Minatamis na Saging (Sweetened Saba Bananas)

Sweetened saba bananas cooked in brown sugar syrup.

Course Dessert, Snack

Cuisine Filipino

Diet Gluten Free

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 304kcal

Cost $4-$6

Bring about 4 cups of water to a boil. Add the sago and stir right away so the pearls don’t stick together.
Cook for about 20 minutes, or until most of the pearls look clear. Turn off the heat, then drain and rinse under cold water. Set aside.
In a pot, combine about 2 cups water, brown sugar, a pinch of salt, and pandan leaves (if using).
If your bananas are very ripe, use a little less water and sugar.
Bring to a boil, then simmer until the syrup slightly thickens.
Add the sliced bananas and cook on medium heat for 10-15 minutes, until tender but still holding their shape. Stir gently so they don’t break.
Turn off the heat, add vanilla or pandan extract. Let it cool.
Serve warm on its own or with evaporated milk or cream.

Saba bananas: Best for this recipe because they hold their shape. Ripe plantains also work.
Sago: Use small sago pearls — larger ones take much longer to cook. Tapioca pearls also work.
Sugar: Brown sugar adds deeper flavor and color. Panutsa or muscovado work too. Use less if your saba bananas are very ripe; adjust to taste.
Water: Adjust as needed. Riper bananas cook faster and usually need less water, while firmer or frozen saba bananas may need a bit more to soften.
Flavoring: Pandan adds aroma but is optional. If using extract, just a tiny amount is enough.
Salt:A small pinch helps balance the sweetness and makes the bananas taste better.
Serving ideas: Great on its own, with milk, or as a topping for saging con yelo or halo-halo.

Helpful Tips

Storage

Let it cool, then transfer to an airtight container. Refrigerate for up to 2–3 days.