Filipino Banana Cue is what you crave when your sweet tooth randomly wakes up at 3 pm or, let’s be real, when you just want a break from savory snacks. If you’ve ever wanted something so quick and magical that it beats most desserts at a five-star restaurant, Banana Cue is the answer. I totally get it. Some days you want the full meal like Filipino Pork BBQ with Banana Ketchup Glaze or ten adobo variations, but then there’s those days you want something golden, crunchy, and sticky sweet, in literally under twenty minutes. That’s where this snack drops in, all humble and irresistible.
Ingredients
So, before you ask—yes, you only need a few basics. That’s the beauty of a good crispy caramelized Filipino Banana Cue recipe. You won’t be hunting for unicorns at the grocery store (thank goodness). Here’s what you grab:
- 6 ripe saba bananas (these are the best, but sub with plantains if you must)
- 1 heaping cup brown sugar (I’m team dark brown for deep caramel magic)
- 2-3 cups cooking oil (seriously, you want enough for deep-frying)
- Bamboo sticks or skewers (because it’s tradition and also just more fun to eat)
Cooking Instructions
Okay, let me just warn you—this will get a little sticky and possibly messy, but that’s the fun part. You start by peeling the saba bananas and, if they’re kinda massive, slicing them in half. Heat the oil in a sturdy enough pan, something deep so you don’t look at hot oil the wrong way and it jumps at you.
Now, once the oil feels hot (you can drop a small bit of banana and see it sizzle instantly), gently lower the bananas in. Don’t splash yourself (I’m speaking from experience, ouch). Wait for about two minutes, let the bananas soften a little, then dump in the brown sugar. I know it feels wild tossing sugar into hot oil, but trust.
Watch the sugar bubble and stick to the banana—you gotta give it some gentle turns with your spatula, so all sides get that shiny coat. After around five more minutes, when they look golden and you can hear that slight crunch forming if you tap them together, take them out carefully.
Stab each chunk with a bamboo stick. Seriously, don’t skip the stick. It makes it real. Set them on a rack (or paper towels—nobody’s judging kitchens here), so the extra oil drains off. Done. Seriously, that’s pretty much it.
“Banana Cue is stupidly easy and always a crowd-pleaser. Best street snack from my childhood, hands down.” – Lala, family BBQ queen
Tips for Crispy Bananas
Here’s the moment of truth—can you get them really crisp, like you bought them fresh from a vendor? Short answer, yes (but you gotta focus). First, keep your oil hot enough, or else the bananas soak up oil instead of crisping up. Not ideal—nobody wants soggy cue.
Second, use ripe but not mushy saba. Overripe bananas might taste good, but they’ll fall apart. Try not to cram too many in your pan at once. You want each banana chunk to swim around, not get stuck together.
Also, let them rest a little after frying. Just a couple of minutes! The caramel outside sets and gets even crispier as it cools. And one weirdo trick—throw in just a pinch of salt with the sugar if you love salty-sweet combos like I do.
If you end up with clumps of caramel bits in the oil, strain them out. Bet you’ll snack on those, too, so it’s win-win.
Serving Suggestions
Here’s how I usually go all-out with Banana Cue at home:
- Eat it straight off the stick, preferably while it’s still pretty warm.
- Pair it with cold sago’t gulaman (or even just a glass of icy water, if you want classic Pinoy feels).
- Serve Banana Cue alongside other merienda treats, like kid-friendly Filipino snacks.
- If you’re really feeling wild, chop some up and toss over vanilla ice cream for a wacky Sundae.
Common Questions
Can I use regular bananas?
Honestly, nope. Regular ones go mushy and sad. Saba or plantain only.
How long does Filipino Banana Cue stay crispy?
Is it ever left over? Maybe a couple of hours max. Eat them immediately while you still hear a crunch.
Can I cook these in an air fryer?
You’ll get caramel, but not the traditional crunch. Nothing beats hot oil for this snack.
Why won’t the sugar stick?
Sugar needs to melt and coat. Maybe your oil’s too cool or you dumped in too much sugar at once. Add sugar when bananas are already frying.
Can these be made in bulk for parties?
Totally. Just keep the first batch warm in an oven (low heat), but they’re always best fresh.
Make Banana Cue Like an Instant Street Food Pro
That’s it—my full playbook for crispy caramelized Filipino Banana Cue. You don’t need fancy skills, just a small craving for golden goodness. Give this a shot next time the afternoon drag hits (everyone needs a sugar boost, right?). And hey, for even more delicious merienda ideas, check out this helpful guide to Banana Cue (Filipino Fried Caramelized Bananas) – Sweet Simple … or grab inspiration from this classic leche flan. Don’t wait for a festival—just do it, and thank me later.
Crispy Caramelized Filipino Banana Cue
Ingredients
Main ingredients
- 6 pieces ripe saba bananas Substitutable with plantains if necessary.
- 1 cup brown sugar Dark brown sugar is preferred for deeper caramel flavor.
- 2-3 cups cooking oil Enough for deep-frying.
- bamboo sticks or skewers For serving.
Instructions
Preparation and Cooking
- Peel the saba bananas and cut them in half if they are large.
- Heat the oil in a deep pan.
- Once the oil is hot, gently lower the bananas in, ensuring not to splash yourself.
- Fry the bananas for about 2 minutes to soften them.
- Add the brown sugar to the hot oil and bananas.
- Gently turn the bananas with a spatula until they are coated with sugar.
- Continue frying for another 5 minutes or until they are golden and slightly crunchy.
- Remove the bananas from the oil and stab each piece with a bamboo stick.
- Place them on a rack or paper towels to drain excess oil.
