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If you’ve never had banana cue, you are in for a treat! This popular Filipino street food is made from fried saba bananas coated in caramelized brown sugar. It is pretty easy to make and will satisfy any sweet tooth!
The name banana cue (or bananacue) simply comes from the combination of the words banana and barbecue. Although these are not cooked in the same manner that barbecue is (marinated and grilled), their similarity in appearance and use of skewers to serve is what brings in that term.
ingredients
1 bunch saba bananas (about 7-10; see notes)
1/2 cup light brown sugar
Canola oil
equipment
Pan or wok, for frying
Optional: bamboo skewers, for serving
Cooling rack or clean plate
Heat safe tongs
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instructions
Heat 1 1/2 to 2 inches of oil in a pan or wok on medium-low heat. You don’t want too much oil, just enough to cover about half of the banana.
Gently peel bananas but keep them whole. Set aside.
Once the oil is warm, liberally sprinkle in half of brown sugar and wait until the sugar starts to caramelize.
Carefully add the bananas into the hot oil on top of the caramelized brown sugar and begin to fry. After about a minute, start turning the bananas. Sprinkle a little bit of sugar on top of the bananas and in the surrounding oil and fry for about a minute more. Turn again continue with this process until you have added all of the brown sugar. Then, continue to turn every minute or two, so that they fry evenly. The goal here is to cook the bananas until they are golden and completely coated in the caramel. The cooking time will vary depending on the size of your bananas, but ours usually take about 8-10 minutes total.
Once finished, shake off any excess oil and place the banana cue onto a clean plate or cooling rack to cool. You can stand them up in a colander to drain a bit as well. We suggest not placing it on paper towels as it may stick.
Once it is cool enough to eat and handle, you can eat them as is or skewer 1-2 of them onto some barbecue sticks. Dig in and enjoy!
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