Abrir menu
FacebookInstagram
Fechar menu

Hello, visitor!

DeliRec logo

Login

Registration

Pie recipes / 

"BANANA CUCA with SWEET MILK"

Imprimir
Compartilhar
Photo of the "BANANA CUCA with SWEET MILK" – recipe of "BANANA CUCA with SWEET MILK" on DeliRec
Avançar lista

"BANANA CUCA with SWEET MILK"

Curtir receita

likes

View in original language

(Português)

Tempo de preparo

2 hour(s)

Porções

15 servings

Ingredients

  • Ripe bananas | 10 unit(s)
  • Dulce de leche | 7 dessert spoon
  • Wheat flour | 2.1/2 cup
  • Sugar | 1.3/4 cup
  • Butter or chilled margarine | 250 g
  • Whole milk | 200 ml
  • Chemical Yeast | 1 tablespoon
  • Cinnamon |  to taste

Recipe

  1. 1•Preheat the oven to 180ºC (medium oven) and place the wheat flour, sugar, yeast and cold butter in a bowl. Mix, in order to obtain a slightly moist crumb. 2•Cut the bananas into thin slices or slices lengthwise. Grease a pie pan with butter and sugar and place half of the farofa prepared in the previous step in it, then a layer of bananas, make another layer of farofa, another layer of bananas, add the glass of milk spreading, place the spoons of the jam of milk on top and cover everything with the rest of the farofa. (In this remaining farofa add a little bit of cinnamon powder). 3•Bake for 40-45 minutes in the oven at 180ºC, or until the farofa is golden and the banana is soft. Remove from the oven and let cool a bit and serve! Tip: you can serve with ice cream if you prefer!

Did you like this recipe?

Gostei da receitaNão gostei da receita

You may also like

Recipe of Tha's Banana Cuca Cake on the DeliRec recipe website

Tha's Banana Cuca Cake

Recipe of Banana Cuca on the DeliRec recipe website

Banana Cuca

Recipe of Cuca Apple on the DeliRec recipe website

Cuca Apple

Recipe of guava cuca on the DeliRec recipe website

guava cuca

DeliRec logo

We are passionate about food and have created this app so that people like us can have fun and discover new dishes, invent recipes and share them. Because we have to share good food!

Sign up for our newsletter: