Butter (for greasing)
1/4 cup of unsalted butter (45g for dusting)
1 1/2 cups of oil (360ml for frying)
5 medium bananas (950g), cut into thin slices lengthwise
1 tablespoon of butter
500g of beef (chuck or rump roast) ground meat
1 large onion (150g) finely chopped
4 cloves of garlic crushed
150g of smoked bacon, cut into small cubes
1/4 teaspoon of red pepper flakes
1 tablespoon of vinegar
1/4 teaspoon of salt
4 eggs lightly beaten
Butter (for greasing)
1/4 cup of unsalted butter (45g for dusting)
1 1/2 cups of oil (360ml for frying)
5 medium bananas (950g), cut into thin slices lengthwise
1 tablespoon of butter
500g of beef (chuck or rump roast) ground meat
1 large onion (150g) finely chopped
4 cloves of garlic crushed
150g of smoked bacon, cut into small cubes
1/4 teaspoon of red pepper flakes
1 tablespoon of vinegar
1/4 teaspoon of salt
4 eggs lightly beaten
Grease a 24cm diameter cake pan with butter and dust with unsalted butter. Reserve
Heat the oil in a large skillet over high heat
Fry the bananas in batches until golden (about 15 minutes)
Let it drain on paper towels, then reserve
Preheat the oven to 250°C (very hot)
In a large pan over medium heat, melt the butter, add the ground meat, onion, garlic, bacon, and red pepper flakes
Cook, stirring occasionally with a wooden spoon, until the meat is loose and all liquid has evaporated (about 15 minutes)
Add the vinegar and salt, and mix well. Reserve
Line the bottom and sides of the prepared cake pan with half the bananas, leaving no gaps. Reserve
Mix the reserved meat with the beaten eggs and place it in the cake pan
Gently press down with a spatula
Cover with the remaining bananas
Bake in the preheated oven until golden brown (about 30 minutes)
Let it cool slightly, then remove from mold and serve
245 calories per slice.
