Peel and slice <quantity>3</quantity> bananas

Add <quantity>1½<unit>cups</unit></quantity> of sugar to a pot. Cook over medium heat, stirring constantly, until completely melted

Add <quantity>1<unit>pinch</unit></quantity> of salt and <quantity>½<unit>tbsp</unit></quantity> of cinnamon powder, and mix it

Add the sliced bananas, and mix to incorporate it into the caramel

Add <quantity>⅔<unit>cup</unit></quantity> of water and the remaining <quantity>½<unit>tbsp</unit></quantity> of cinnamon powder, and mix it

Gently punch the banana with the spatula and spread it around the pot. Turn the heat down to low and let it cook for 40m until the banana’s volume has reduced by ½

Transfer the banana to a dish, and place it in the refrigerator to cool down. The banana compote is ready

Add the Banana Compote to a medium saucepan over medium heat

Add <quantity>2<unit>cups</unit></quantity> of condensed milk and stir to combine

Add <quantity>2<unit>tbsp</unit></quantity> of white chocolate chips

Add <quantity>1<unit>tbsp</unit></quantity> of butter and a pinch of salt

Stir until it starts to loose from the bottom of the saucepan

Transfer to a container

Cover it with cling film, pressing against the surface, and refrigerate for 1h until cool

Shape balls of around <quantity>½<unit>tbsp</unit></quantity> each and roll them onto coarse sugar. The banana & cinnamon brigadeiro is ready

Enjoy!