Banana Cue — caramel-coated banana skewers
Banana cue is Filipino street food: ripe saba bananas deep-fried with brown sugar so the sugar caramelises into a dark, brittle shell around the soft banana, then threaded onto a wooden skewer. The name is reportedly a portmanteau of "banana" and "barbecue".
i. Origin & history
Banana cue is a fixture of Filipino sidewalk merienda culture — sold from carts and small stalls, eaten hot off the skewer for after-school snacks across the country.
ii. Ingredients
Makes 4 servings · scroll the side panel to adjust
- 8 saba bananas (or large plantains), peeled
- 200 g muscovado sugar
- 500 ml neutral oil for frying
- 8 wooden skewers
iii. Method
- Halve bananas lengthwise if large.
- Heat oil in a wide pan to medium. Add bananas; fry 3 min.
- Sprinkle sugar over the bananas in the oil. The sugar will melt and bubble around them.
- Continue frying, gently turning, until the bananas are coated in dark caramel — 4-5 minutes more.
- Lift onto a tray; thread two halves onto each skewer. Eat warm.
iv. Tips & common mistakes
- Use the freshest ingredients you can. The recipe relies on them.
- Read the method through first. Several steps must be ready in advance.
- Season patiently. Sweetness and salt are tuned at the end, not the start.
v. Variations
Turon is the wrapped version with spring-roll wrappers. Maruya is the fritter version. Banana-Q with sesame sprinkles sesame seeds onto the caramel.
vi. Common questions
What is banana cue?
Banana Cue is caramel-coated banana skewers, from filipino cuisine. The name is reportedly a portmanteau of "banana" and "barbecue"
Where is banana cue from?
Banana Cue is from the filipino dessert tradition; the recipe and history are detailed above.
How long does banana cue keep?
See the storage note in the Quick facts panel: Eat fresh.