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This recipe honours the tremendous Italian influence in Brazil and Argentina, while mixing the rustic and yet sophisticated Italian cuisine idea with South-American ingredients.

Ingredients
2 firm and large bananas
4 tablespoons dulce de leche (Argentine caramel paste)
2 cups manioc (cassava) flour
2 egg whites
2 scoops of real coconut ice-cream or açaí cream
Chopped Brazil nuts to sprinkle
Vegetable oil enough to fry the bananas
4 toothpicks

Method
Peel the bananas and cut them in half along the length. Use a watermelon baller to make a slight depression in each half of the bananas, in the interior part, along its length.
Fill the depressions with dulce de leche and close each banana with the help of two toothpicks.
Use an egg whisk to mix the egg whites and pass the bananas through this mixture involving them with the manioc flour right after.
Heat clean vegetable oil and quickly deep fry the bananas until the manioc flour becomes a little darker. Because of the surface created by the eggs and the flour, the frying will help them close enough for you to take off the toothpicks right after.
Quickly dry the bananas using a skimmer.
Place each banana in a plate while until hot and serve accompanied by one scoop of real coconut ice-cream or açaí cream, sprinkled with chopped Brazil nuts.

Serves two.