Looking for a side dish that’s anything but basic? This Bacon and Banana Farofa is a flavor-packed experience. The perfect balance of salty, crispy bacon and sweet, caramelized bananas, this classic Brazilian staple will become your new favorite accompaniment. Give it a try!
Ingredients for Bacon and Banana Farofa:
- 2 ripe but firm bananas;
- 3 tablespoons unsalted butter;
- 2 cups cassava flour (toasted manioc flour);
- Salt to taste;
- Black pepper to taste;
- Fresh parsley and scallions, chopped, to taste;
- 7 oz (approx. 200g) bacon, diced;
- 1 medium onion, finely chopped;
- 2 cloves garlic, minced.
How to make Bacon and Banana Farofa:
- In a large skillet, melt the butter over medium heat.
- Add the diced bacon and fry until golden and crispy.
- Remove the bacon from the skillet and set aside, keeping the rendered fat in the pan.
- In the same skillet, sauté the onion and garlic in the bacon fat until fragrant and lightly golden.
- Add the sliced bananas and fry briefly on both sides until lightly browned.
- Gradually add the cassava flour, stirring constantly to incorporate all the ingredients and toast the flour lightly.
- Season with salt, black pepper, and the fresh parsley and scallions. Mix well.
- Finally, fold in the crispy bacon and mix again.
- Turn off the heat and serve warm.
- Enjoy!
Pro Tip:
To ensure the best texture, choose bananas that are ripe but still firm so they don’t turn to mush during frying. Cutting them into uniform slices or cubes helps them hold their shape. Always fry the bacon until truly crispy before removing it; this renders the fat, which acts as the flavor base for the entire dish.
Did you know?
Farofa is a hallmark of Brazilian cuisine, consisting primarily of toasted cassava or corn flour mixed with various savory ingredients like meat, vegetables, fruits, and spices. This bacon and banana version is a sophisticated twist on the traditional recipe, masterfully blending the smoky, salty notes of bacon with the natural sweetness of fruit. Tracing its origins back to indigenous Brazilian cooking—where cassava flour was used as a staple substitute for bread—it is now an essential side dish for BBQs, celebrations, and family gatherings across Brazil.
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