Malasadas at Oba

We're swooning over these Portuguese doughnuts.

By Martha Calhoon May 19, 2009 Published in the November 2008 issue of Portland Monthly

Perhaps you are one of those people who tend to forgo dessert. Maybe you find thick layers of buttercream or a slab of tiramisu too heavy after a rich, savory meal. But when you visit the Pearl District’s Oba, you may be tempted to change your mind. Executive chef Scott Neuman’s fresh take on luxurious banana-and-cream-cheese malasadas (Portuguese doughnuts) is well worth loosening your belt for. Made of lightly fried dough and filled with a surprisingly fluffy mixture of puréed banana and cream cheese, the still-warm dumplings are rolled in cinnamon-spiked sugar. Thin slices of caramelized bananas and a scoop of vanilla-bean ice cream accompany the decadent dish. And while the slight drizzle of rum-caramel sauce and chocolate might seem at first like overkill, it’s exactly the rich accent needed to tie the dish together—an extra touch that makes dessert at this bustling eatery all the more sweet.

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