📝 About This Recipe
A beloved staple of Philippine street food culture, Banana Cue features deep-fried Saba bananas coated in a thick, glass-like shell of caramelized dark brown sugar. This snack perfectly balances the starchy, slightly tangy profile of the indigenous plantain with the smoky sweetness of burnt sugar. It is a nostalgic, crunchy-on-the-outside and soft-on-the-inside treat that captures the vibrant spirit of Manila's afternoon merienda.
🥗 Ingredients
Main Ingredients
- 12 pieces Saba Bananas (ripe but firm to the touch; peeled)
- 1.5 cups Muscovado or Dark Brown Sugar (darker sugar provides a deeper molasses flavor)
- 3 cups Neutral Frying Oil (vegetable, canola, or coconut oil)
Optional Aromatics and Texture
- 1 piece Pandan Leaf (tied in a knot to infuse the oil)
- 1/2 teaspoon Vanilla Extract (added to the oil for a subtle aroma)
- 1 pinch Salt (to balance the intense sweetness)
Equipment
- 6-12 pieces Bamboo Skewers (sturdy sticks for serving)
👨🍳 Instructions
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1
Prepare the bananas by peeling them carefully. Ensure they are 'Saba' variety, as regular Cavendish bananas will turn too mushy when deep-fried.
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2
In a deep heavy-bottomed pot or a wide wok (kawali), heat the frying oil over medium-high heat until it reaches approximately 350°F (175°C).
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3
If using a pandan leaf, add it to the oil for 2-3 minutes until fragrant, then remove and discard before adding the fruit.
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4
Gently slide the peeled bananas into the hot oil. Fry them for about 2-3 minutes until they begin to soften slightly and turn a very light golden hue.
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5
Sprinkle the brown sugar evenly over the oil and the frying bananas. Do not stir immediately; let the sugar sit in the hot oil until it begins to melt and float.
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6
As the sugar melts and bubbles to the surface, start stirring the bananas gently. This allows the liquefied sugar to cling to the fruit.
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7
Continue frying and basting the bananas with the oil-sugar mixture for another 5-8 minutes. Adjust the heat if the sugar is darkening too quickly to prevent burning.
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8
Use a slotted spoon or tongs to rotate the bananas constantly, ensuring every inch is coated in a thick, glossy, amber-colored caramel.
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9
Once the bananas are deep golden brown and the sugar coating is thick and sticky, remove them one by one from the oil.
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10
Immediately place the bananas on a wire rack or a tray lightly greased with oil to prevent sticking. Do not use paper towels, or the caramel will glue itself to the paper.
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11
While still warm, skewer two bananas onto each bamboo stick. Be careful as the sugar is extremely hot and can cause burns.
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12
Let the Banana Cue rest for 3-5 minutes. The sugar shell will harden into a satisfying, crunchy 'glass' as it cools.
💡 Chef's Tips
Choose bananas that are yellow with a few black spots; if they are too green, they will be astringent, and if too ripe, they will fall apart. Use Muscovado sugar for the most authentic, smoky flavor and a darker, more professional-looking glaze. Never leave the pot unattended, as sugar can transition from caramelized to burnt in a matter of seconds. If the sugar isn't sticking, try increasing the heat slightly; the sugar needs to be fully melted and 'active' to adhere to the fruit. To clean your pot easily afterward, boil water in it to dissolve any hardened caramel residue.
🍽️ Serving Suggestions
Serve warm as a mid-afternoon snack (merienda) alongside a tall glass of ice-cold Gulaman at Sago. Pair with a hot cup of Barako coffee to contrast the intense sweetness of the caramel. For a modern twist, serve a skewer with a side of vanilla bean ice cream or a drizzle of coconut cream. Enjoy outdoors or on the go, just like the street vendors in the Philippines serve it.