Coco Sugar Fried Saba : Banana Caramel : Banana Cue (dessert / snack). Place frying pan on a stove and turn settings to medium. Pour in the oil into the pan. #OMJtvCookingStyle #BananaCue Banana cue is simply deep fried ripe saba bananas coated with carmelized brown or white sugar. We made these golden fried brown sugar sticky bananas called Banana Cue when my friend Angie was visiting Bjork and me in Cebu.

The "cue" in the name is an abbreviation of barbecue, which in Philippine English refers to meat cooked in a style similar to satay. A traditional Filipino dessert or snack or 'merienda'. Plantain bananas are cook in syrup then served with crushed ice, milk and tapioca pearls. You can have Coco Sugar Fried Saba : Banana Caramel : Banana Cue (dessert / snack) using 3 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Coco Sugar Fried Saba : Banana Caramel : Banana Cue (dessert / snack)

It's 2 of Saba (Cardava) bananas.
Prepare 1-2 Tbsp of coconut sugar.
It's 3-4 Tbsp of Cooking oil.

The tapioca pearls and milk is but. Filipino Banana Cue is made of fried banana on bamboo skewers and the most consumed as a mid-afternoon snack."Saba" banana is the only key element of this. This is a recipe for banana cue from the Filipino orphanage where I worked for a year. Banana Cue is one of the most popular street foods in the Philippines; it is made out of a deep fried banana coated with caramelized brown sugar served in Move the bananas around to have it coated with the caramelized sugar.

Coco Sugar Fried Saba : Banana Caramel : Banana Cue (dessert / snack) instructions

Saba or Cardava or Cooking bananas are the fat plump ones, greenish to yellow with blackish markings as it ripens. In Manila it is a popular street & market food sold on sticks. I haven’t tried with plantains, not sure if we have those here or if its the same banana...try and let me know? :).
Heat oil in pan. Prepare peeled bananas by slicing them or you can also cook whole like the traditional way in the Manila..
Roll all sides of the banana in the coco sugar and drop in hot oil. Use low heat to prevent burning..
When sugar melts turn it to the other side. Use a spatula or spoon to scoop back the sugar on to the banana if it separates. I turned them twice on each side before removing from the pan. Place on a plate and let it cool..
The coco sugar will harden and become crisp as it cools. Delicious. I placed too much I think (2 Tbsps) so 1 Tbsp should be ok for 2 bananas. :) Enjoy!.

Remove from wok one piece at a time and skewer it immediately, let it. These banana desserts double up as lazy morning treats as well as a plate of french toast. Honey (instead of white sugar) sweetens fruity, cinnamon-infused bread pudding. With all the flavors of some breakfast-time favorites, who says it doesn't belong at the breakfast table? These simple Pan-fried Bananas are caramelized in honey and cinnamon for a simple and delicious treat!