Banana Cue Recipe - Filipino Street Food Made Easy at Home
Banana Cue is a beloved Filipino street food featuring ripe plantain bananas coated in crispy caramelized brown sugar and served on bamboo skewers. This simple three-ingredient snack transforms ordinary saba bananas through deep-frying and sugar caramelization, creating a golden exterior that's both crunchy and glossy while maintaining the fruit's tender, sweet interior. Popular among vendors and home cooks alike, banana cue represents the essence of Filipino comfort food - affordable, satisfying, and bursting with nostalgic flavors that evoke childhood memories of neighborhood street carts.
Ingredients
- 6 ripe plantain bananas saba bananas, peeled
- ¼ cup brown sugar
- 1 cup vegetable oil for frying
- 3 bamboo skewers
Instructions
- Heat the vegetable oil in your large pan over medium heat until it shimmers slightly but doesn't smoke. This usually takes about 3-4 minutes.
- Carefully add the peeled bananas to the hot oil one at a time, placing them gently to avoid splashing. The oil should sizzle around each banana when added.
- Fry the bananas for approximately 3 minutes without moving them, allowing the bottom side to develop a light golden color and slight firmness.
- Sprinkle the brown sugar evenly over the bananas and oil. Do not stir at this point - let the sugar sit undisturbed so it can begin melting and caramelizing.
- Watch for the sugar to start bubbling and turning amber colored, which typically takes 1-2 minutes. This is when the caramelization process begins.
- Once the sugar starts caramelizing, gently stir and turn the bananas using tongs, ensuring each banana gets coated with the caramelized sugar mixture.
- Continue frying for another 3-4 minutes, turning the bananas occasionally to achieve even caramelization on all sides. The bananas should be golden brown and glossy.
- Turn off the heat when the bananas are beautifully caramelized and cooked through. They should feel tender when gently pressed but still hold their shape.
- Transfer the bananas to paper towels or banana leaves to drain excess oil. Let them cool for just 2-3 minutes - they should still be warm for serving.
- Carefully thread 2 bananas onto each bamboo skewer while they're still slightly warm and pliable. Serve immediately while hot for the best texture and flavor.
Tips from Lola's Kitchen
- Use ripe but firm saba bananas - they should give slightly to pressure but not be mushy
- Keep oil temperature steady at medium heat to prevent burning the sugar
- Don't rush the caramelization process - patience creates the perfect coating
- Have your skewers ready before you start cooking since timing is important
- Work quickly when skewering as the caramel hardens as it cools
- Make extra because they disappear fast - this recipe easily doubles
Tried this recipe?Let us know how it was!