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    Home > Brazilian Recipes

    Published: Feb 6, 2012 · Modified: Jun 6, 2020 by Denise Browning · "This post may contain affiliate links which won’t change your price but will share some commission." · 17 Comments

    Cartola (Top Hat Bananas) and the Enchanting Pernambuco


    Jump to Recipe ↓

    To speak of Brazil is to speak of my home State, the gorgeous Pernambuco, and its signature dish: Cartola -- fried bananas topped with a mixture of cinnamon-sugar and cheese.

    Kissed by the waves of the Atlantic Ocean, Pernambuco has about 187 kilometers (116 miles) of beaches, with Porto de Galinhas Beach considered among the most beautiful in the country.

    collage with 4 images showing a beach in Pernambuco, Brazil

    Pernambuco state also includes the archipelago of Fernando de Noronha, one of the best marine parks in the world, with an underwater visibility of up to 50 meters (164 ft), ideal for scuba diving.

    Recife, the Brazilian Venice, is Pernambuco's capital. The nearby town of Olinda, the most Portuguese of all the cities in the state, is also its oldest. The town was declared a historical and cultural World Heritage Site by UNESCO in the 1980's.

    Pernambuco is also the home of the largest Carnaval school in the world (i.e. Galo da Madrugada), the host of the largest St. John's Festival in Brazil, and the largest center of clothing manufacture in the Northeast region. Nowadays, it is also the state that has led all others in terms of economic growth.

    It is the second leading center for medical treatment in Brazil, as well as its third most important culinary destination.

    Pernambuco is home to prominent writers, poets, musicians, politicians, and chefs (e.g. Cesar Santos and Douglas Van Der Ley). Its most important asset, in fact, is its warm and welcoming people, born of the miscegenation of the many peoples who influenced its rich cuisine: the Portuguese, Dutch, Spanish, Moors, Africans, and indigenous tribes.

    Just like its people, Pernambuco is a land of contrasts with an absolutely exquisite cuisine, characterized by an immense variety of corn dishes, compotes, and fruits, among other delicacies.

     

    What other land could be the birthplace of Carne de Sol (sun-dried beef), Tapioca (a type of tortilla made of a fine cassava flour), Coalho Cheese, Bolo de Rolo (a very thin cake-roll traditionally filled with guava paste), and Bolo Pe de Moleque (a cake made of cassava, coffee, chocolate, spices, and cashew nuts)? To say nothing of Bolo Souza Leao (manioc, coconut milk, and lots of egg yolks are its most important ingredients), Pudim de Macaxeira (cassava flan), Surubim ao Molho de Maracuja e Gergelim (roasted fish drizzled with passion fruit sauce and sprinkled with sesame seeds), Camarao na Moranga (baked pumpkin filled with shrimp stew), and, of course, the famous Cartola (literally translated as TOP HAT)?

     

    Ah, Cartola!!! Perhaps the most Pernambucan of all dishes. It's the simplest and yet also the most flavorful of all the dishes from my home State - at least for me.

    OK, I almost can picture you, my dear reader, saying: "Well, what in the world is Cartola? What an odd name for a dish! " :):):)

    Indeed, cartola is not only an odd name for a dish but also a funny one.

    So then let me describe cartola so that you can figure out the reason for its name.

    Cartola, or Top Hat Bananas, is nothing more than pan-fried bananas topped with melted cheese-- originally either coalho cheese or butter cheese, sprinkled with a mixture of cinnamon powder and sugar. It can be eaten in between toasted slices of bread like a sandwich.

    cartola dish with milk on the side

    Well, in my kitchen, it is sometimes also garnished with a large scoop of vanilla bean ice cream, toasted pecans, and warm chocolate sauce. 😉 This is because I am a DESSERT person.

    Cartola is such a versatile dish that in Brazil it can be eaten for breakfast, snacktime, or for dinner.

    You may be thinking at this point, 'how crazy this dish sounds!' Until you try it, you will not understand my enthusiasm. Every time that I have eaten it, I have never come away disappointed. Oh no, quite the contrary.

