Every bite of cuca de banana com farofa feels like a warm invitation to a cozy Brazilian kitchen, where the aroma of caramelized bananas and buttery streusel fills the air. Emerging from the German immigrant influence in southern Brazil, this humble yet heart-melting dessert bridges cultures beautifully, blending tropical fruit sweetness with old-world baking tradition. Whether served at breakfast, as an afternoon coffee treat, or shared during a family gathering, it brings people together through its comforting texture and soulful flavor.
Why This Recipe Works
- The recipe strikes the perfect harmony between ripe bananas and a golden, crumbly topping, creating a contrast that feels both rustic and elegant.
- Baking it at 350°F allows the farofa crust to toast slowly without burning, giving it that signature crunch.
- The inclusion of butter and sugar in both the batter and topping ensures a moist interior and crisp exterior, reminiscent of European coffee cakes.
- The layering technique—batter first, bananas second, farofa last—creates a beautiful visual and textural balance once sliced.
- The recipe is forgiving: even if your bananas are very ripe, the natural caramelization only deepens the flavor and brings authenticity to the Brazilian original.
Ingredients
- 3 ripe bananas, sliced
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup unsalted butter, melted and divided
- 1 large egg
- ½ cup milk
- 1 tsp baking powder
- ½ tsp cinnamon
- Pinch of salt
- 1 tsp vanilla extract
Equipment Needed
- 9-inch baking dish
- Mixing bowls (large and medium)
- Whisk and spatula
- Measuring cups and spoons
- Oven
- Cooling rack
Instructions
Step 1: Prepare the batter base
Begin by preheating your oven to 350°F and greasing the baking dish with a thin layer of butter. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until evenly combined. This blend will form the light, fluffy structure that supports the fruit and topping. In a separate bowl, whisk the egg, milk, vanilla extract, and half of the melted butter. Slowly pour the wet ingredients into the dry mixture, stirring gently with a spatula until the batter comes together. It should be smooth but thick enough to spread without running. A helpful tip: avoid over-mixing; doing so can make the cake dense rather than tender. Pour the batter into the prepared pan, spreading it evenly to the corners.
Step 2: Layer the banana slices
Arrange the banana slices neatly over the batter in a single, overlapping layer. The bananas should be ripe enough to mash easily between your fingers but still hold their shape. Their natural sugars will caramelize beautifully during baking, infusing the cake with tropical sweetness. For the most authentic flavor, try using bananas with deep speckled skins—the darker the peel, the sweeter the flavor. Press the slices lightly into the batter so they adhere without sinking completely. This ensures the layers stay distinct when baked, producing the signature cross-section that defines a classic cuca de banana.
Step 3: Make the farofa topping
In a medium bowl, combine the brown sugar, remaining melted butter, cinnamon, and ½ cup of flour. Use a fork to stir until crumbly; the texture should resemble coarse sand or small pebbles. This topping, called “farofa” in Portuguese, draws inspiration from a traditional Brazilian side dish made with toasted flour or manioc, often used in savory cooking. Here, it transforms into a sweet, crunchy crust that contrasts the soft banana layer. Tip two: for an extra-nutty twist, add a tablespoon of finely chopped walnuts or almonds to the farofa before sprinkling. It adds a subtle crunch and depth of flavor.
Step 4: Assemble and bake
Evenly sprinkle the farofa mixture over the banana layer, letting some larger crumbs form naturally. These will crisp up and create golden clusters once baked. Place the dish on the center rack of the preheated oven and bake for about 35 to 40 minutes. You’ll know it’s ready when the top turns golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. During baking, your kitchen will fill with a buttery, banana-cinnamon aroma that’s unmistakably Brazilian and irresistibly homey. Tip three: halfway through baking, rotate the pan to ensure even browning if your oven tends to have hot spots.
Step 5: Cool and serve
Once baked, remove the dish from the oven and place it on a cooling rack for at least 15 minutes. The farofa will firm up as it cools, giving you those delightful crisp edges around the corners. Slice into generous squares and serve warm or at room temperature. In Brazil, cuca de banana is often enjoyed alongside a strong cup of coffee, known as “cafezinho.” For a more indulgent version, serve it with a dollop of whipped cream or a drizzle of sweetened condensed milk. The texture should be moist beneath the crunchy top, each bite balancing sweetness and spice.
Tips and Tricks
Understanding the balance of texture
The secret to an exceptional cuca de banana com farofa lies in texture contrast. The base should remain tender without being overly moist, while the topping achieves a sandy crispness. Use a mix of granulated and brown sugar to maintain this balance: the former sweetens cleanly, the latter caramelizes to create depth. Room-temperature butter helps integrate evenly into both batter and topping, avoiding greasy pockets.
Ingredient substitutions and flavor enhancements
If you can’t find particularly ripe bananas, sprinkle a teaspoon of sugar and lightly sauté the slices in butter for 2–3 minutes before layering. This quick caramelization mimics overripe sweetness. For a dairy-free alternative, substitute coconut oil for butter and almond milk for regular milk; the tropical undertones complement the Brazilian origin perfectly. Adding a pinch of nutmeg or cardamom to the farofa also adds aromatic warmth.
