Of German origin, the cuckoo banana It is a confirmed presence in the cafes of Rio Grande do Sul, but its delicacy has conquered other Brazilian regions. With a sweet and soft dough, banana pieces and a crunchy farofinha coating, the recipe is ideal to accompany hot drinks.
Although subject to adaptations (taking fillings with apples, grapes or even dulce de leche), it is in the banana that the cuca finds its best version. The result is a golden, almost caramelized candy that makes your mouth water.
To accompany your coffee today, check out how to make banana cuca below and try dessert:
cuckoo banana
Time: 1h30
Performance: 10 portions
Difficulty: easy
Ingredients:
- 3 cups wheat flour (tea)
- 1 tablespoon of baking powder
- 3 eggs
- 2 cups sugar (tea)
- 4 tablespoons of melted butter or margarine
- 1 cup of chopped ripe banana
- 1 cup of milk (tea)
- Margarine and wheat flour for greasing
Farofa
- 1 cup wheat flour (tea)
- 1/2 cup butter (tea)
- 1 cup (tea) of sugar
- 1 tablespoon of ground cinnamon
- Margarine and flour for greasing
Method of preparation:
- In a bowl mix the flour and baking powder and then set aside
- Blend the rest of the ingredients in a blender until smooth, then add to the ingredients in the bowl.
- Put in a springform pan with a diameter of 30 cm greased and floured.
- Meanwhile, in another bowl, mix the farofa ingredients with your fingertips until a moist farofa forms.
- Place the chopped banana on top of the pie dough and spread the farofa on top.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted into it comes out clean.
- Remove from the oven, unmold and serve afterwards.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
