Grandma Rosa's Cuca de Banana
Southern Brazilian-style Banana Crumble Cake
Grandma Rosa's Cuca de Banana
Makes: 8 generous slices
This coffee-cake-style bake traces its roots to the European immigrants who settled in southern Brazil, particularly in Rio Grande do Sul and Santa Catarina. The name cuca comes from the German word kuchen, which, simply put, means “cake.” But it is, in fact, a broad category of baked goods in Germany. Yeasted and/or buttery bases with fruit, nuts, or streusel toppings. Variations exist across regions, from Apfelkuchen (apple cake) to Streuselkuchen (crumb cake).
In South America, we’ve made it our own, incorporating bananas, guavas, and even the more unique jabuticabas into the mix. After all, it wouldn’t be authentically Brazilian if we didn’t put our own (endlessly interesting) twist on it.
For me, cuca is deeply personal. Growing up, I watched my Ukrainian grandma bake this cake with no measurements, no recipe, and no restraint. Every Saturday afternoon was a sacred ritual: we’d gather in her living room for a generous slice of cuca and a big mug of barely warm café com leite. The sweet, rich aroma of butter and bananas—unadorned by vanilla or cinnamon—always left me marveling at its simplicity. In its plainness, it achieves perfection (to me).
While I’ve provided measurements for you here, keep in mind that the heart of this recipe lies in its unpretentiousness. Just as my grandma did, you can bake with your intuition.
For the batter:
10 tbsp (140g) salted butter, softened
1 cup (200g) sugar
3 large eggs
2 cups (250g) all-purpose flour
2 tsp (10g) baking powder
1/2 cup (120ml) whole milk
For the crumble:
1 cup (125g) all-purpose flour
1/2 cup (100g) sugar
6 tbsp (85g) salted butter, cold
4 large bananas
2 tbsp honey, preferably raw (about 30g)
To make the crumble, combine 1 cup (125g) of all-purpose flour and 1/2 cup (100g) of sugar in a bowl.
Cut in 6 tbsp (85g) of cold salted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Set aside.
Preheat the oven to 350°F (175°C).
Peel and halve the bananas lengthwise. Reserve.
In a large mixing bowl, cream together*, 10 tbsp (140g) of softened salted butter and 1 cup (200g) of sugar until light and fluffy.
*A hand whisk or a wooden spoon will work here. Don't be afraid to work those strong arms.
Add the 3 large eggs, one at a time, beating well after each addition.
In a separate bowl, whisk together 2 cups (250g) of all-purpose flour and 2 tsp (10g) of baking powder.
Gradually add the dry ingredients to the creamed mixture, alternating with 1/2 cup (120ml) of whole milk, beginning and ending with the dry ingredients. Mix until just combined.
Grease a 9x13-inch baking pan/dish or cover it with parchment paper.
Spread the batter evenly into the prepared pan, then arrange the banana halves over the batter, cut side up.
Drizzle the honey over the bananas, then generously sprinkle the prepared crumble mixture evenly over the top.
Bake in the preheated oven for 40 minutes, then turn the oven down to 325°F (160°C) and bake for an additional 20 minutes. The top of the cake will be golden brown, and the center will be set. Your kitchen will smell heavenly and you'll know the cake is ready.
Storing the Cake
Allow the cake to cool completely in the pan. Once cooled, cover the cake with plastic wrap or aluminum foil to keep it from drying out. You can store the covered cake at room temperature for up to 2 days.
For longer storage, place the covered cake in the refrigerator. It can be kept there for up to 5 days.
This cake can be frozen for up to 3 months. To serve, thaw it in the refrigerator overnight and bring it to room temperature before serving. You can also warm individual slices in the microwave for a few seconds, but the crumble won’t be as good.
