Banana medallion recipe, submitted by Verinha
1. In a bowl, combine the warm milk, eggs, margarine, sugar, salt, and yeast; mix well.
Ingredients · Servings 50
- 1 glass of milk (150 ml)
- 2 tablespoons of sugar
- 1 tablespoon of margarine
- 1/2 tablespoon of salt
- 1 sachet of bread yeast
- 1 this
- approximately 300g of wheat flour
- 7 bananas (not too ripe)
- 1 cup of sugar
- ground cinnamon to taste
Method · 30 min
- In a bowl, combine the warm milk, eggs, margarine, sugar, salt, and yeast; mix well.
- Next, add the wheat flour and mix well until the dough is smooth, then let it rest for 10 minutes.
- Next, peel the bananas (whichever banana you like best - I used prata bananas), remove the ends for a neater finish.
- Flour a work surface and place the dough on it, rolling it out very thinly (about 3 mm) with a rolling pin.
- Cut long strips of this dough, about two fingers wide.
- Take a banana and start rolling it up in the dough.
- After rolling them up, cut the bananas into finger-sized pieces.
- Place a pan over low heat (not hot oil), fry the bananas, drain, then add sugar and cinnamon.
- Tip: After rolling the bananas, gently press the dough to ensure it adheres well to the banana and doesn't come loose.
- 2. Next, add the wheat flour and mix well until the dough is smooth, then let it rest for 10 minutes.
- 3. Peel the bananas (whichever banana you like best - I used prata bananas), remove the ends for a better finish.
- 4. Flour a work surface and place the dough on it, rolling it out very thinly (about 3 mm) with a rolling pin.
- 5. Cut long strips of this dough, about 2 fingers wide.
- 6. Take a banana and start rolling the bananas in this dough.
- 7. After rolling, cut the bananas into finger-sized pieces.
- 8. Place a pan over low heat (not hot oil), fry the bananas, drain, then add sugar and cinnamon.
- Tip 9: After rolling the bananas, gently press the dough to ensure it adheres well to the banana and doesn't come loose.
