RECIPE - Cartola Nordestina

We're wrapping up our trip of recipes from the Brazilian state of Paraíba with a dessert that's not only typical of the state that is the birthplace and home of Flavors of Brazil honoree,  Chico César, but of neighboring states in Brazil's northeast as well.

Back in February of 2011, we published another recipe for Cartola - a recipe one that is popular all over Brazil. What makes this version specifically northeast is the addition of powdered cocoa, which adds an additional flavor to the traditional recipe, and the specification of queijo coalho, a non-salty, feta-like cheese from the northeast.
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RECIPE - Cartola Nordestina
Serves 2

3 Tbsp unsalted butter
1 Tbsp granulated white sugar
4 ripe, but not over-ripe bananas, peeled and halved lengthwise
1 Tbsp granulated sugar
1 Tbsp powdered cocoa
1/3 cup, dry white cheese, grated on box grater, largest holes
powdered cinnamon to taste
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Mix together 1 Tbsp granulated sugar and 1 Tbsp powdered cocoa. Reserve.

In a large frying pan, melt the butter. When hot, add the 1 Tbsp sugar, stir, then fry the bananas on both sides until they are softened and beginning to brown. Remove from heat.

Put half of the fried bananas on each of two plates.  Sprinkle half the sugar/cocoa mixture evenly over the surface of the bananas, then cover with the grated cheese and sprinkle again with the remaining half of the sugar/cocoa mixture. Dust lightly with powdered cinnamon to taste.

Serve immediately, while the bananas are still hot. You can put a ball of vanilla ice cream on top of the bananas if you wish.