Crumble de banana (Banana Crumble)
This crumble mixture can be sprinkled on top of a sponge cake before baking to give it a crunchy top, but I prepare it without the cake.
We Brazilians see crumble, which was introduced to our country by the Europeans, as a sweet version of farofa. In our cuisine, crumble can be served as a stand-alone product, used as a topping for cakes and desserts or combined with fruit – banana is the most popular flavour. This crumble mixture can be sprinkled on top of a sponge cake before baking to give it a crunchy top, but I prepare it without the cake.
50g cold unsalted butter, plus extra for greasing
100g plain flour, plus extra for dusting
100g caster sugar
25g Brazil nut meal
12 ripe bananas (about 1.5kg)
Preheat the oven to 200°C (400°F), gas mark 6. Grease and flour a 30 x 20cm baking dish. Combine the flour, sugar, butter and Brazil nut meal in a bowl. (If you cannot find Brazil nut meal, simply grind the nuts to a fine powder in a food processor.) Work the mixture with your fingertips until it resembles fine breadcrumbs – be careful not to overmix. Set aside.
Peel the bananas and cut them in half lengthways. Arrange in the prepared tin, pressing them down slightly. Sprinkle with ground cinnamon to taste and cover with the crumble mixture.
Bake for 10 minutes, then lower the oven temperature to 150°C (300°F), gas mark 2, and continue baking for a further 10 minutes. The surface should be golden brown all over when ready. Serve hot with tapioca and vanilla ice cream.
This recipe first appeared in 'Brazillian Food' by Thiago Castanho and Lucinda Bianchi