That farofa pie with banana and cream looks wonderful! She’s a very easy recipe to make, and it looks wonderful! You can use bananas that are already very ripe! Oh, and at the end of this post there is an extra tip or an alternative to make it even easier!
Cream ingredients:
1 can of condensed milk;
1 can of milk;
1 col. (soup) of wheat flour;
1 small box of cold cream;
1 col. (tea) vanilla essence (optional).
Bring everything to a boil to thicken except for the cream that you add when you turn off the heat. Make the cream first and leave it to cool.
Farofa Ingredients:
1 ovo;
2 cups. (tea) wheat flour;
1 cup. (tea) sugar;
3 col. (soup) of margarine or butter;
1 cabbage (soup) of chemical ferment;
1 pinch of salt;
1 col. cinnamon (tea) (optional).
Place everything in a bowl and mix and crumble with your hands until it becomes coarse crumbs.
Assembly:
Grease a refractory or baking dish (I suggest a 20 to 22 cm round pan) with butter or margarine and add half the farofa. On top make a layer of sliced banana (I used 6 large dwarf bananas) spread the cream and place the rest of the farofa on top.
Bake in a preheated oven at 200° until golden. Here it was 35 minutes.
Important Tips:
* I like to make this pie the day before and serve it cold. When it stays in the fridge for a few hours, the cream becomes very firm. If you want to serve it warm, or at room temperature but don’t have time to leave it in the fridge, add 2 tablespoons of flour to the cream to make it firmer when it comes out of the oven.
*I tested it with dulce de leche instead of using white cream. I used 1 can of cooked condensed milk mixed with 1 box of cream and it was equally wonderful.
If you liked the recipe in this post, I think you’ll also like this other one, which is super easy and a hit on our channel:
Come back and let me know when you test it!!!
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