Banana Cue with a Twist Recipe

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Banana Cue with a Twist Recipe

Sweet Plantains Caramelized in Coconut Sugar

Banana Cue is basically sweet plantains (better known as “saging na saba” or cardaba banana to the Filipinos) that are deep fried in cooking oil and caramelized in brown sugar.  Then when they are cooked and ready, two pieces of these are pierced with bamboo skewers for ease of handling most especially when one is eating them while walking.

Although Philippines have different varieties of banana and all types are considered as one among its staple foods; cooking “hinog na saging na saba” into a banana cue, however, stands out and is a very popular street food.  Vendors sell them from food carts or in small food stalls particularly outside of schools, universities and office buildings.  Banana cue is inexpensive and can be very filling.  Some people will buy and eat them as a snack while others will eat them as a meal to last for the day.

                                                       

Today, to satisfy the family’s sugar cravings…I made this banana cue recipe with a twist - - - neither as a snack nor as a meal BUT as a dessert! 

Since I cooked this for my family, I didn't use bamboo skewers but sliced the “saging na saba” instead.  The cooking oil was replaced with unsalted butter.  Also, ground cinnamon and salt were added to neutralize the sweetness of the coconut sugar.  Once they were out of the frying pan and just ready to be served, I topped them with vanilla ice cream and drizzle with pure honey…mmm, yes! Sooo, yummy!

I hope you love this recipe as much as I do!

Ingredients

·        6 ripe sweet plantains (hinog na saging na saba) a.k.a. “cardaba”, tender to the touch and the skin is yellow going on brown  

·        3 tbsps. coconut brown sugar

·        ½ tsp. ground cinnamon

·        ⅛ tsp. (or 2 pinches) salt

·        3 tbsps. unsalted butter

·        Pure honey for topping (optional)

·        Vanilla ice cream for topping (optional)

Instructions

1.     Peel the sweet plantains and chop them into ½ thick slices. 

2.     With the chopped sweet plantains in a mixing bowl, add the coconut sugar, ground cinnamon and salt.  Toss gently until the sweet plantains are evenly coated. 

3.     In a skillet over medium-high heat, melt the butter.

4.     Once the butter has totally melted, add the sweet plantains.  Ensure that they will fit in the pan without overcrowding. If necessary, do them in batches.

5.     Cook for 2-3 minutes on each side or until browned and caramelized.

6.     Transfer to a serving dish.  

7.     Serve warm with vanilla ice cream topping and drizzle each serving with pure honey! YUM.

Tips

1.     Vanilla ice cream can be replaced with dairy-free ice cream or coconut whipped cream.

2.     Best pair with coffee and/or tea.

3.     Feel free to add or reduce the amount of sugar according to desired sweetness.

Happy cooking and enjoy eating everyone!

Watch how to cook Banana Cue with a twist: