- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 165 kcal
Quick summary
“This closed version in layers brings slices of ripe banana between the tapioca starch seasoned with brown sugar and cinnamon. The golden butter in the skillet gives a crispy crust with a hot, soft filling.”
What you need to know
- The tapioca seasoned with cinnamon and brown sugar forms an aromatic crust when coming into contact with heat.
- The assembly in two layers of tapioca starch wraps the fruit and retains the steam to soften the banana slices.
- Cooking with the skillet covered in the final stage is essential to cook the top layer of the tapioca.
Ingredients
Main
- 1 cup of tapioca starch
- 2 bananas maduras
- 2 tablespoons of brown sugar
- 1 teaspoon of ground cinnamon
- 1 tablespoon butter
Instructions
Principal
- In a bowl, mix the tapioca starch with the brown sugar and cinnamon.
- In a non-stick skillet, melt the butter over medium heat.
- Pour half of the tapioca mixture into the skillet, covering the bottom.
- Let it cook for approximately 3 minutes until the base sets.
- Meanwhile, slice the bananas into rounds.
- Place the banana slices over the tapioca in the skillet.
- Pour the rest of the tapioca mixture over the bananas.
- Cover and cook for another 3 to 5 minutes until the tapioca is fully cooked.
- Remove from the skillet and serve hot.
Chef's tips
- Use very ripe silver bananas or plantains to obtain concentrated sweetness without needing extra sugar.
- Distribute the banana slices without overlapping so that the second layer of starch seals the sides of the disc well.
- Keep the heat always between low and medium so as not to burn the bottom before the top is completely cooked.
Variations
- Add 1 slice of chopped coalho cheese along with the banana slices to create a salty contrast.
- Sprinkle lemon zest or ginger powder over the fruit before closing with the second layer of tapioca starch.
- Add toasted chopped cashews to ensure a crunchy touch inside the filling.
Substitutions
- The brown sugar can be swapped for crushed demerara sugar or cane molasses drizzled on top.
- The banana can be replaced by thin slices of cooked apple or cleaned pear slices.
- Regular butter can be replaced by virgin coconut oil or clarified butter of the ghee type.
How to store
Consume immediately after preparation to maintain the crispy shell. If there are leftovers, store in the refrigerator in a closed container for up to 24 hours and reheat in a dry skillet over low heat to restore firmness.
Can it be frozen?
It is not recommended to freeze ready-made tapioca filled with fresh banana, as the fruit releases water and the cassava dough becomes hard and gummy when defrosting.
What to serve with
Pairs with a mug of freshly brewed coffee, black tea with cinnamon, or a glass of warm plant-based milk.
Frequently asked questions
What is the best banana for this skillet preparation?
The silver banana maintains good consistency when heated, while the dwarf banana becomes creamier and releases more natural syrup during cooking.
How to prevent the top layer of the tapioca from being raw and crumbling?
Cover the skillet as soon as you add the second layer of tapioca batter and keep over low heat for 3 to 5 minutes so the steam from the banana cooks and incorporates the cassava starch.
Does the tapioca starch need to be sifted before going to the skillet?
Yes, sifting the hydrated tapioca starch ensures a flatter disk, without compact lumps and with uniform cooking across the entire extent of the skillet.
Can I prepare it without greasing the skillet with butter?
Yes, in a good quality non-stick skillet the starch joins without fat, but the butter helps to caramelize the brown sugar and gives a very characteristic toasted flavor.
