Banana Que

Saging na Saba (Cardava Bananas) trees are common in the backyards of Filipino homes especially in provinces. I grew up with saging na saba as my frequent afternoon snack either in the form of turon (Banana Rolls) or  Banana Que, and sometimes, inihaw (Grilled Banana). These are all popular street food, so even during times when we didn't have saging na saba from our backyard, they were always readily available. My favorite is Banana Que which is deep fried saba with caramelized sugar coating in bamboo skewer. It is called such because like the Filipino Barbeque, it is on a bamboo skewer. But it is not grilled. The skewer is just for ease of handling and eating.

Just like me, Clarise and Cherlin love banana que...and we all like it with crispy sugar coating. So unlike my mother who used to add a little water on the caramelized sugar, I don't. Her way of cooking banana que results in a soft and smooth sugar coating. Mine has a crunchy texture.

I'm also sharing this on  Food Trip Friday, Foodie Friday, Fat Camp Friday, Friday Potluck@EKat's Kitchen,  Feed Me Tweet Me Follow Me Home.

Ingredients:

• 4 Large Cardava Banana (not over ripe)
• 1/2 cup sugar in the raw (this gives a better crunchy texture compared to regular brown sugar)
• Vegetable oil
• 3 bamboo skewers