In a glass or aluminium mould, cook ½ cup of brown sugar on low heat to form caramel. The sugar must dissolve until golden-brown in colour without burning. Tilt the mould to coat it with the caramel and let it cool down at room temperature. Cut 2 bananas in slices and put them on the caramel. To prepare jatobá flour, remove the seeds with a knife and separate the pulp. Crush the pulp in a mortar or blender, then sieve it. Separate the jatobá flour, the wheat flour and the yeast in a bowl. Mix the other ingredients in a blender. Put the mixture in the bowl and stir with the other dry ingredients. Pre-heat the oven. Put the mixture in a mould and bake for 35 minutes at 180ºC. Remove from the
mould still warm so the caramel sauce does not stick. If you desire, you can add Baru nuts to the dough. Serves 12.


6 bananas
3 tbsps. of jatobá flour
2 cups of wheat flour
1 tbsp. of powdered yeast
½ cup of oil
¾ cup of water
1 ½ cup of brown sugar
1 pinch of salt
1 pinch of cinnamon
1 pinch of nutmeg