I created this recipe during the Covid-19 quarantine. For some reason, I always had over-ripened bananas in the fruit bowl, waiting to be transformed into something comforting. I added pistachios because a dear friend sent me a large tub of Bronte Sicilian pistachios from around Mt. Etna. Bronte Pistachios have a violet hue, are a bit smaller, and are quite a lot sweeter than your average green pistachio. Most Italian online markets carry these tasty gems. The addition of rosemary was a pure curiosity with a successful outcome.

To make this vegan-friendly, substitute the eggs for flax eggs, or a vegan egg replacement.