Crispy Sweet Banana Cue Snack
A quick and satisfying Filipino street snack featuring crunchy caramelized bananas coated in sugar, perfect for those sweet cravings.
Servings: 4 servings
Calories: 200kcal
Ingredients
Main Ingredients
- 6 to 8 pieces saba bananas or firm plantains, peeled Choose ripe but not mushy. Yellow with a few black freckles is perfect.
- 1 cup brown sugar, packed Dark or light both work, dark gives deeper caramel flavor.
- 2 tablespoons white sugar Optional, helps create a crisp, glassy crust.
- 1 tablespoon cornstarch Optional, for extra crunch.
- 1 pinch salt To balance sweetness.
- 2 to 3 cups oil for frying Neutral and high heat.
- as needed pieces bamboo skewers If you want the classic street style.
Instructions
Preparation
- Peel saba bananas and keep them whole; split lengthwise if they’re very large.
- Pat bananas dry with paper towels to help sugar adhere.
- In a shallow bowl, mix brown sugar, white sugar, cornstarch, and a pinch of salt.
- For prep ahead, peel and dry the bananas and keep them wrapped loosely in the fridge.
Caramelization
- Heat oil to 350-360°F (medium heat). Test with a pinch of sugar.
- Gently slide in bananas and sprinkle the sugar mix into the oil after 1 minute.
- Stir gently and keep bananas moving every 20-30 seconds until a shiny, crispy coat forms.
- Lower the heat slightly as the sugar begins to foam.
Frying
- Maintain medium oil temperature for 5-7 minutes of cooking.
- Start with 2 minutes to warm the bananas before adding sugar.
- Flip gently and move to a cooling rack when crust is set.
- Dust a pinch of brown sugar over the bananas for an extra layer of crisp.
Serving
- Serve bananas hot, skewered for classic style.
- Pair with dips like condensed milk or coconut caramel.
- For dessert, slice over vanilla ice cream and drizzle with honey.
Notes
Best eaten fresh. Store cooled bananas on a rack for up to 4 hours. Reheat in a 375°F oven for 5-7 minutes.