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Bananacue Recipe
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.

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by: vanjo merano 9 comments updated: 9/2/18

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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.

X
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?

X
Try this Bananacue Recipe and let me know what you think.

Did you make this? If you snap a photo, please be sure tag us on
Instagram at @panlasangpinoy or hashtag #panlasangpinoy so
we can see your creations!

Bananacue Recipe
Prep: 5 minutes Cook: 7 minutes Total: 12 minutes

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Ingredients
6 pieces saging na saba Asian plantains
2 cups brown sugar
4 cups cooking oil

Instructions
1 Heat a cooking pot then pour-in cooking oil.
2 When the oil becomes hot, deep fry the bananas for 2 minutes.

3 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.

4 Remove the cooked bananas one by one and immediately skewer using
a bamboo skewer. Note: 2 pieces per skewer is recommended.

5 Let cool then serve with cold soda.

6 Share and enjoy!

Nutrition Information X

Serving: 3g
© Copyright: Vanjo Merano

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Vanjo Merano
Vanjo Merano is the creator of PanlasangPinoy.com. His goal is
to introduce Filipino Food and Filipino Cuisine to the rest of the
world. This blog was the first step that he took. Read more...

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SUBMIT COMMENT

Sherina
posted on 5/11/15 at 12:31 pm
Hi!
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…
REPLY

Jay
posted on 7/5/11 at 11:38 pm
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.
thanks.
REPLY

Mark
posted on 6/8/11 at 2:19 am
Hi Vanjo,
I also reside in chicago and i wanted to ask where you buy
plantains from here as well as other filipino ingredients? thank
you
REPLY

Vanjo Merano
posted on 6/8/11 at 5:11 pm
Mark, I get mine in the North suburbs at Assi Plaza or Unimart.
REPLY

Mark
posted on 6/8/11 at 6:19 pm
X
Thanks Vanjo, I will check that out.
U8mypinkcookies
posted on 4/19/11 at 7:40 pm
i miss this!
REPLY

Cris Dizon
posted on 1/31/11 at 1:12 pm
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.
REPLY

Vanjo Merano
posted on 1/31/11 at 3:52 pm
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.
REPLY

Alex @ Healthy Lifestyle

posted on 10/9/11 at 7:11 am
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.
Cheers! Alex.

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