Bananacue is term used to call fried skewered plantains cooked with brown sugar. This is a staple in the Philippines, and is mostly consumed as a mid-afternoon snack.
Considered as one of the all-time best selling street food, Bananacue can easily be spotted around the streets of Manila and in other places within the Philippines, as well. This is usually sold along with turon (deep fried wrapped banana with sweet jack fruit), kamotecue (deep-fried skewed sweet potatoes with brown sugar), pilipit, and bicho-bicho.
I love having bananacue for my mid-afternoon snack or for dessert. I find it best to have a glass of cold soda by my side when eating it.
Do you also like bananacue? What do you eat this with?
Try this Bananacue Recipe and let me know what you think.
- 6 pieces saging na saba Asian plantains
- 2 cups brown sugar
- 4 cups cooking oil
- Heat a cooking pot then pour-in cooking oil.
- When the oil becomes hot, deep fry the bananas for 2 minutes.
- Gradually put-in the brown sugar, adjust the heat to medium-low and continue cooking until the melted brown sugar coats the bananas. Note: Gently stir the bananas so that it can get coated with melted brown sugar easily.
- Remove the cooked bananas one by one and immediately skewer using a bamboo skewer. Note: 2 pieces per skewer is recommended.
- Let cool then serve with cold soda.
- Share and enjoy!
I’m in San Antonio, and wondering where to buy Filipino ingredients such as saging na saba? I don’t really want to go to Houston just to buy some…
hi Net, i tried pastil or is this the same as the pastel when i visited CDO..its really taste good! but the satti and kulma, i never tried those, hope you could post ingredients and procedures.
I also reside in chicago and i wanted to ask where you buy plantains from here as well as other filipino ingredients? thank you
Vanjo Merano says
Mark, I get mine in the North suburbs at Assi Plaza or Unimart.
Thanks Vanjo, I will check that out.
i miss this!
Cris Dizon says
I think the better way of doing the banana cue is this:
Fry the bananas first and the remove them from the oil.
Put brown sugar and a tablespoon of white sugar into the oil and stir until it’s melted
Put the bananas back and stir until all are coated.
Immediately skewer bananas and let cool
The result is a coating that is smoother (not lumpy) and with a crunch (similar to yemas).
Try this and enjoy.
Vanjo Merano says
Thanks for your wonderful insight, Cris. This will definitely work especially if you don’t want lumps.
In my case, I enjoy eating bananacue with the crisp brown sugar formation.
We now have 2 options. I wish that others can also share their technique and ideas.
Alex @ Healthy Lifestyle says
Thanks Vanjo and Cris. I really like bananaQ. I was wondering how to prepare them when I 1st tried. Nice video, I’m going to try both options now.