    At the very first bite, it is like hearing a choir of angels singing the most beautiful song in my ears. My heart beats faster, my tongue parties as though this will be the last second of my existence, and all my senses are completely united in rapture... Yes, rapture!!!

    I love food but I usually do not praise any dish quite that much. I have to admit, my palate is generally quite demanding.

    Now, mind you, I am not just talking about banana and cheese in a form that most of us is accustomed to experiencing it-- this dish is serious business! It is an extraordinary composition made from ordinary ingredients. It is buttery, sweet, and spicy at the same time. When prepared the way that I will show you, it presents contrasts of both texture (the softness of the filling with the crunchiness of the nuts) and temperature (the warmth of the fruit, cheese, and chocolate sauce with the chill of the ice cream).

    If Italians enthusiastically enjoy a fruit-and-cheese platter, and Americans enjoy the marriage of peanut butter and jelly or apple in sandwiches, why not give Cartola a try? It may challenge any preconceived notions one might have.

    Ah, me, I am getting anxious. My mouth is watering, so here it is, just for you, the dish I have been craving for so long.

     

     

     

     

     

    cartola recipe topped with ice cream and chocolate
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    CARTOLA

    Top hat bananas, which are pan-fried bananas topped with a mixture of cinnamon-sugar and cheese, great as a dessert or for serving on toast for breakfast or a snack.

    Servings 2 people
    Author Denise Browning

    Ingredients

    For the Cartola

    • 2  large ripe but firm bananas
    • 2 tablespoon unsalted butter
    • 2 ( ¼ inch thick slices mozzarella manchego or butterkase cheese
    • ¼ cup granulated sugar
    • 1 tablespoon ground cinnamon
    • *⅛ teaspoon ground nutmeg optional
    • *A pinch of ground cloves optional
    • * 1 teaspoon vanilla extract optional
    • * ⅓ cup chopped pecans optional
    • * 2-4 scoops vanilla bean or coffee ice cream

    For the Chocolate Sauce (makes 1 cup)

    • 5 oz bittersweet chocolate chopped
    • ½ cup heavy cream

    * These ingredients are not part of the traditional recipe of Cartola. It's my personal touch for this already wonderful dish!!

      Instructions

      To Make Cartola

      • Preheat the oven to 350F (180C).
      • In a small bowl, combine the sugar and the cinnamon as well as the vanilla extract and the 2 other spices if desired. Reserve.
      • About 30 minutes later, slice the bananas in half crosswise, and then lengthwise. You'll end up with 4 halves per banana.
      • In a large non-stick frying pan, over medium heat, heat the butter for about 2 to 3 minutes or until it melts and bubbles. Add the banana halves and pan-fry them until both sides are golden brown. Remove from heat, then drain the bananas on paper towels. Reserve.
      • Grease a 5" x 9" glass baking pan with additional unsalted butter or butter flavor cooking spray. Arrange the reserved bananas, lining up every four halves parallel and closely together in a single layer. You will have two sets of bananas.
      • Top each set with the toasted pecans (optionaand then a slice of cheese of approximately the same size. Sprinkle the cheese generously with the sugar/spice mixture.
      • Place the glass pan in the preheated oven and bake for 5 to 7 minutes or until the cheese is melted.
      • Remove each portion carefully with a spatula and place on a plate. Serve immediately. It can be accompanied by a scoop of vanilla or coffee ice cream drizzled with a warm chocolate sauce (see below, or use store-bought).

      To Make the Chocolate Sauce

      • Place the chocolate into a medium glass bowl. Reserve.
      • Heat the cream in a small saucepan over medium heat. Bring to a boil.
      • Pour over the chocolate, and whisk until smooth.

      ** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

      Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

      DID YOU MAKE THIS RECIPE?Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.

      A pan with cinnamon and sugar

       

      banana slices being cooked in a pan

       

      A baking dish with cooked bananas

       

      cartola

       

      ENJOY!

