📝 About This Recipe
A beloved staple of Filipino merienda, Minatamis na Saging transforms the humble Saba banana into a glistening, caramel-hued delicacy. Simmered in a rich syrup of dark muscovado sugar and fragrant pandan leaves, the bananas develop a chewy yet tender texture that is deeply comforting. This dish captures the essence of Filipino home cooking—simple, soul-warming, and perfectly sweet.
🥗 Ingredients
Main Ingredients
- 10-12 pieces Saba Bananas (ripe but firm, peeled and sliced diagonally into rounds)
- 2 cups Water (filtered)
- 1.5 cups Muscovado or Dark Brown Sugar (for a deep molasses flavor)
Aromatics and Flavor Enhancers
- 2 pieces Pandan Leaves (tied into a knot)
- 1 teaspoon Vanilla Extract (pure extract preferred)
- 1/4 teaspoon Salt (to balance the sweetness)
- 1 teaspoon Lemon Juice (prevents the sugar from crystallizing)
Optional Toppings
- 1/2 cup Evaporated Milk (for serving)
- 2 cups Crushed Ice (for making Saba con Yelo)
- 1 teaspoon Toasted Sesame Seeds (for a nutty finish)
👨🍳 Instructions
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1
Prepare the bananas by peeling them and slicing them diagonally into 1-inch thick rounds. Ensure you are using 'Saba' bananas, as their starchy consistency holds up best during simmering.
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2
In a heavy-bottomed pot or a wide saucepan, combine the water, muscovado sugar, and salt.
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3
Place the knotted pandan leaves into the mixture. This will infuse the syrup with a classic grassy, floral aroma.
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4
Bring the sugar mixture to a gentle boil over medium heat, stirring occasionally until the sugar is completely dissolved.
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5
Stir in the lemon juice. This small addition ensures your syrup stays smooth and glossy even after cooling.
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6
Carefully add the sliced bananas into the boiling syrup, ensuring they are mostly submerged.
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7
Lower the heat to medium-low. Allow the bananas to simmer uncovered for about 15-20 minutes.
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8
Gently stir the bananas every 5 minutes to ensure they are evenly coated and colored by the dark syrup.
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9
Continue cooking until the syrup has thickened to a honey-like consistency and the bananas have turned a deep, translucent amber.
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10
Remove the pot from the heat and stir in the vanilla extract. This preserves the delicate vanilla aroma which can dissipate if boiled too long.
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11
Discard the pandan leaves before serving.
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12
Allow the dish to rest for at least 10 minutes; the syrup will thicken further as it cools, creating a beautiful glaze.
💡 Chef's Tips
Use 'Saba' bananas that are yellow with black spots; if they are too green, they will be astringent, and if too mushy, they will fall apart. Don't skip the salt, as it is essential to cut through the heavy sugar and highlight the banana's natural flavor. If you cannot find muscovado sugar, dark brown sugar is a great substitute, but add a teaspoon of molasses for that authentic depth. Avoid over-stirring the bananas while they simmer to prevent them from breaking into a mush. Store leftovers in an airtight container in the fridge for up to 5 days; they actually taste better the next day as the sugar penetrates deeper.
🍽️ Serving Suggestions
Serve warm in a small bowl with a generous drizzle of cold evaporated milk for a creamy contrast. Transform it into 'Saba con Yelo' by layering the bananas in a tall glass with crushed ice and extra milk. Use it as a decadent topping for traditional Pinoy 'Halo-Halo'. Pair it with a salty side like 'Fried Suman' (rice cakes) to balance the intense sweetness. Enjoy it alongside a hot cup of Barako coffee or ginger tea (Salabat).