Brazilian banana com canela pizza
Banana com canela, documented from two Brazilian chains that agree on banana, sugar and cinnamon over bare dough — but disagree on cheese, which only Mister Pizza's page states — on a thin-stretched, cold-fermented New York crust.
Recipe by Priya Patel · Published
Banana com canela is not this site's invention — it is a standing dessert-format pizza at multiple Brazilian chains, and this recipe documents what those chains actually print rather than assuming a "Brazilian sweet pizza" from imagination. It is the tightest match between two chains of any recipe here, and also the one most likely to be quietly overstated, because of a single asymmetry: one chain's page names cheese and the other does not mention it at all. The crust underneath sits on the same straight King Arthur Bread Flour New York build at 12.7% protein as this site's other Brazilian recipes, cold-fermented for a full day and stretched thinner than usual to suit — Brazilian chain pizza runs massa fina, a thin round crust, and New York is the closest of this site's seven styles to that without being an exact match. If the base comes out soggy under the banana, see a soggy middle; if the sugar scorches before the base is done, see burnt toppings, base undercooked; if the bake goes patchy under an uneven banana layer, see uneven cooking. This is the third of three fusion recipes documenting Brazilian chain pizza, gathered together at the Brazil hub alongside portuguesa and calabresa.
Where this comes from
Two distinct Brazilian chains print a full ingredient description for a banana-and-cinnamon pizza, and the two descriptions match on almost everything — except one ingredient. This is one of three Brazilian fusion styles gathered at the Brazil hub, alongside portuguesa and calabresa.
Super Pizza Pan sells Doce de Banana com Canela at superpizzapan.com.br, a fully server-rendered product page. It states, in full: "Banana, açúcar e canela" — banana, sugar and cinnamon. It mentions no cheese at all.
Mister Pizza sells Banana com Canela at misterpizza.com.br, a server-rendered Next.js page. It states, in full: "Muçarela, banana, canela e açúcar" — mozzarella first, then banana, cinnamon and sugar.
Banana, sugar and cinnamon over the base is the agreed floor — both pages state exactly that. Cheese is not an agreed element. Mister Pizza's page states mozzarella outright, listed first; Super Pizza Pan's page does not mention cheese anywhere in its one-line description. That is not something missing from the sourcing — it is what the two pages actually say, and the honest recipe keeps that disagreement visible rather than defaulting to Mister Pizza's mozzarella-finished version and writing it up as if both chains agreed.
Is a sweet, dessert-format pizza a real category in Brazil, or one chain's oddity? Chain-published evidence says it is real and multi-chain, even though this specific evidence does not bear on this recipe's ingredient list. Pizza Hut Brasil's own nutrition PDF lists standing pizza-format desserts — brigadeiro, doce de leite, Nutella and Kit Kat versions — across its menu. Mister Pizza separately sells a "Chocolate" pizza (milk chocolate with white-chocolate decoration) and a "Delícia de Banana" (mozzarella, banana, white chocolate) alongside its Banana com Canela. None of those individually matches this recipe's style closely enough to source an ingredient here — they establish only that pizza doce is a standing, chain-wide Brazilian category, not that any of them shares this recipe's composition.
What makes it that style
Banana, sugar and cinnamon on a pizza base, baked rather than plated cold, is the whole documented floor — both chains' pages agree on that much. This recipe keeps mozzarella optional, attributed to Mister Pizza rather than treated as a default: Super Pizza Pan's page is the plainer, cheese-free version, and it is just as real a product as Mister Pizza's.
With mozzarella, the cheese sits under the banana as a thin, mostly-melted layer. It gives the pizza a salted, savory floor under the sweetness — a contrast rather than a second dessert element — and it holds the banana slices in place better than bare dough does. Without it, the pizza is banana, sugar and cinnamon and nothing else: more dessert-forward, single-note sweet, closer to a banana galette on a pizza crust than to a savory pizza with a sweet topping. Neither version is more "correct." They are what two specific chains sell, named on their own pages, and choosing between them is choosing which of two real, documented products to make.
Sugar caramelises fast on a fully preheated 260-290°C (500-555°F) steel, and burns just as fast right after it caramelises. Putting the full amount on raw and leaving it in for the whole 8-10 minute bake reliably tips it past caramel into scorched — which is exactly why burnt toppings, base undercooked is one of this recipe's three troubleshooting entries, not a hypothetical risk. This recipe's own answer, not a chain's instruction, is to split the cinnamon-sugar: most of it goes on before the bake so it has time to caramelise against the banana, and the rest is dusted on the moment the pizza comes off the steel, when residual heat is enough to melt it in without any more direct heat to scorch it.
