📝 About This Recipe
A staple of the Brazilian 'café da manhã' and afternoon 'lanche,' this Bolo de Banana is a rustic masterpiece that balances a moist, cinnamon-scented crumb with a decadent layer of caramelized bananas. Unlike standard banana breads, this version features a dramatic molten toffee topping that seeps into the cake as it cools, creating a texture that is both fluffy and fudgy. It is the quintessential comfort food of Brazil, evoking memories of grandmothers' kitchens and warm tropical afternoons.
🥗 Ingredients
For the Caramel Base
- 1 cup Granulated sugar (for the caramel syrup)
- 1/2 cup Boiling water (to thin the caramel)
- 4-5 pieces Ripe Bananas (Nanica or Cavendish) (sliced lengthwise or into rounds)
For the Cake Batter
- 3 pieces Overripe Bananas (mashed smoothly)
- 3 tablespoons Unsalted butter (softened at room temperature)
- 1.5 cups Granulated sugar
- 3 pieces Large eggs (at room temperature)
- 1 cup Whole milk (room temperature)
- 3 cups All-purpose flour (sifted)
- 1 tablespoon Baking powder
- 1 teaspoon Ground cinnamon
- 1 teaspoon Vanilla extract
- 1/2 teaspoon Salt
👨🍳 Instructions
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1
Preheat your oven to 350°F (180°C). Lightly grease the sides of a 9 or 10-inch round cake pan or a tube pan with butter, but leave the bottom for the caramel.
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2
In a small heavy-bottomed saucepan over medium heat, melt 1 cup of sugar for the caramel. Stir constantly until it turns a deep amber color, being careful not to burn it.
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3
Carefully pour the boiling water into the melted sugar. Stand back as it will steam and bubble violently. Stir until the caramel is smooth and liquid, then pour it immediately into the bottom of your prepared cake pan.
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4
Arrange the sliced bananas (4-5 pieces) over the hot caramel in a decorative pattern, covering the entire bottom of the pan.
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5
In a large mixing bowl, cream together the softened butter and 1.5 cups of sugar until light and fluffy, about 3-4 minutes.
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6
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and the 3 mashed bananas until well combined.
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7
In a separate bowl, whisk together the sifted flour, baking powder, cinnamon, and salt.
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8
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the flour mixture, mixing just until combined to avoid a tough cake.
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9
Pour the batter gently over the bananas in the pan, smoothing the top with a spatula.
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10
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
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11
Remove from the oven and let the cake cool in the pan for exactly 5-10 minutes. Do not let it cool completely in the pan or the caramel will stick.
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12
Run a knife around the edges, place a large serving plate over the pan, and quickly invert it. Let the caramel drip down the sides before lifting the pan off.
💡 Chef's Tips
Use 'Nanica' bananas if available, as they are the most traditional for Brazilian baking due to their sweetness. Don't overmix the batter once the flour is added; a few small lumps are better than a rubbery cake. Inverting the cake while warm is crucial; if the caramel hardens, briefly warm the bottom of the pan on the stove to loosen it. Sifting the flour is highly recommended to achieve the light, airy crumb characteristic of Brazilian 'bolos'. If your bananas aren't ripe enough, roast them in their skins for 10 minutes before mashing to concentrate their sugars.
🍽️ Serving Suggestions
Serve warm with a strong cup of Brazilian 'cafezinho' (black sweetened coffee). Add a dollop of whipped cream or a scoop of vanilla bean ice cream for a decadent dessert. A side of 'Queijo Minas' or mild white cheese provides a traditional salty-sweet Brazilian pairing. Dust with extra cinnamon and sugar while warm for an added aromatic crunch. Pairs beautifully with a glass of cold milk for a traditional children's afternoon snack.