumbs form.
  4. Slice the peeled bananas into 1/2-inch rounds. Toss gently with the lemon juice and spread in an even shallow layer in the greased dish.
  5. Scatter the topping loosely over the bananas without pressing it down. Bake for 20–25 minutes, until the topping is golden and dry-looking and the banana juices bubble at the edges. Begin checking at 20 minutes because pretzels are already baked.
  6. Rest for 10 minutes. Divide between two bowls and serve warm, taking care with the hot baking dish.

Notes

Yield: 2 servings. Prep: 15 minutes. Cook: 25 minutes. Total: 50 minutes.
Times are planning estimates. See the notes for resting, chilling or cooling time included in the total.
The 50-minute estimate includes a 10-minute rest; the rosemary steep happens during the 15-minute preparation. Contains wheat and milk; check pretzel labels for other allergens. No extra salt is added because the pretzels supply it. Refrigerate leftovers promptly at 40°F (4°C) or below and use within 3 days. Reheat to 165°F; the topping will soften in storage.