Banana releases water as it heats and darkens once cut, and a massa fina base has little margin to absorb either. This recipe calls for bananas that are just ripe — solid yellow, with little to no brown speckling — rather than the soft, fully speckled bananas better suited to banana bread; a firmer banana holds its shape and sheds far less liquid under high heat, where a fully ripe one turns to mush and floods the thin base, the exact failure a soggy middle describes. Slicing close to bake time (rather than well ahead) limits the browning that starts the moment a banana is cut open. A thin brush of melted butter on the bare dough — neither chain's page states a sauce — gives the base a light barrier against that moisture, and laying the slices in a single, evenly spaced layer keeps any one spot from pooling water or cooking slower than the rest, the kind of unevenness uneven cooking covers. None of this is printed on either chain's page; it is what a home oven and a thin crust need that a commercial deck oven, running hotter and faster, does not.
Flour: King Arthur Bread Flour (12.7% protein) — read the review
Dough Formula
| Ingredient | Grams | Baker's % |
|---|---|---|
| Flour (12.7% protein) | 996 g | 100.0% |
| Water | 627 g | 63.0% |
| Salt | 19.9 g | 2.0% |
| Yeast | 5 g | 0.5% |
| Oil | 30 g | 3.0% |
| Sugar | 10 g | 1.0% |
Makes 4 balls of ≈422 g
Ingredients
Dough
- •4 balls Pizza dough (see formula above)
Banana, sugar and cinnamon — the floor both chains agree on
- •4 pieces Bananas — Just ripe — solid yellow, little to no brown speckling; a soft, fully ripe banana turns to mush and floods the base with water
- •80 g Sugar — Granulated; split before and after the bake, see the timing note below
- •8 g Ground cinnamon — Split before and after the bake alongside the sugar
Butter, for the bare dough
- •20 g Butter — Melted; brushed on in place of a sauce, since neither chain's page states one
Mozzarella — optional, Mister Pizza's addition alone
- •320 g Low-moisture mozzarella — Shredded; Super Pizza Pan's page names no cheese at all, so leave this off for that plainer version
Instructions
- 1
Whisk the yeast into the flour. Add water at 30-32°C (86-90°F), the oil and the sugar, and stir with a spatula until no dry flour remains.
- 2
Sprinkle the salt over the top and knead 10-12 minutes, by hand or machine, until smooth and elastic.
💡 This dough sits unshaped for a day before it sees an oven, so develop the gluten fully now — a slack dough here stays slack after 24 hours in the fridge.
- 3
Cover the bowl and let the whole piece bulk ferment at room temperature for about 1 hour, until slightly puffy. Leave it as one mass — it is not divided into balls yet.
- 4
Transfer the dough, still in one piece, to a lightly oiled, tightly covered container and refrigerate for 24 hours.
💡 This is the ferment the calculator's New York schedule is built on — the 27 h 20 min this page states is prep and cook time plus that schedule, not a rounding artifact. Skipping or shortening it leaves a dough that behaves like a same-day pan crust, not a New York one.
- 5
Take the dough out of the fridge — it should look puffy and have expanded significantly — and divide it into 4 balls of 422 g each, tucking the edges under to build surface tension.
- 6
Cover the balls loosely and let them come fully to room temperature, about 90 minutes, until relaxed and easy to stretch — they will still feel cool at the center but should no longer resist a light press.
💡 Stretching cold dough tears instead of extending. If a ball keeps springing back, give it another 15-20 minutes rather than forcing it.
- 7
Heat the oven to 260-290°C (500-555°F) with a baking steel on the highest usable rack for 45-60 minutes.
- 8
While the oven heats, slice the bananas on a diagonal into rounds about 5 mm thick and mix the cinnamon into the sugar so it is ready to split into a before-bake and an after-bake portion.
💡 Slice the bananas close to bake time rather than well ahead — a banana sliced too early oxidizes and browns on the cut faces before it ever sees the oven.
- 9
Stretch one ball thinner than a standard New York round, to about 38-40 cm — Brazilian chain pizza is *massa fina*, a noticeably thinner round than the crust this dough is normally stretched to on this site, so give it the extra pull to suit.
💡 New York is the closest of this site's seven styles to massa fina, not an exact match — thin, cracker-leaning New York, not a Neapolitan-style puff at the rim.
