Last Sunday was probably one of the best Sundays my eldest son had because he was able to satisfy his craving for Banana Que. I did my own version and he liked it much better than the ones he would usually buy outside. The caramelized sugar coating was chewy while the banana inside was soft and sweet.
I only used three ingredients--- Saging na Saba
(Saba Banana), washed sugar (light brown sugar), and canola oil.
Growing-up in Central Luzon makes me prefer to eat over-ripe Saba Bananas because they are very, very sweet and soft. To spot them, you have to check if their skin is thin, golden to mocha brown, and they smell like sweet alcohol due to high ethylene content. By the way, ethylene accelerates the ripening of bananas.
Procedure
1. Peel the Saba Bananas' skin and cut into bite sizes.
I didn't make them like the usual sugar coated fried bananas in skewers for my children's safety.
2. Coat the sliced bananas with washed sugar.
3. Deep fry in hot canola oil. Make sure to flip the bananas when golden brown. It takes about 2 minutes to cook each side.
4. Serve while hot!
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