      A statue of a person standing in front of a store display for CarnivalVideos:

       

      Cassava Lasagna (Lasanha de Macaxeira) »

      Filed Under: Brazilian Recipes, Quick & Easy Recipes Tagged With: Brazilian Cuisine, Cheese, Pernambuco, queijo, Spices

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      Reader Interactions

      Comments

      1. Danilo Maciel says

        February 06, 2012 at 9:48 pm

        It was show the ball .. Congratulations I recommend

        Reply
        • denbrowning says

          February 06, 2012 at 10:29 pm

          obg, danilo!

          Reply
      2. Michele J. says

        February 06, 2012 at 10:38 pm

        You did a beautiul job on your first post. Congratulations! This looks wonderful. Can't wait to see what you publish next.

        Reply
        • denbrowning says

          February 06, 2012 at 11:05 pm

          Thanks so much, Michele! I am glad that you liked it.

          Reply
      3. Lisa O says

        February 07, 2012 at 12:41 am

        Congratulations on your new blog and budding project, Denise! Kudos to you for following your heart and passions!

        xo~
        Lisa

        Reply
      4. Jennifer Hassmann says

        February 07, 2012 at 1:49 am

        yummmmmmmmmm!!!!!!!

        Reply
      5. Jill says

        February 07, 2012 at 2:20 am

        Great blog Denise!

        Reply
      6. claudio says

        February 07, 2012 at 3:52 am

        Denise what a awsome post. Keeep the good job. Well done.

        Reply
      7. Laura King says

        February 07, 2012 at 5:25 am

        Enjoyed this so much Denise!! There's nothing like listening to someone talk about food with their whole being!! I love food too, eating, cooking, reading about it, talking about it, etc... Congrats on the great blog!

        Reply
        • denbrowning says

          February 08, 2012 at 4:45 am

          Thanks to each one of you who has been visiting me here.
          I hope you can stop by now and then. I'd also love to hear that somebody tested my recipe(s) at home.
          Surprise me!!! 🙂

          Reply
      8. A A Pruitt says

        February 07, 2012 at 12:43 am

        I am Brazilian therefore I looooooove cartola! I also make it in the oven making layers of banana, cheese , cinnamon ,etc It is pretty good! You have to watch what kind of bananas you use. They don't work the same for this recipe!

        Reply
        • denbrowning says

          February 07, 2012 at 4:07 am

          That's right, Aureni!
          That's why I asked for ripe but firm bananas.
          If they are green, the dish won't taste good, but if they are too ripe, it'll be mushy.

          Reply
      9. Stephanie Kennon says

        February 08, 2012 at 3:35 am

        Denise this is an awesome blog - and a wonderful way to share your love and passion for cooking! I LOVE LOVE LOVE it!!!! Very impressive!!!! You are so gifted, talented, and blessed - and did I mention one of the sweetest people I have ever met? 😉 We miss you and I will be sure to stay in touch with you and follow all your cooking adventures! Give the babies hugs and kisses!

        Reply
        • denbrowning says

          February 08, 2012 at 4:27 am

          Thanks so much, Stephanie! How did you find out about my blog?
          Well, I'm so happy that you liked it! We miss you too. I hope you are enjoying to live in Houston.
          Please, stay in touch and say hi to JP and also your children for us. Have a blessed week, my dear!!!

          Reply
      10. Telma says

        February 08, 2012 at 12:04 pm

        Hi Denise,
        I enjoyed reading your blog. You did a great job.

        Telma

        Reply

      Trackbacks

      1. The 5 Best Eats in Recife and Olinda - Easy and Delish says:
        November 8, 2020 at 7:43 pm

        […] flan and Souza Leão cake, to Brazilian yellow corn tamales (pamonha), savory tapioca crêpes, cartola (fried bananas sprinkled with cinnamon and sugar and topped with coalho cheese) and a diverse […]

        Reply
      2. 27 Brazilian Desserts You Must Try - You Won’t Want To Miss In 2021 says:
        July 18, 2021 at 10:17 am

        […] Cartola (Top Hat […]

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