Growing up, merienda meant something cold, sweet, and made with whatever was in the kitchen. Banana con yelo and avocado con yelo were two of those simple favorites. This one brings all of that back with sweet saba bananas cooked in brown sugar syrup, piled over shaved ice, and drizzled with evaporated milk. It’s simple, nostalgic, and exactly what summer tastes like.
When you're craving halo-halo but don't have all the ingredients on hand, this is the one to make. Same refreshing base, way less work.
Save This Recipe 💌
We'll email this post to you, so you can come back to it later!
Jump to:
What Is Banana Con Yelo?
Banana con yelo (also spelled con hielo, and called saging con yelo in Tagalog) is a classic Filipino chilled dessert and merienda - a between-meal snack that's part of everyday life in the Philippines. "Saging" means banana in Tagalog, and "con yelo" comes from the Spanish "con hielo," meaning "with ice."
It's essentially sweetened saba bananas (minatamis na saging) layered with crushed or shaved ice and poured over with milk. Simple, cool, and exactly what you want on a hot day. You'll find versions of it sold by street vendors all over the Philippines, often alongside mais con yelo (sweet corn with ice) and other merienda favorites.
Why You'll Love This Recipe
- Only 3 main ingredients. Saba bananas, ice, and evaporated milk. That's the whole thing.
- Done in 25 minutes. Most of that is cooking the bananas - the assembly takes two minutes.
- Completely customizable. Load it up with toppings, keep it simple, add sago - it works every way.
- A taste of Filipino merienda culture. This one takes you right back, whether you grew up with it or you're trying it for the first time.
- No oven, no stress. Just a pot, a bowl, and plenty of ice.
Ingredients
- Saba Bananas - The traditional choice. Saba is a Filipino cooking banana with a firmer texture that holds up beautifully when simmered in syrup. See the section below if you can't find them.
- Brown Sugar - Creates the rich, caramel-like syrup that makes this dessert so good.
- Water - Combined with brown sugar to make the cooking syrup.
- Vanilla Extract - Optional but adds a warm depth to the syrup.
- Salt - Just a pinch, to balance the sweetness.
- Shaved or Crushed Ice - The more the better. Shaved ice gives a softer, fluffier texture; crushed ice is crunchier and holds up longer.
- Evaporated Milk - The classic pour. Full-fat gives the creamiest result.
Optional Add-ins Worth Trying
- Sago or boba pearls - Stir cooked sago into the banana mixture before serving for that classic chew. Quick-cook boba pearls are a foolproof substitute if sago feels finicky.
- Pandan leaves - Tuck 1-2 pandan leaves into the pot while the banana syrup simmers. It adds a light, floral aroma that's very traditional. Remove before serving.
- Condensed milk instead of evaporated milk - Richer and sweeter. A great swap if you want something more dessert-forward.
For more classic Filipino no-bake treats, the minatamis na saging recipe is a great place to start - it's the heart of this whole dessert.
See recipe card for quantities.
How to Make Banana Con Yelo
- Prepare the Minatamis na saging. Peel the saba bananas and cut into bite-sized pieces. In a pot, combine water and brown sugar and bring to a boil, stirring until the sugar fully dissolves. Add the banana pieces and simmer over medium heat for 15-20 minutes, until the bananas are tender and the syrup has thickened slightly. Stir in vanilla extract and a pinch of salt. Remove from heat and let cool completely before assembling.
- Prepare the Ice. Use a manual ice shaver, a snow cone machine, a blender, or a food processor to crush your ice. Shaved ice gives you that soft, fluffy texture that melts into the milk beautifully. Crushed ice is slightly coarser and crunchier - both work great, just different textures.
- Assemble. Spoon a generous layer of cooled minatamis na saging into a bowl or tall glass. Pile shaved or crushed ice on top. Add another spoonful of bananas and syrup over the ice. Pour evaporated milk over everything - as much or as little as you like. Add any toppings and serve immediately.
