Saba bananas, often termed "cardaba" or "cardava" bananas, are a cultivar from the Philippines. These cooking bananas have a thick skin that shifts from green when unripe to yellow with black spots when ripe.
As they cook, their natural sweetness and rich flavor intensify, making them a staple in Filipino desserts and savory dishes alike.
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What are saba bananas?
Saba bananas, native to the Philippines, are a distinct variety that differs from regular Cavendish bananas. They are plump, more angular, and have tougher skin.
Primarily used for cooking, they have a firm, starchy texture that becomes sweeter when cooked. They are predominantly grown in tropical climates, favoring well-draining soil and abundant sunlight for optimal growth.
Saba bananas are a key ingredient in Filipino cooking, especially in desserts. Their versatility and health benefits make them popular for various culinary uses, not just as a snack.
What do saba bananas taste like?
Saba bananas offer a unique taste profile that changes with ripeness. In their initial ripe phase, they have a firm and starchy texture with a mild sweetness.
Like many other varieties, their sweetness intensifies and the texture softens as they continue to ripen. Cooking them amplifies their taste as the natural sugars caramelize, giving them a deeply rich and sweet flavor.
Can I eat raw saba bananas?
Yes, you can eat raw saba bananas when they are very ripe. However, I don't particularly recommend it. They might not be as enjoyable as other varieties, like the Cavendish, because of their firmer, starchier texture.
While it's safe to consume them raw, they are primarily used for cooking, where their taste becomes enhanced, turning softer and sweeter.
Are saba bananas healthy?
Saba bananas are not just delicious; they're also nutritious. According to WebMD, they offer a multitude of health benefits:
- High in Fiber: Aids in digestion.
- Rich in B Vitamins: Enhance metabolism.
- Carbohydrate-rich: Provides energy, ideal before or after workouts.
- Potassium-packed: Helps reduce risks of heart attacks and strokes.
- Vitamin C Abundance: Boosts immunity and antioxidant activity.
- Blood Sugar Regulator: Beneficial for diabetics.
- Folic Acid Presence: Crucial for expectant mothers for fetal development.
However, saba bananas are high in sugar and calories, so moderation is key. As always, it's best to consult a healthcare professional with dietary concerns.
How to buy saba bananas
When shopping for saba bananas, note the color: green indicates they're still unripe and need some days to ripen. If you're looking for ones ready to cook, choose yellow ones with black spots.
If fresh ones are hard to find in your area, consider grabbing frozen alternatives, which are available at Asian or international grocery stores. These frozen options can be a convenient choice and still deliver that authentic taste!
How to store saba bananas
Storing bananas properly is crucial to maintain their freshness and flavor. Here's how:
- At Room Temperature: If they're green or not fully ripe, keep them at room temperature. This will allow them to ripen naturally. Avoid placing them near other fruits, as the ethylene gas they produce can speed up the ripening process.
- Refrigerate Once Ripe: When they are ripe (yellow with black spots), you can place them in the refrigerator. The skin might turn brownish-black, but the fruit inside will remain fresh.
- Keep Away from Direct Sunlight: Direct sunlight can cause them to ripen too quickly. Find a cool, dark spot in your kitchen or pantry.
- Freezing: If you have more than you can consume before they overripen, consider peeling and freezing them in airtight containers or plastic bags. They can then be used for cooking later.
Filipino recipes with saba bananas
Saba bananas are more than just a snack. Although we love them simply boiled and dipped in sugar, they're also delicious when fried or added to stews and soups. Here are some of our favorites:
- Turon: A popular street food where slices of saba bananas and sugar (sometimes with jackfruit) are wrapped in lumpia wrappers and fried until crispy. Ube Turon is a variation made with Ube Halaya.
- Minatamis na Saba: Sweetened saba bananas boiled with brown sugar and water.
- Banana Cue: Skewered fried saba bananas with caramelized brown sugar.
- Ginataang Bilo-Bilo: A warm snack or dessert with glutinous rice balls, bananas, sweet potatoes, cassava, jackfruit, sago, and ube, all simmered in coconut milk.
- Halo-Halo: A shaved ice dessert with Ube Halaya, sweetened beans, various fruits (like jackfruit, macapuno, mangoes, or bananas), gulaman, nata de coco, and sago. It is topped off with pinipig, ice cream (such as Ube or Mango Ice Cream), Leche Flan, and a generous pour of evaporated milk.
- Pochero: A tomato-based stew with a choice of beef, pork, or chicken, including saba bananas and a variety of vegetables.
- Arroz à la Cubana: A Filipino adaptation with ground beef or pork sautéed with aromatics, tomato paste, and potatoes. Optional additions include raisins, carrots, and peas. It's typically served with rice, a fried egg, and fried saba bananas.
- Nilagang Baka: Boiled beef soup with beef shank, bone marrow, and various vegetables. Saba bananas are added for an additional layer of flavor.
- Maruya: Banana fritters with saba banana slices dipped in a rice flour batter, then fried until golden brown and crispy.
- Saba Con Yelo: A refreshing dessert with shaved ice, sweetened saba bananas, and evaporated milk.
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Josh
Aaaahh saba bananasssssss
Nora Rey
Oh, saba bananas! lol