Presentation and serving ideas
Traditionally, this dessert is cut into squares and served plain, but you can elevate it with minimal effort. Dust it with powdered sugar just before serving for a café-style finish. For a festive twist, top each slice with thin banana chips or shredded coconut. If entertaining guests, serve warm portions with vanilla ice cream—the cold-hot contrast captures that café-dessert magic found in Brazilian bakeries.
Storage and reheating
Store leftovers in an airtight container at room temperature for up to two days or refrigerate for up to five. When ready to serve again, reheat individual portions in a 300°F oven for 8–10 minutes. This gentle warming revives the farofa’s crunch without drying the base. Freezing is also an option: wrap slices tightly in plastic wrap, then foil, and freeze for up to one month. Thaw overnight and reheat briefly to restore texture.
Baking precision
Cuca’s success depends on even baking. Always place the pan in the center rack, avoiding the bottom or top extremes of the oven where heat fluctuates. If using a glass dish, lower the baking temperature by 10°F and extend the bake time by about 5 minutes. The result should be a golden crust that breaks softly under your fork without resistance.
Recipe Variations
- Apple Cuca: Replace bananas with thin apple slices and a dash of lemon juice. Sprinkle extra cinnamon for a classic autumn feel.
- Pineapple Cuca: Use fresh pineapple chunks instead of banana and add a tablespoon of shredded coconut to the farofa for a tropical twist.
- Chocolate Cuca: Mix 2 tablespoons of cocoa powder into the batter and add chocolate chips to the topping for a decadent dessert.
- Nutty Banana Cuca: Add a layer of chopped pecans or cashews between the banana and farofa for a delightful crunch that channels Brazilian nut-based desserts.
- Gluten-Free Cuca: Substitute the flour with a gluten-free baking blend or almond flour and use coconut oil instead of butter; this version keeps the spirit of the dish while catering to dietary needs.
Frequently Asked Questions
What does “cuca” mean, and where did it come from?
“Cuca” is derived from the German word “kuchen,” meaning cake. When German immigrants settled in southern Brazil during the 19th century, they brought their traditional coffee cakes, which evolved through local ingredients like bananas, cassava, and tropical fruits. The result became a Brazilian household favorite—part cake, part crumble, entirely comforting. Today, it remains a symbol of the cultural fusion that defines Brazilian cuisine.
Can I make this recipe ahead of time?
Absolutely. You can prepare the batter and farofa topping up to a day in advance. Store them separately in the refrigerator and assemble just before baking. This not only saves time but helps the topping stay crisp and crumbly. Once baked, the cake keeps well for several days and even tastes better after resting overnight, as the flavors meld together more deeply.
Why is my farofa topping not crunchy enough?
If your topping turned out soft, it’s likely due to too much butter or underbaking. The ideal farofa should feel sandy when mixed and turn crisp in the oven. Make sure your ratio of flour to butter is correct and that you’re baking until golden brown. Cooling completely also helps the texture set properly, as the butter firms up and hardens the crumbs.
What should I serve with cuca de banana?
In Brazil, it’s typically served with coffee or tea during afternoon breaks. For a North American twist, pair it with a latte or chai. It also works beautifully as a dessert alongside vanilla ice cream or yogurt. The light sweetness and spice complement creamy beverages or toppings without overwhelming the palate.
Can I use other fruits besides banana?
Definitely. While banana is the traditional star, you can use mango, peach, guava paste, or berries. Each fruit brings its own cultural flair—mango lends tropical brightness, guava adds Latin sweetness, and apples make it feel like a German-American hybrid. Adjust sugar levels slightly depending on fruit ripeness.
Summary
Cuca de banana com farofa is more than a dessert—it’s a delicious expression of Brazil’s multicultural soul. With its buttery base, tender banana filling, and crisp farofa top, it’s a recipe that turns simple ingredients into an international celebration of flavor and comfort.
Cuca de Banana: Why This Brazilian Dessert is Special
Course: Cooking4
servings15
minutes40
minutes300
kcalIngredients
3 ripe bananas, sliced
1 ½ cups all-purpose flour
½ cup granulated sugar
½ cup brown sugar, packed
½ cup unsalted butter, melted and divided
1 large egg
½ cup milk
1 tsp baking powder
½ tsp cinnamon
Pinch of salt
1 tsp vanilla extract
Directions
- Preheat oven to 350°F and grease a 9-inch baking dish.
- Mix flour, granulated sugar, baking powder, and salt in a bowl.
- In another bowl, whisk egg, milk, vanilla, and half the melted butter. Combine with dry mix to form batter.
- Pour batter into dish and layer banana slices on top.
- Combine brown sugar, remaining butter, flour, and cinnamon to make farofa topping. Sprinkle over bananas.
- Bake for 35–40 minutes until golden and toothpick comes out clean.
- Cool for 15 minutes, slice, and serve warm or at room temperature.
Joseph Hudson has been raising chickens for over 15 years. In 2018, he completed the Agriculture & Natural Resources program at Mt. San Antonio College. He currently raises over 1400 chickens on his 7.5-hectare farm. He keeps sharing his experience on raising healthy and happy chickens on Chicken Scratch The Foundry.