- Serve right away. The ice melts fast once the milk goes on, and that's actually part of the charm - you want it cold and a little slushy.
Rose's Tips for the Best Results
- Make the minatamis na saging ahead of time and refrigerate. Cold bananas make the whole bowl even more refreshing.
- My trusty manual ice shaver (the same hand-cranked type used back home in the Philippines) has been going strong for over 10 years. A blender or food processor works just as well - just pulse in short bursts so it stays fluffy and doesn't turn to water.
Topping Ideas for Banana Con Yelo
The base is perfect on its own, but toppings take it to the next level:
- Sweetened jackfruit (langka) - A fruity, tropical layer that pairs beautifully with the bananas.
- Ube halaya - A dollop of purple yam jam for color and that classic Filipino flavor.
- Leche flan - A slice on top makes this feel truly special.
- Nata de coco - Chewy coconut gel for fun texture contrast.
- Cornflakes or pinipig - For crunch. Cornflakes especially are a childhood classic.
- Sweetened macapuno - Coconut sport adds chewiness and extra sweetness.
- Chopped peanuts or cashews - A nutty, crunchy finish.
- Cheese - Grated cheese on a sweet dessert is very Filipino and very good.
Recipe FAQs
It's best to use ripe saba bananas (also known as cooking bananas or plantains) for authentic flavor and texture. They hold up well when cooked in syrup.
Yes, you can prepare the sweetened bananas ahead of time and keep them refrigerated. Assemble with ice and milk just before serving for the best texture.
Use plant-based milk such as almond milk or oat milk, and substitute brown sugar with your preferred vegan sweetener like agave syrup or maple syrup.
Banana con Yelo is simpler and focuses on sweetened bananas, ice, and milk. Halo-halo, on the other hand, is a more elaborate dessert that includes a variety of ingredients like sweet beans, fruits, and shaved ice, topped with leche flan and ube halaya.
Shaved ice is finely shaved into delicate, snow-like flakes using a specialized machine, resulting in a soft and fluffy texture that melts quickly. Crushed ice, on the other hand, is coarsely crushed into irregular pieces using a blender, food processor, or manual methods, giving it a crunchier consistency that lasts longer.
Look at Filipino grocery stores, Asian supermarkets, or stores like Seafood City and Island Pacific. They're often sold fresh or frozen. Trader Joe's occasionally stocks them in the freezer section. If you can't find them, ripe plantains from any major grocery store work great.
More Easy Filipino Desserts To Try
More Ways To Use Ripe Bananas
Did you try this recipe?
Share how it turned out in the comment box below, and if you loved it, share it on Facebook, Pinterest & Instagram.
Thank you!
Banana Con Yelo (Saging Con Yelo)
Equipment
- 1 pot for cooking banana
- 1 ice shaver
Ingredients
Minatamis na Saging
- 6 pieces saba bananas
- 1 cup brown sugar
- 2 cups water
- 2 teaspoon vanilla extract
- ½ teaspoon salt
Con Yelo
- Shaved or Crushed Ice
- 12 ounce Evaporated Milk or any milk of your choice
Instructions
Prepare the Minatamis na saging
- Peel the saba bananas and cut them into bite-sized pieces.
- In a pot, combine the water and brown sugar.
- Bring to a boil and stir until the sugar is dissolved.
- Add the banana pieces to the pot and simmer over medium heat for about 15-20 minutes, or until the bananas are tender and the syrup has thickened.
- Add vanilla extract (if using) and stir to combine.
Assemble the banana con Yelo
- In a glass or bowl, spoon the cooled minatamis na saging.
- Place a generous amount of crushed or shaved ice.
- You can put more minatamis na saging on top and pour evaporated milk over the top. Adjust the amount of milk to your preference.
- Get creative and put any toppings you might have. Serve immediately and enjoy this refreshing treat!
Save This Recipe 💌
We'll email this post to you, so you can come back to it later!
