Go Back
–+ servings
Minatamis na Saging (Sweetened Saba Bananas) in a bowl
Print

Minatamis na Saging (Sweetened Saba Bananas)

Sweetened saba bananas cooked in arnibal or brown sugar syrup.
Course Dessert, Snack
Cuisine Filipino
Diet Gluten Free
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 304kcal
Author Nora Rey
Cost $4-$6

Equipment

  • Medium pot or saucepan

Ingredients

For cooking sago:

  • ⅓ cup small sago pearls
  • 4 cups water

For Minatamis na Saging:

  • 1 pound ripe saba bananas (6-8 pieces) sliced into bite-size pieces
  • 2 cups water
  • 1-1½ cups brown sugar adjust to taste
  • Pinch of salt
  • Pandan leaves tied into a knot; optional
  • Vanilla extract or pandan extract optional

For serving (optional):

  • Evaporated milk or cream

Instructions

  • Cook the sago: Bring about 4 cups of water to a boil. Add the sago and stir right away to prevent clumping.
    Cook for about 20 minutes, until mostly translucent. Turn off the heat. Drain, rinse under cold water, and set aside.
  • Prepare the bananas: Peel the saba bananas and slice into bite-size pieces. Set aside.
  • Make the syrup: In a pot, combine about 2 cups water, 1 to 1½ brown sugar, a pinch of salt, and pandan leaves (if using).
    If your bananas are very ripe, you can use a little less water and sugar.
    Bring to a boil, then lower the heat and simmer until the sugar dissolves and the syrup slightly thickens.
  • Add the bananas: 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 and stir in a little vanilla extract or a tiny drop of pandan extract (if using). While still warm, gently stir in the cooked sago.
  • Serve: Serve warm on its own or with evaporated milk or cream.

Notes

  • 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
  • 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.

Nutrition

Calories: 304kcal | Carbohydrates: 78g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 78mg | Potassium: 344mg | Fiber: 2g | Sugar: 63g | Vitamin A: 48IU | Vitamin C: 7mg | Calcium: 57mg | Iron: 1mg