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Cartola
Cartola is a delightful and simple Brazilian dessert originating from Pernambuco, featuring sweet fried bananas topped with melted cheese, cinnamon, and sugar. It's a unique sweet and savory combination.
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- 2 Ripe but firm bananas(Choose bananas that are yellow with a few brown spots, but still hold their shape when sliced. Overripe bananas will become mushy.)
- 100 g Queijo coalho(This firm, slightly salty Brazilian cheese is traditional. If unavailable, a firm, mild white cheese like halloumi or even a firm mozzarella (drained well) can be substituted, though the flavor profile will differ.)
- 2 tbsp Unsalted butter(For frying the bananas.)
- 2 tbsp Granulated sugar(For caramelizing and sweetness.)
- 1 tsp Ground cinnamon(Adds warmth and aroma.)
ðšâð³ äœãæ¹
- 1
Prepare the ingredients: Slice the queijo coalho into approximately 0.5 cm (1/4 inch) thick slices. Peel the bananas and slice them lengthwise into halves or quarters, depending on their size.
â±ïž 3 minutes - 2
Fry the bananas: Melt 1 tablespoon of butter in a non-stick skillet over medium heat (around 180°C / 350°F). Once the butter is shimmering and slightly foamy, carefully place the banana slices into the skillet. Fry for about 2-3 minutes per side, until they are golden brown and slightly softened, but not mushy. Remove the bananas from the skillet and set aside on a plate.
â±ïž 5-6 minutes - 3
Sear the cheese: Add the remaining 1 tablespoon of butter to the same skillet. Once melted, place the queijo coalho slices in the skillet. Sear for about 1-2 minutes per side, until lightly golden and slightly softened. The cheese should not completely melt or become stringy at this stage.
â±ïž 2-3 minutes - 4
Assemble and melt: Arrange the fried banana slices on a heatproof serving platter or individual plates. Top each banana slice with a piece of the seared queijo coalho. Place the platter under a preheated broiler (medium-high heat, about 200°C / 400°F) for 1-2 minutes, or cover the skillet with a lid and cook on low heat for 2-3 minutes, just until the cheese is softened and slightly melted, but still holds its shape. Alternatively, you can place the cheese on top of the bananas in the skillet, cover, and let the residual heat melt the cheese.
â±ïž 2-3 minutes - 5
Finish and serve: Remove from heat. Immediately sprinkle the tops of the melted cheese with the granulated sugar and ground cinnamon. Serve warm.
â±ïž 1 minute
ð¡ ããã®ã³ã
- âFor the best texture, use bananas that are ripe enough to be sweet but still firm enough to hold their shape when sliced and fried.
- âQueijo coalho is ideal because it browns well and melts without becoming overly gooey. If using a substitute, ensure it has similar properties.
- âThe name 'Cartola' translates to 'top hat' in Portuguese, possibly referring to the way the cheese sits atop the banana.
- âAdjust the amount of sugar and cinnamon to your personal preference.
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- Serve with a scoop of vanilla ice cream for a warm and cold contrast.
- Drizzle with dulce de leche (caramel sauce) for extra sweetness.
- Add a sprinkle of chopped nuts like walnuts or pecans for added crunch.