📝 About This Recipe
Farofa is the soul of the Brazilian table, and this banana-infused version is a beloved classic that perfectly balances salty, smoky, and sweet notes. Combining toasted cassava flour with caramelized bananas and crispy bacon, it provides a unique textural crunch that elevates any meal. Whether served alongside a festive Feijoada or a simple weekday roast, this dish captures the vibrant, tropical essence of Brazilian home cooking.
🥗 Ingredients
The Base
- 2 cups Toasted Cassava Flour (Farinha de Mandioca Torrada) (look for the coarse variety for better texture)
- 4 tablespoons Unsalted Butter (high quality, European-style preferred)
- 1 tablespoon Extra Virgin Olive Oil (to prevent the butter from burning)
Aromatics and Proteins
- 1/2 cup Smoked Bacon (finely diced)
- 1 medium Yellow Onion (finely chopped)
- 3 pieces Garlic Cloves (minced)
- 1/2 teaspoon Smoked Paprika (for a hint of color and depth)
The Fruit and Finish
- 3 pieces Bananas (Prata or slightly firm Cavendish) (sliced into 1/2 inch rounds)
- 1/4 cup Fresh Parsley (finely chopped)
- 2 stalks Green Onions (thinly sliced)
- 1 teaspoon Kosher Salt (or to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Place a large, heavy-bottomed skillet or a traditional Brazilian iron pot over medium heat and add the diced bacon.
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2
Sauté the bacon for 5-7 minutes until the fat has rendered and the bits are golden brown and crispy.
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3
Using a slotted spoon, remove the crispy bacon and set aside on a paper towel, leaving the rendered fat in the pan.
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4
Add the butter and olive oil to the bacon fat. Once the butter is foaming, add the sliced bananas in a single layer.
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5
Fry the bananas for about 2 minutes per side until they develop a beautiful caramelized golden edge. Carefully remove them and set aside with the bacon to keep them from turning into mush.
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6
In the same flavored fat, add the chopped onions. Sauté for 4 minutes until translucent and soft.
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7
Stir in the minced garlic and smoked paprika, cooking for another 60 seconds until fragrant, being careful not to burn the garlic.
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8
Lower the heat to medium-low. Slowly pour in the cassava flour, stirring constantly to ensure it absorbs all the flavorful fats in the pan.
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9
Toast the flour for 5-8 minutes, stirring frequently. You are looking for the flour to turn a deep golden hue and smell slightly nutty.
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10
Season the flour mixture with salt and freshly cracked black pepper.
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11
Gently fold the reserved crispy bacon and caramelized bananas back into the pan. Stir carefully to avoid breaking the banana slices.
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12
Turn off the heat and stir in the fresh parsley and green onions for a burst of color and freshness.
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13
Taste one last time and adjust salt if necessary. Serve warm or at room temperature.
💡 Chef's Tips
Use 'Farinha de Mandioca Torrada' (toasted) if possible; if using raw flour, you must toast it longer until it loses its 'chalky' taste. Avoid over-ripe bananas; you want them yellow with just a few spots so they hold their shape during frying. If the farofa feels too dry, add an extra tablespoon of butter at the end—it should be moist enough to clump slightly but still be crumbly. For a vegetarian version, omit the bacon and use smoked salt or a dash of liquid smoke to replicate that classic Brazilian char flavor.
🍽️ Serving Suggestions
Essential accompaniment to a traditional Brazilian Feijoada (black bean stew). Pairs beautifully with grilled Picanha or any Churrasco-style barbecued meats. Serve alongside white rice and Brazilian-style collard greens (Couve a Mineira). Excellent as a stuffing for roast chicken or turkey during festive holidays. Enjoy with a cold Caipirinha to balance the richness of the dish.