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Honey-Glazed Banana Cue (Filipino Caramelized Bananas)

Original name: Banana cue with honey

Skewered, caramelized saba bananas on a white plate with honey drizzle
Prep
10 minutes
Cook
15 minutes
Servings
4
Filipino1SnackGluten FreeDairy FreeVegan

About this dish

This banana cue is a beloved Filipino street snack that gets a nostalgic upgrade with honey. My Lola used to make this for us after school, skewering saba bananas and caramelizing them with brown sugar until sticky and golden.

Drizzling honey at the end adds a floral sweetness that takes it over the top. It's simple, satisfying, and transports me right back to her kitchen.

Ingredients

UK and US measurements are both included for every recipe.

saba bananas

fruit

500 g

Imperial measurement: 4 large

brown sugar

seasoning

100 g

Imperial measurement: ½ cup

cooking oil

fat

120 ml

Imperial measurement: ½ cup

honey

liquid

60 ml

Imperial measurement: ¼ cup

bamboo skewers

other

8 pieces

Method

1

Skewer the bananas

5 minutes

Slide each banana half onto a bamboo skewer, pushing about ¾ of the way through. Repeat with remaining bananas.

2

Coat with brown sugar

3 minutes

Spread the brown sugar on a plate. Roll each skewered banana in the sugar, pressing gently to coat all sides.

3

Heat the oil

2 minutes

In a large skillet or frying pan, heat the cooking oil over medium heat until shimmering.

4

Fry the banana cue

10 minutes

Carefully place the sugar-coated bananas in the hot oil, working in batches if needed. Fry for about 2 minutes per side, until golden brown and caramelized. Use tongs to turn them gently.

5

Drain and drizzle with honey

5 minutes

Transfer the fried bananas to a paper towel-lined plate to drain excess oil. Drizzle generously with honey. Serve warm.

Equipment

  • Large skillet or frying pan
  • Bamboo skewers (soaked)
  • Tongs
  • Paper towels
  • Plate for sugar coating

Nutrition facts

360 kcal
Calories
2 g
Protein
68 g
Carbohydrates
18 g
Fat
5 g
Fiber
10 mg
Sodium

Tips

  • For the most authentic result, try to find saba bananas at your local Asian market.
  • If.
  • If unavailable, green plantains make a good substitute, though they will be less sweet.
  • Soak your bamboo skewers in water for at least 30 minutes before using to prevent them from burning in the hot oil.
  • If you prefer extra caramelization, add a tablespoon of honey to the pan during the last minute of frying and swirl to coat the bananas.
  • Serve banana cue immediately after cooking for the best texture — the caramelized sugar will harden as it cools, but it's still delicious either way.

Serving suggestions

  • Serve warm as an afternoon snack with a cup of strong Filipino coffee (kapeng barako) or hot chocolate.
  • You can.
  • You can also add a sprinkle of sesame seeds for extra crunch.

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Miguel Santos

Recipe by

Miguel Santos

Specialises in Filipino cuisine

Miguel learned adobo from his Lola and added a twist: coconut milk AND cane vinegar. He is now considered a folk hero in Manila.

Describe yourself in three words: Proud, nostalgic, talks about his Lola a lot.