This Filipino minatamis na saging recipe simmers saba bananas in a rich coconut sugar syrup until soft, glossy, and lightly caramelized. Serve it warm by itself, over shaved ice for a simple saba con yelo dessert, or in halo-halo.
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I like making this 2-ingredient minatamis na saging recipe when I want something simple and comforting that doesn't take much effort. Slightly ripe saba bananas work best because they stay soft and tender without completely falling apart in the syrup. When I have extra fruit, I also like making banana turon recipe which is another favorite Filipino treat.
With this smaller-batch version, the bananas cook more evenly and absorb the syrup better without overcrowding the pan. The smaller amount helps keep the fruit slices intact with softer centers and lightly caramelized edges. Another easy dessert that works well for smaller portions is my banana cake in a mug which comes together with just 3 ingredients.
Ingredients
- Slightly rice saba bananas
- Coconut sugar
- Water
Scroll down to the recipe card for quantities used.
Instructions
Here's how to prepare this simple dessert:
- Peel the saba bananas, remove any stringy fibers, and slice each into equal rounds.
- In a small pan, combine the coconut sugar and water. Bring to a boil and stir until the sugar fully dissolves.
- Add the banana slices and simmer over low heat, turning occasionally, until the tender and coated in a lightly thickened sauce.
- Transfer the sweetened bananas to a serving bowl and serve warm or chilled.
Tips
Top tip: Simmer gently rather than rapidly boiling the sauce. A hard boil can cause the banana pieces to split or turn mushy around the edges.
- Turn the banana pieces carefully with a spoon or spatula instead of stirring aggressively. I found this helps them stay intact while still absorbing the coconut sugar liquid evenly.
- Let it sit for a few minutes after cooking before serving. It thickens slightly as it cools and coats the bananas better.
- If the liquid starts reducing too quickly before the bananas soften, add a small splash of water. This keeps the sugar from becoming overly thick or sticky too early.
Variations
- If you cannot find saba bananas, ripe plantain bananas are one of the closest substitutes because they hold their shape well while cooking. Other banana varieties can work too, but softer dessert bananas may break down faster in the warm liquid.
- Brown sugar can be used instead of coconut sugar for a slightly more caramel-like flavor.
- Adding a tiny pinch of salt also helps balance the sweetness and keeps the it from tasting flat.
- Mix in a splash of vanilla extract near the end of cooking if you want a warmer dessert flavor that works especially well when serving the bananas chilled.
- Add a small amount of coconut milk during the final few minutes of cooking for a creamier version inspired by other dishes from the Philippines. The sauce becomes richer and slightly thicker with a smoother texture.
- Add cooked sago tapioca pearls for extra texture if serving the bananas as part of a larger Filipino dessert spread. The chewy pearls pair especially well with the soft bananas.
Storage
Store leftover minatamis na saging in an airtight container in the refrigerator for up to 3 days. Keep the bananas covered in the syrup so they stay soft and do not dry out or darken too quickly.
To serve again, you can enjoy it chilled straight from the refrigerator or gently reheat it over low heat until warmed through. If the syrup thickens too much after chilling, mix in a small splash of water while reheating to loosen it slightly.
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Recipe
Filipino Minatamis Na Saging Sweet Banana
Ingredients
- 2 saba banana slightly ripe (or finger bananas)
- 5 tablespoons coconut sugar
- 1 ½ cups water
Instructions
- Properly wash the saba banana and dry with paper towels. Peel the saba banana, remove the phloem bundles (if any), and slice each banana into 4 equal rounds.
- Add coconut sugar to a small pan. Stir in the water, and bring to a boil over medium-high heat.
- Boil the coconut sugar mixture for 2 minutes while stirring to dissolve the sugar.
- Once the coconut sugar has been dissolved, slowly add the slices of saba banana. Continue to boil for 1 minute, turn the saba banana rounds, and boil for another minute.
- Turn the heat to low (140°F/60°C) and simmer the saba banana for 15 to 20 minutes, uncovered, turning over on one side every 2 minutes.
- Turn off the heat and transfer to a serving bowl. Enjoy it as is, top it on a bed of shaved ice or include it as one of the ingredients in a classic Filipino Halo-Halo.
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