To farofa is a traditional dish of Brazilian cuisine and can be found in several variations, depending on the region and the ingredients used. A delicious and very tasty version is banana farofa, which combines the sweet and smooth flavor of banana with the crunchiness of cassava flour, creating an irresistible combination.
This banana farofa recipe is ideal to accompany roast meats, beans, barbecues and even vegetarian dishes. In addition to being super simple to prepare, banana farofa is a creative and tasty way to include fruit in your meal. If you haven't tried it yet, it's time to give this delicious treat a try!
Ingredients
- 2 ripe bananas (silver or dwarf)
- 2 tablespoons butter or oil
- 1 medium onion, chopped
- 1 clove of garlic, chopped or crushed
- 1 cup toasted cassava flour (or corn flour, if you prefer)
- Salt and pepper to taste.
- 1/2 cup bacon or calabresa sausage (optional, for a tastier stuffing)
- 1/4 cup raisins (optional)
- Chopped green onions to taste (parsley and chives)
- 1 teaspoon sugar (optional, to enhance the banana flavor)
Preparation:
1. Preparing the bananas
- Start by cutting the bananas into slices or small cubes, depending on your preference. Ripe bananas are ideal for this recipe, as they will caramelize and give the stuffing a sweet touch.
2. Sautéing the ingredients
- In a large skillet, melt butter or heat oil over medium heat.
- If you’re using bacon or calabresa sausage, add them to the pan first and fry until golden brown and crispy. This will add a smoky flavor to the farofa.
- Add the chopped onion and sauté until it becomes transparent and golden.
- Add the chopped garlic and sauté for a few more seconds until the aroma is released.
3. Adding the bananas
- Add the sliced bananas to the pan and, if desired, a teaspoon of sugar to caramelize them. Stir gently so as not to mash the bananas, leaving them golden and slightly soft. Cook for about 3 to 5 minutes, stirring occasionally.
4. Mixing the flour
- When the bananas are golden brown, add the toasted cassava flour little by little, stirring well so that it is incorporated into the banana and onion mixture. Continue stirring until the farofa is very loose and golden. If necessary, adjust the salt and black pepper to taste.
5. Finishing the stuffing
- If you are using raisins, add them now, mixing well so that they are distributed throughout the stuffing.
- Finish with chopped chives to taste, to add freshness and color to your banana farofa.
6. Serving
- Serve the banana farofa while it is still warm, accompanying roast meats, rice, beans or even vegetarian dishes. The sweetness of the bananas combines perfectly with the saltiness of the meat and the seasonings of the farofa.
Tips and tricks
- Crispier stuffing: If you like your farofa crunchier, try adding some crushed peanuts or Brazil nuts. This will give it an extra texture and a wonderful flavor.
- Ripe bananas: For the banana to caramelize well and give the sweet flavor that characterizes the recipe, use very ripe bananas. If you are using less ripe bananas, they may not caramelize as well.
- Variety of flours: If you prefer, you can replace the cassava flour with corn flour or even breadcrumbs, if you want a lighter farofa with a different touch.
- Meatless Farofa: If you are vegetarian or want a meatless version, simply omit the bacon or sausage. The banana and onion are enough to add flavor to the farofa.
