chong

I clicked "Other" because coconut oil was not listed. Until the mid-60's (that's when I left the Philippines), the predominant cooking oil in the Philippines comes from copra, dried coconut meat. There are three recipes for fried bananas then: Marúya (banana fritter-like), banana-que, banana chips. All of them are deep fried in coconut oil.

In the provinces, Saba is cooked in home refined coconut oil made from fresh mature coconuts.

Marúya is made by mixing slices of 3/4 ripe Saba in rice flour batter. Several slices(lengthwise) of Saba with batter are placed in a pad of banana leaf, sufficient to hold the mixture, and then placed in the very hot coconut oil in a very large "kawali" (wok), until golden brown.

Banana-que is Saba slices (crosswise or diagonal) in one inch lengths, dipped in brown sugar, 4 or 5 pieces stuck in bamboo skewers, and deep fried in very hot coconut oil in a wok.

Banana chips are made from green Saba fruits that have one of more tips just turning yellow. They are sliced thinly and deep fried in coconut oil. At home we used to use Praying Hands fruits and they were so hard to peel when they are green. Most people sprinkle salt or sugar after frying. At home we mixed the sugar with the slices before frying.