Banana Cue (Caramelized Bananas)

Fried ripe saba bananas with a sweet, crunchy caramel coating.

Course Breakfast, Dessert, Snack

Cuisine Filipino

Diet Gluten Free, Vegetarian

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 431kcal

Cost $6-$8

Heat your skillet over medium-high heat. Pour in enough oil to cover the bananas at least halfway. When the oil is hot, gently drop in the bananas and fry them for about 2 minutes until they start to soften.
Add half of the brown sugar and allow it to caramelize to a light amber color. Keep tossing the bananas to ensure they are uniformly coated with the caramel.
Sprinkle the remaining brown sugar over the bananas. Toss continuously until the sugar begins to clump.
To get a beautifully crunchy coating, take the bananas out of the oil just before the second batch of sugar fully melts. This allows the sugar to crystallize and harden on the bananas, adding a nice crunch to every bite.
Place the caramelized bananas on a wire rack or colander to drain any excess oil.
Once they've cooled down a bit, thread the bananas onto individual skewers.

Saba bananas: Select ripe but firm saba bananas with yellow skin and black spots, which indicate ripeness. Frozen saba bananas work just as well. You can use ripe plantains, burro bananas, or Thai bananas as substitutes.
Sugar: I used half of the brown sugar for a smooth first caramel layer, then added the remaining brown sugar for a chunkier second coating. Granulated sugar or muscovado sugar are other options.
Oil: Use a high-temperature neutral oil, like vegetable, canola, peanut, or avocado oil. These oils have high smoke points, making them ideal for frying.