Cartola

Cartola translates as "top hat", and this whimsical dessert from the state of Pernambuco in northeast Brazil is named for the visual impression of a slice of queijo coalho cheese perched atop a cinnamon-sugar fried banana like a little hat. It is humble street food elevated by the perfection of its contrasts: hot versus cold, sweet versus salty, soft versus slightly crisp. A scoop of vanilla ice cream transforms it into something worthy of any dinner table.

Serves: 4

Ingredients

• 4 ripe but firm bananas (not overripe), halved lengthways
• 200g (7 oz) queijo coalho (or substitute halloumi), cut into 8 slices about 5mm thick
• 3 tbsp (40g) unsalted butter
• 3 tbsp caster sugar
• 1 tsp ground cinnamon
• Pinch of salt
• 4 scoops vanilla ice cream, to serve (optional but recommended)

Instructions

1. Mix sugar, cinnamon, and a pinch of salt on a flat plate.
2. Heat 2 tbsp butter in a wide non-stick pan over medium heat. When foaming subsides, add the banana halves cut-side down and cook for 2–3 minutes until golden and caramelised. Carefully flip and cook 1 minute on the other side. Transfer to a warm plate and sprinkle lightly with the cinnamon sugar mixture while hot.
3. In the same pan, add remaining 1 tbsp butter over medium-high heat. Add the cheese slices in a single layer and sear for 1–2 minutes per side until golden with visible grill marks or browning but still soft inside.
4. To assemble: place 2 banana halves cut-side up on each plate. Lay a slice of seared cheese on top of each banana half (the "hat"). Dust generously with remaining cinnamon sugar.
5. Serve immediately with a scoop of vanilla ice cream alongside.

Cook's Notes: The entire cooking and assembly process takes less than 10 minutes — this is pure speed cooking, and the key is having everything prepped and ready before the bananas go in the pan. Queijo coalho is a Brazilian fresh cheese prized for its ability to sear without melting; halloumi is the most accessible substitute. For a modern-fusion presentation, drizzle with a thread of dark caramel sauce or a spoonful of dulce de leche.