Bananaque (Bananacue)

Fried Banana with Caramelized Brown Sugar on a Stick

Bananaque, a popular Filipino street food and a favorite afternoon snack, is skewered fried banana with brown sugar coating.

Saba, or Saging na Saba is used, which is the most common cooking variety of banana in the Philippines.

The 'que' (pronounced 'Q') on banana-que must have been coined to mean 'on a stick', which is taken from the the word barbecue, since we, Filipinos call our Grilled Pork on a stick 'barbecue'.

Same goes with Kamote-que, or Skewered Fried Sweet Potatoes (Yam) with Brown Sugar Coating.

YOUR BANANAQUE SHOPPING LIST:

  • Saba Banana

IN THE PANTRY:

  • Light or Dark Brown Sugar
  • Vegetable Oil for Frying
  • Bamboo Skewers


INGREDIENTS

  • 12 pcs. Saba Banana
  • 1 1/2 cup Light Brown Sugar
  • 4-6 cups Vegetable Oil for Frying
  • 6 pcs. Bamboo Skewers


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1  Cut one end of the banana and remove the peel.

2 Heat up the oil on medium heat add the brown sugar. Cook for a couple minutes.

3 Put the banana and stir gently and continuously.

4 Cook for 10 minutes or until the sugar has stuck on the banana.

5 Skewer the banana directly while taking out of the pan.

6 Let it cool down for a bit on a wire rack before serving. Do not cover or the hardened sugar will melt down from steam.


BENG'S TIPS

  • Choose bananas that are a little soft but not ripe, so they do not get mushy when cooked.
  • If Saba Banana is not available, you can use Ripe Plantains. Slice into 1 1/2 inch lengths, but make sure the plantains are ripe as they are not as sweet and soft as the saging na saba if unripened.
  • Adjust the brown sugar according to your taste. If you want a lot of caramelized sugar sticking to the banana, have at least 1 cup sugar per 4-5 bananas.
  • Out of brown sugar? Caramelize white sugar first on low to medium heat(without water) to make it golden brown, then add the oil and banana.
  • After frying, set aside the oil for later use. As long as you use medium heat when frying, there will be no burnt sugar on the oil. But make sure you strain before you set aside.


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