Grate your cassava. Use either a mandolin or machine. For cassava, if you have laziness to grate it manually, you can use a mixer, if it is powerful enough or you can buy it already grated in Asian stores, if you find it. If you already find it grated, in this case it will be necessary to mix it with tapioca, because the cassava is very rich in water.

Press the cassava with your hands. For those who grow up, like me, I did it here. Just press your cassava, either with your hands or using a towel. I tried the 2 methods and I prefer to press simply with my hands, because with a towel, you run the risk of removing the water too much, which will make your donuts dry at the end of the frying

In another bowl, mash your bananas with a fork and then add the hurried cassava. For bananas, it is better to use very wall bananas, to be able to have this sweetly sweet taste. Here, I had to add, a spoon of sugar, because our bananas from here are not really sweet.

Then add salt and sugar. Well mixed the dough and form your balls

Heat the oil, add your balls and cook for about 6 minutes up to a golden color.

Serve hot!