Easy to use banana crumble with ripe fruit, make it today

Banana farofa pairs well with a variety of dishes, is easy and uses ripe fruits

An easy, economical and vegetarian banana crumble.

Recipe for 4 people.

Classic (no restrictions), Gluten Free, Vegetarian

Preparation: 00:25

Interval: 00:00

TOOLS

1 cutting board(s), 1 pan(es), 1 auxiliary bowl or plate (optional)

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients Farofa with banana

– olive oil to taste for the sauté, plus a little more to moisten the farofa. (or bottled butter)

– 3 bananas, ripe, cut into medium slices

– 2 cloves of garlic, chopped

– 1/2 large onion, chopped.

– 1/2 unit large pepper(s), seeded, chopped

– 2/3 leek(s), cut into thin slices

– 1 stalk(s) of celery, cut into cubes.

– 2 cups biju cassava flour

– salt to taste

– pepper to taste ^B

– parsley to taste, chopped (or coriander)

Ingredients TO DECORATE (OPTIONAL)

– olive oil to taste, to brown the thinly sliced ​​bananas. (or bottled butter)

– ripe banana to taste, cut into thin slices.

PREPARATION:

1. Separate the recipe ingredients and utensils.
2. Peel and chop the onion and garlic.
3. Remove the seeds, chop the chili pepper(s).
4. Wash and chop the celery.
5. Wash the leek and cut it into thin slices.
6. Wash, dry and chop the parsley or coriander and set aside on absorbent paper.
7. Cut the bananas for decoration into thin slices.
8. Cut the farofa bananas into medium slices.

PREPARATION:

Banana Farofa (decoration – optional):

1. Grease the bottom of a pan with a drizzle of olive oil or butter.
2. Place over medium heat to heat and when hot add the thinly sliced ​​bananas to fry.
3. Fry the bananas for a few minutes, just enough to brown them.
4. Carefully remove the bananas so they retain their original shape and set them aside.

Banana Farofa (farofa preparation):

1. Then, in the same hot pan, add more olive oil or butter, if necessary.
2. Fry the bananas cut into medium slices in the previously heated pan, still over medium heat, until they are slightly golden, but still retain their original colour.
3. Add the chopped onion and garlic, leave to brown: the onions must not wither, they must be crunchy.
4. Then add the chilli and sauté for another 1 minute.
5. Add the celery, garlic and sauté for 2 minutes.
6. Season with salt and pepper.
7. Add the biju cassava flour, moisten with a little more olive oil or butter to coat all the flour.
8. Season with salt, pepper.
9. Brown the farofa for a few minutes, so that it becomes slightly toasted.
10. Add the chopped parsley or coriander, turn off the heat.
11. Adjust seasonings if necessary.

FINALIZATION AND ASSEMBLY:

1. Arrange the banana farofa on a serving plate, or in saucers, next to the main course.
2. Decorate with thinly fried bananas on top (optional).

b) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

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.