Minatamis na Saging (Sweetened Saba Bananas)

Minatamis na saging is one of those nostalgic desserts that just feels like home-simple, sweet, and familiar.

This recipe is just saba bananas cooked in brown sugar syrup (arnibal), enjoyed on its own or as a topping for halo-halo. Such a treat every time!

Ingredients You'll Need

Notes and Substitutions

• Saba bananas: Use ripe saba bananas (firm, not mushy). They hold their shape well and stay tender without falling apart. Saba is naturally sweet, slightly starchy, and perfect for desserts like this. You can also use yellow plantains (ripe but still firm).
• Sago (optional): Use small sago pearls, since the larger ones take much longer to cook. About ⅓ cup uncooked is plenty and adds a nice chewy contrast to the bananas. You can also use tapioca pearls, and some people like adding ripe langka for extra flavor.
• Brown sugar: I prefer brown sugar for better flavor and color. Panutsa or muscovado sugar work, too. Keep in mind that the amount you use will depend on how ripe your saba bananas are-the riper they are, the less sugar you'll need. Adjust to taste.
• Water: Adjust the amount based on how ripe your bananas are and how syrupy you want it. Riper bananas cook faster, so they usually need less water. I used frozen saba bananas, which tend to be firmer and less ripe, so I use a bit more water to give them time to cook and soften.
• Vanilla or pandan: You can add a little vanilla extract at the end for extra flavor, or simmer the syrup with a pandan leaf. Pandan extract also works - just use a tiny drop so it doesn't overpower.
• Salt: Add just a pinch - it keeps the syrup from tasting flat and brings out the bananas' sweetness even more.
• Toppings: You can serve this with evaporated milk, but light or heavy cream works too.

How to Make Minatamis na Saging

Step 1: Cook the sago

Bring a pot of water to a boil (about 4 cups). Add ⅓ cup sago pearls and cook for about 20 minutes. Stir occasionally so they don't stick together.

The sago is ready when most of the pearls are translucent with little to no white center. Drain, rinse under cold water, and set aside.

For a detailed sago tutorial, here's the link: https://www.recipesbynora.com/how-to-cook-sago/.

Step 2: Prepare the bananas

While the sago is cooking, you can start on the bananas.

If you're using fresh saba bananas, peel them first. If you're using frozen, just thaw them until soft enough to slice. Cut the bananas into bite-size pieces.

If your bananas are very ripe, cut them a little larger so they don't get mushy. You can also cut them bigger if you prefer chunkier pieces - just keep in mind they'll need a bit more time to cook.

Step 3: Make the syrup (arnibal)

In a pot or saucepan, combine:

• about 2 cups water
• 1 to 1½ cups brown sugar
• a pinch of salt
• pandan leaves (if you're using)

If your bananas are very ripe, you can use a little less water and sugar. Bring it to a boil, then lower the heat.

Let it simmer until the sugar dissolves and the syrup slightly thickens. If you prefer it more on the "saucy" or soupy side, you can keep it a bit thinner.

Step 4: Add the bananas

Add the sliced saba bananas to the syrup and cook on medium heat for 10-15 minutes (depending on how ripe they are). You want them tender but still holding their shape.

Step 5: Add the sago

Stir in the cooked sago while the bananas are still warm. Mix gently so the bananas don't break. The mixture will thicken as it cools.

Stir gently so the pieces don't break; larger cuts may need a little more time. Once the bananas are tender and the syrup looks just right, turn off the heat.

Add a little vanilla extract or a tiny drop of pandan extract for aroma, if using.

Step 6: Serve

Serve your minatamis na saging warm with evaporated milk or cream. You can also chill it and serve it cold if you prefer - both ways are good!

Helpful Tips

• Don't overcook the bananas - they should be soft but still hold their shape.
• If your saba bananas are very ripe, use less sugar and water.
• Stir gently after adding the sago so the bananas don't break.
• Add vanilla or pandan at the end for the best aroma.

Storage

Let leftovers cool, then transfer to an airtight container.

• Fridge: Keeps for up to 2-3 days.
• Reheat gently on the stove or microwave, adding a splash of water if needed.

Recipe FAQs

More Banana Recipes to Try

• Saging con yelo: Sweetened saba bananas with shaved ice and milk.
• Banana cue: Deep-fried saba coated in caramelized brown sugar and served on skewers.
• Turon (banana lumpia): Saba bananas rolled in lumpia wrappers with brown sugar, then fried until crisp and golden.
• Ginataang bilo-bilo: A soupy dessert made with sticky rice balls, saba bananas, sweet potatoes, and tapioca pearls cooked in coconut milk.
• Maruya (banana fritters): Thinly sliced saba dipped in a light batter and fried, sometimes dusted with sugar.
• Arroz a la cubana (Filipino-style): Originally a Spanish dish, the Filipino version is made with savory ground beef served with rice, a fried egg, and fried saba bananas.
• Banana pudding: Creamy dessert with bananas, vanilla pudding, and wafers.