- 10
Brush the bare dough lightly with the melted butter, leaving a rim clear. Neither chain's page names a sauce, so butter stands in here as a thin barrier between the dough and the banana's moisture, not a printed ingredient.
- 11
For the Mister Pizza version, scatter the mozzarella over the buttered dough first. For the plainer Super Pizza Pan version, skip the cheese and go straight to the banana.
💡 Mister Pizza's own page states, in full, Muçarela, banana, canela e açúcar — mozzarella listed first. Super Pizza Pan's page states Banana, açúcar e canela and names no cheese at all. Cheese is not an agreed element between the two; it is Mister Pizza's addition alone.
- 12
Lay the banana slices over the top in a single layer, slightly overlapping, so no bare patch of dough (or cheese) is left uncovered and no thick cluster of slices sits in one spot.
💡 An even single layer bakes evenly. A pile of overlapping slices in one corner cooks through slower than the rest of the pizza and can leave that section soggy while the edges are already done.
- 13
Scatter about two-thirds of the cinnamon-sugar mix evenly over the banana, saving the rest for right after the bake.
💡 This is this recipe's own two-stage call, not a chain's instruction — neither page describes timing the sugar this way. Putting all of it on now, and leaving it in the oven the full 8-10 minutes, is what turns a light caramel into a burnt one; see burnt toppings, base undercooked if that happens.
- 14
Slide onto the steel and bake 8-10 minutes, watching the banana and sugar rather than the clock. Pull the pizza as soon as the sugar at the edges has turned a light amber and the banana has softened and caramelised at the edges — past that point it goes from caramelised to burnt within a minute or two on a fully preheated steel.
- 15
As soon as the pizza is off the steel, dust the reserved cinnamon-sugar over the hot banana. Residual heat is enough to melt it in without putting it back under direct heat.
- 16
Slide onto a rack, rest 2-3 minutes, then slice. Repeat for the remaining three balls.
Tips
- →Banana, sugar and cinnamon over bare dough is the floor both chains state. Mozzarella is Mister Pizza's addition alone — Super Pizza Pan's page does not mention cheese, so the honest default leaves it off rather than assuming it belongs.
- →Sugar caramelises fast on a fully preheated steel and burns just as fast right after. Splitting it before and after the bake, rather than piling it all on raw, is this recipe's own decision — neither chain's page describes a two-stage application.
- →Use bananas that are just ripe, not soft and speckled. An overripe banana releases enough water under high heat to soak the thin base — see a soggy middle if that happens anyway.
How to Make Brazilian banana com canela pizza
Video coming soon
Shop this bake
Flour
King Arthur Bread Flour
The first bag to buy if you bake in a domestic oven. At 12.7% protein with added amylase on the label it gives you chew and colour at 250 °C, which is exactly what an unmalted 00 will not.
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Check price on Amazon →Read the review →Ingredient
Polly-O Low Moisture Whole Milk Mozzarella
Thick enough to cube for a Detroit rim, where shreds burn to lace — and four ingredients against a coating of rice flour, cellulose and natamycin that no bake removes.
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Check price on Amazon →Read the review →Ingredient
SAF Instant Yeast
Instant, so it goes in dry with the flour: no warm-water step means no step at which the yeast can be cooked, which is where an active-dry dough most often dies.
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Check price on Amazon →Read the review →Equipment
Original Baking Steel
6.4 mm is the home compromise: enough stored heat to bake two pies back to back, in a slab that will never crack the way a cordierite stone eventually does.
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Check price on Amazon →Read the review →Equipment
Greater Goods Single Sensor Baking Scale
One model behind one listing, on the maker's own page: 5 kg (11 lb) of capacity, reading down to 1 g. What the listing sends is what the maker documents — rarer here than it ought to be.
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Check price on Amazon →Read the buying guide →
If this goes wrong
Pizza base is soggy in the middle
Not enough heat is reaching the centre of the base fast enough to drive the water out before the crust sets. Bake on a fully preheated steel or stone rather than a tray, give it 45–60 minutes at maximum, and cut the water you put on top.
Pizza base burnt but toppings undercooked
Your floor is far hotter than your dome. Move the steel or stone up towards the roof, add top heat with the grill element, and take the sugar and oil out of a dough that is going onto a very hot surface.
Pizza cooks unevenly (one side burns)
No oven heats evenly across its floor, and the pizza does not move on its own. Find your hot spot, centre the slab with a gap all round for air to circulate, and turn the pizza 180° at roughly 60% of the bake.
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