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I was at an Asian market today and saw some saba bananas and wanted to try them out. They're mainly a cooking banana, like plantains.
I used this recipe: https://sweetsimplevegan.com/banana-cue/
Thoughts: This didn't really go very well. I followed the recipe and the bananas barely fried, and I cooked them 5 minutes longer than instructed. Then those still didn't look right, so we cooked them for another 10 minutes at a hotter temp which kind of got them looking like the photos but not really. And looking up what they're supposed to taste like VS how they actually tasted makes me wonder if they were poor quality or something, because they're supposed to be savory and sweet, kind of like sweet potatoes, but these just tasted like potatoes.
I dunno if I did something wrong or the recipe was shitty, because a couple of friends said the recipe didn't make a lot of sense. Like was medium low really the right temperature? Are you really supposed to add the sugar to the oil at the start like that? I dunno, I don't know if anyone here might know where things went wrong but I did follow the recipe initially and it didn't work so yeah...
They still taste fine just not what I was hoping for.
Recipe is as follows:
ingredients
1 bunch saba bananas (about 7-10; see notes)
1/2 cup light brown sugar
Canola oil
equipment
Pan or wok, for frying
Optional: bamboo skewers, for serving
Cooling rack or clean plate
Heat safe tongs
instructions
Heat 1 1/2 to 2 inches of oil in a pan or wok on medium-low heat. You don’t want too much oil, just enough to cover about half of the banana.
Gently peel bananas but keep them whole. Set aside.
Once the oil is warm, liberally sprinkle in half of brown sugar and wait until the sugar starts to caramelize.
Carefully add the bananas into the hot oil on top of the caramelized brown sugar and begin to fry. After about a minute, start turning the bananas. Sprinkle a little bit of sugar on top of the bananas and in the surrounding oil and fry for about a minute more. Turn again continue with this process until you have added all of the brown sugar. Then, continue to turn every minute or two, so that they fry evenly. The goal here is to cook the bananas until they are golden and completely coated in the caramel. The cooking time will vary depending on the size of your bananas, but ours usually take about 8-10 minutes total.
Once finished, shake off any excess oil and place the banana cue onto a clean plate or cooling rack to cool. You can stand them up in a colander to drain a bit as well. We suggest not placing it on paper towels as it may stick.
Once it is cool enough to eat and handle, you can eat them as is or skewer 1-2 of them onto some barbecue sticks. Dig in and enjoy!
Category Food / Recipes / Tutorials
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Based on LilChefEevee's comments, Vrghr has been going over this recipe comparing it to similar recipes for caramelized plantains (which are VERY similar to the soba bananas). Found a few things that might help folks wanting to try this obtain easier/better results:
1) The plantains/soba bananas must be VERY ripe to use them in a sweet dessert dish. The peels should be almost all black, with only a few yellow spots (if any)
2) Combining the frying oil with the caramelizing sugar needs special handling and practiced technique. Sugar caramelizes around 325-330F, so getting the combo of oil temp and time is critical. It can (maybe) be done, but likely takes a LOT of practice!
3) Easier, but yielding same/similar results is to separate the 2 steps: Cook the fruit first either by deep frying, pan frying, or baking (@350F) until cooked through.
4) Then do the glazing steps. The glaze can be made in the fry pan (after removing the oil), or the dry ingredients sprinkled on the fruit to melt and glaze in the final minutes of baking. Line your baking sheet with foil or a non-stick "silpat" sheet if you use the baking method, as baked on sugar/caramel is HARD to clean off!
5) Consider adding additional spices to your glaze instead of just the brown sugar, such as cinnamon, cayenne, allspice, nutmeg, etc. You wouldn't want to do that in frying oil, but separating the two steps give s you options for more complex flavors.
Good luck, and Bon Appetite!
1) The plantains/soba bananas must be VERY ripe to use them in a sweet dessert dish. The peels should be almost all black, with only a few yellow spots (if any)
2) Combining the frying oil with the caramelizing sugar needs special handling and practiced technique. Sugar caramelizes around 325-330F, so getting the combo of oil temp and time is critical. It can (maybe) be done, but likely takes a LOT of practice!
3) Easier, but yielding same/similar results is to separate the 2 steps: Cook the fruit first either by deep frying, pan frying, or baking (@350F) until cooked through.
4) Then do the glazing steps. The glaze can be made in the fry pan (after removing the oil), or the dry ingredients sprinkled on the fruit to melt and glaze in the final minutes of baking. Line your baking sheet with foil or a non-stick "silpat" sheet if you use the baking method, as baked on sugar/caramel is HARD to clean off!
5) Consider adding additional spices to your glaze instead of just the brown sugar, such as cinnamon, cayenne, allspice, nutmeg, etc. You wouldn't want to do that in frying oil, but separating the two steps give s you options for more complex flavors.
Good luck, and Bon Appetite!
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