Local Flavors

Enjoy Well-loved Pinoy Snacks in the Banana Capital of the Philippines

Ida Damo
Ida Damo | Oct 27, 2015

Davao Region is composed of five provinces, namely: Davao del Norte, Davao del Sur, Davao Oriental, Compostela Valley, and Davao City.

This region in Mindanao is dubbed as the ‘banana capital of the Philippines.’

In 2014, the region produced 762,040.78 metric tons of bananas, which were exported to countries such as Japan, China, Iran, Korea, and Singapore. 

READ: 5 Fruits That Aren’t Round & Why These Are Must-Eats

The top variety for export is the Cavendish banana while other varieties like lakatan and latundan remain to be the popular kinds of bananas grown in the Philippines. 

Cardava, another variety, is the main ingredient used in cooking banana cue, turon, and other dishes. 

Banana cue is cooked deep fried sprinkled with brown sugar and skewered using bamboo sticks. 

Bananas are sliced thinly, dried, and deep fried to a crisp to make your favorite banana chips

Another well-loved merienda is the binignit or more commonly known as ginataan

The binignit is a mix of flavorful ingredients such as camote, gabi, sago, bili-bilo, langka, coconut milk, and of course, bananas. 

Turon, on the other hand, is cooked by filling sliced bananas and langka in a lumpia wrapper. It has to be deep fried and sprinkled with brown sugar. 

READ: Davao is The Fruit Capital of Asia

Here’s how to make turon: 


12 big ripe Cardava Bananas (sliced in half)

3 big langka (sliced into thin strips)

1 ½ cup Brown Sugar

12 pieces Lumpia wrapper

2 cups cooking oil



  1. Peel banana and slice each into half.
  2. Put langka strips in between two halves of banana slices.
  3. Roll in lumpia wrapper.
  4. Heat oil until it boils.
  5. Roll the turon in brown sugar before deep frying.
  6. Cook until it becomes golden brown.


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