Banana-cue is a favorite Filipino street food made with cooking bananas called saba. Despite its name, banana-cue is not grilled; they are deep-fried with brown sugar and skewered in bamboo sticks for portability. I prefer banana-cue cooked until the sugar caramelizes and becomes hard and brittle.
6 ripe firm saba bananas, or ripe plantains
2 cups light olive or grapeseed oil
¼ cup dark brown sugar
- Heat oil in a medium pan or wok and fry bananas for 2 minutes. Add brown sugar and cook, stirring constantly, for 2 to 3 more minutes or until sugar has caramelized and bananas are evenly coated. Skewer each banana and serve immediately while still warm and crunchy.