Saba Bananas: What They Are and How They’re Used in Filipino Cooking

Saba bananas are a type of cooking banana commonly used in Filipino cuisine. They're shorter and thicker than the regular bananas you usually see at the grocery store, with a firmer texture and less sweetness when raw.

In the Philippines, saba bananas are often boiled, fried, or cooked in desserts and savory dishes. They're used in popular foods like turon, banana cue, ginataang bilo-bilo, and pochero.

In this guide, you'll learn what saba bananas are, what they taste like, and how they're used in Filipino cooking, along with tips for buying and storing them.

What are Saba Bananas?

Saba bananas are a type of banana commonly grown in the Philippines. They're also sometimes called cardaba or cardava bananas.

Compared to regular bananas like Cavendish, they are shorter, thicker, and more angular, with a thicker skin.

When unripe, they are firm and starchy, which is why they're usually used for cooking. As they ripen, they turn yellow with dark spots and become sweeter.

Because they hold their shape well when cooked, saba bananas are often used in fried snacks, desserts, soups, and stews.

What Do Saba Bananas Taste Like?

Saba bananas are not as sweet as regular bananas when eaten raw. They're firmer and a bit starchy.

As they ripen, they become sweeter and softer.

They're mostly used for cooking. When you fry or boil them, the flavor becomes much sweeter and richer, which is why they work so well in many Filipino desserts and snacks.

Can You Eat Saba Bananas Raw?

Yes, you can eat saba bananas raw if they are very ripe.

However, they are usually better when cooked. When eaten raw, they are firmer and not as sweet as regular bananas like Cavendish.

Cooking them makes them softer and brings out their natural sweetness, which is why they're often used in many Filipino desserts and snacks.

How to Buy Saba Bananas

When buying saba bananas, look at the color of the peel.

Green bananas are still unripe and firm. They are good if you plan to cook them later and want them to ripen at home.

Yellow bananas with dark spots are ripe and sweeter. These are usually best for cooking right away.

If fresh saba bananas are hard to find, many Asian grocery stores also sell them frozen, which can be a convenient option for cooking.

How to Store Saba Bananas

If the bananas are still green, leave them at room temperature so they can ripen.

Once they turn yellow with dark spots, you can place them in the refrigerator to slow down further ripening. The peel may darken, but the fruit inside will still be good.

If you have more than you can use, you can peel and freeze them. Frozen saba bananas work well for cooking later.

Filipino Recipes with Saba Bananas

Saba bananas are used in many Filipino dishes, especially desserts and snacks. Here are some popular dishes that use saba bananas:

• Turon: Sliced saba bananas wrapped in lumpia wrappers and fried until crispy.
• Banana cue: Fried saba bananas coated in caramelized sugar and served on skewers.
• Minatamis na saging: Saba bananas cooked in brown sugar syrup.
• Ginataang bilo-bilo: A warm dessert with rice balls, bananas, sweet potatoes, and coconut milk.
• Halo-halo: A shaved ice dessert that sometimes includes slices of saba bananas.
• Maruya: Banana fritters made with saba bananas and a light batter.
• Saba con yelo: A shaved ice dessert with sweetened saba bananas and milk.
• Pochero: A stew with meat, vegetables, and saba bananas.
• Arroz a la Cubana: A dish with ground meat, rice, fried egg, and fried saba bananas.
• Nilagang baka: A boiled beef soup that sometimes includes saba bananas.

FAQs About Saba Bananas