Brazilian Banana Pie
6 servings
120 minutes
The Brazilian banana pie known as 'Cuca de Banana' is a fragrant and airy treat rooted in German traditions that found its place in Brazilian cuisine. It combines soft kefir dough with juicy caramelized bananas topped with a crunchy crumb. Sweet, spicy, and slightly moist, it pairs perfectly with a cup of hot tea or coffee. Its texture is light yet rich, and the flavor is a harmonious balance of creamy sweetness with warm notes of cinnamon and vanilla. This pie is often served at family tea gatherings and celebrations, creating a cozy atmosphere of home warmth. It reveals its best flavor when warm but remains delightful at room temperature.
1
Preheat the oven to 180 degrees. Grease a removable-bottom mold (I used a silicone one about 25 cm in diameter) with a thin layer of butter and sprinkle with flour. Prepare the bananas: wash, peel, and slice them into rounds.
- Butter: 90 g
- Wheat flour: 650 g
- Bananas: 5 piece
2
Mix flour (150 grams), sugar, cinnamon, and salt in a small bowl. Cut cold butter into small cubes and add to the dry mixture. Rub everything together with your hands until crumbly. Refrigerate until use.
- Wheat flour: 650 g
- Sugar: 100 g
- Cinnamon: 1 teaspoon
- Salt: 0.5 teaspoon
- Butter: 90 g
3
Separate the egg whites from the yolks. Place the whites in a clean bowl and beat with salt at high speed until fluffy and firm.
- Chicken egg: 4 pieces
- Salt: 0.5 teaspoon
4
Transfer the protein mass to another container and place it in the cold.
5
In the same bowl, add the egg yolks and sugar. Whip at medium speed for about 8-10 minutes or until the mixture increases in volume and lightens in color.
- Chicken egg: 4 pieces
- Sugar: 100 g
6
Continue whisking and add vegetable oil, kefir, and vanilla extract. Mix everything well.
- Vegetable oil: 150 ml
- Kefir: 200 ml
- Vanilla extract: 1 tablespoon
7
Sift the flour (500 grams) and baking powder on top. Gently mix until combined. With careful movements of a silicone spatula from bottom to top, fold in the beaten egg whites. Place half of the batter in the prepared pan. Distribute the bananas on top.
- Wheat flour: 650 g
- Baking powder (raising agent): 1 tablespoon
- Chicken egg: 4 pieces
- Bananas: 5 piece
8
Sprinkle the bananas with half of the crumb mixture. Cover with the remaining dough, then add another layer of streusel.
- Cinnamon: 1 teaspoon
9
Preheat the oven and place the form on the middle rack. It's best to place an empty baking tray on the bottom rack, as the pie will rise significantly and crumbs may fall. Bake the 'Cuca de Banana' for about 50-60 minutes. Check for doneness with a wooden skewer; it should come out dry. You may need a bit more time, in which case cover the top of the pie with foil and continue baking until done.
- Sugar: 100 g
10
Take out the ready banana pie and let it rest in the mold for 15 minutes. Then remove the edges and you can serve it with tea. It is good both warm and at room temperature.
