Ingredients with Measurements:
- 4 ripe bananas
- 1 cup of roasted cashews
- 1 cup of sweetened condensed milk
- 1/2 cup of unsweetened cocoa powder
- 1/2 cup of desiccated coconut
- 1 teaspoon of vanilla extract
- Pinch of salt
Special equipment needed:
- Blender or food processor
- Mixing bowl
- Spoon
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat oven to 350°F (180°C).
2. Cut each banana in half lengthwise and scoop out a small portion of the flesh to create a cavity for the filling.
3. In a blender or food processor, pulse the cashews until they are finely ground.
4. Transfer the ground cashews to a mixing bowl and add the sweetened condensed milk, cocoa powder, desiccated coconut, vanilla extract, and salt. Mix well until a thick and sticky dough forms.
5. Using a spoon, fill each banana cavity with the cajuzinho mixture.
6. Place the stuffed bananas on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until the bananas are soft and the filling is slightly golden.
7. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 15-20 minutes
5. Temperature:
350°F (180°C)
Serving size:
4 servings
Nutritional information:
Calories per serving: 370
Fat: 16g
Carbohydrates: 52g
Protein: 8g
Sugar: 34g
Fiber: 6g
Substitutions for ingredients:
- Roasted peanuts or almonds can be used instead of cashews.
- Maple syrup or honey can be used instead of sweetened condensed milk.
- Shredded chocolate or chocolate chips can be used instead of cocoa powder.
Variations:
- Add a pinch of cinnamon or nutmeg to the cajuzinho mixture for extra flavor.
- Top the stuffed bananas with whipped cream or ice cream before serving.
Tips and tricks:
- Make sure to use ripe bananas for a sweeter and softer texture.
- If the cajuzinho mixture is too sticky, add more desiccated coconut or cocoa powder.
- Store any leftover cajuzinho mixture in an airtight container in the fridge for up to a week.
Storage instructions:
Store any leftover stuffed bananas in an airtight container in the fridge for up to 2 days.
Reheating instructions:
Reheat the stuffed bananas in the oven at 350°F (180°C) for 5-10 minutes, or until warm.
Presentation ideas:
Serve the stuffed bananas on a plate with a drizzle of chocolate sauce and a sprinkle of desiccated coconut.
Garnishes:
- Fresh berries or sliced fruit
- Chopped nuts
- Whipped cream or ice cream
Pairings:
- Coffee or tea
- Hot chocolate
- Red wine
Suggested side dishes:
- Vanilla ice cream
- Fresh fruit salad
- Chocolate cake
Troubleshooting advice:
- If the bananas are not ripe enough, they will be harder to scoop out and may not be as sweet.
- If the cajuzinho mixture is too dry, add more sweetened condensed milk or a splash of milk.
Food safety advice:
- Make sure to wash the bananas before cutting them.
- Store any leftover stuffed bananas in the fridge to prevent spoilage.
Food history:
Cajuzinho is a traditional Brazilian sweet made with cashews, sweetened condensed milk, and cocoa powder. It is often served at parties and celebrations.
Flavor profiles:
The cajuzinho filling is sweet and nutty, with a chocolatey flavor. The bananas add a soft and fruity texture to the dish.
Serving suggestions:
Serve the stuffed bananas as a dessert or snack.
Related Categories
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Region: Brazilian
Taste: Sweet, Nutty, Creamy, Caramelized, Spicy