Banana Cue Recipe - Filipinos are known for their sweet tooth, and what better way to spend merienda time than to eat Banana Cues.
This dessert is made from deep-fried bananas, more specifically the saba (Cardaba) variety.
Some prefer using “just ripe” sabas, since these are firmer, and absorbs less oil and sugar. There are also others who want the “overly ripe” kind, since these are sweeter and juicier.
These are then coated with caramelized brown sugar, and skewered in a bamboo stick.
This popular street food is often sold along with Saging na turon (deep-fried banana in lumpia wrapper), and Palamig, which are usually tropical fruit (with milk) drinks.
The word Banana Cue came from the combination of banana and barbecue, since these tropical fruits are skewered on a stick and they are brown in color.
However, Banana Cues are only skewered it was fried, and not while it’s cooking, just like in a barbecue. Basically, the only reason this dessert is in a stick is because it is easier to eat it.
It doesn’t take a chef to make a batch of Banana Cues, since it’s very easy to make and the fruits are easily available because they are harvested all-year long.
I remember my mom used to sell merienda in the afternoon infront of our house. This banana skewer is a hit almost everyday. I find it best snacking with a cold drinks such as sago't gulaman or cola.
It is a timeless and affordable treat, which is why this dessert is an all-time Filipino favorite.
Banana Cue Recipe
- 8 pcs plantains
- ½ cup brown sugar
- cooking oil
- Peel the banana and put in a clean container.
- Heat a pan and pour cooking oil.
- When the oil is hot, gently put the banana on the pan.
- Gradually add the brown sugar. Continuously stir until the sugar is melted and coats the banana.
- Remove from the pan and drain excess oil.
- Immediately put at least 2-3 bananas on a skewer.
- Let it cool for at least 5-10 minutes then serve.