Our Fried Saba is the epitome of simplicity: perfectly ripe saba bananas, dipped in hot oil until golden brown. No fuss, no frills, just pure deliciousness.
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Bananas were a staple on my family table for every meal.
Whether fresh, grilled, or fried, they were always there. Growing up with this tradition, I discovered countless ways to enjoy bananas, and this fried variation is a standout.
Fried Saba Banana is a Filipino classic that’s simple yet deeply satisfying. It’s sweet and comforting, making it an ideal snack for any time of the day. Whether you’re craving something nostalgic or looking for an easy recipe, this dish hits the spot.
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Why You'll Love This?
- Quick and Easy: Ready in under 15 minutes with just two ingredients.
- Budget-Friendly: Uses affordable, easily available Saba bananas.
- Versatile: Perfect as a snack, dessert, or side dish.
- Deliciously Sweet: Brings out the natural sweetness of Saba bananas.
- Minimal Effort: Requires no fancy tools or hard-to-find ingredients.
This fried saba is different from banana cue.
Banana Cue Vs Fried Saba
Similarities
- Both dishes use saba bananas as their main ingredient.
Differences
- Banana Cue:
- The fried saba is coated in caramelized brown sugar.
- Typically served on skewers.
- Usually deep fried.
- Sweet and sticky texture.
- Fried Saba:
- The fried saba is served plain without any additional coating.
- Cooked in shallow oil.
- Usually served without skewers.
- Savory texture.
Essentially, banana cue is a sweeter version of fried saba with the added element of caramelized sugar and skewers.
Ingredients
You don't need much!
- Saba bananas: A type of banana that is sweeter and thicker than regular bananas when ripe.
- Cooking oil: Any neutral-flavored oil like vegetable or canola oil can be used for frying.
See recipe card for quantities.
Substitution and Addition
- Other Bananas: Use plantains if Saba bananas aren’t available.
- Brown Sugar: Sprinkle on top for caramelized sweetness.
- Butter: Fry in butter for a richer flavor.
- Cinnamon: Add a pinch for a warm, aromatic touch.
- Honey Drizzle: For added sweetness after frying.
- Shredded Coconut: Top for a tropical twist.
How to Make Fried Saba
- Prepare the bananas: Peel the saba bananas and slice them into desired thickness. For a classic Filipino style, slice them diagonally into about 1-inch thick pieces.
- Heat the oil: Pour enough cooking oil into a deep pan to cover the banana slices. Heat the oil over medium heat until it reaches frying temperature.
- Fry the bananas: Carefully add the banana slices to the hot oil. Fry until golden brown on both sides. Be careful not to overcook, as the bananas can become too soft.
- Drain: Remove the fried saba from the oil and place them on a paper towel-lined plate to drain excess oil.
- Serve: Enjoy your sweet Fried Saba hot!
- Drain: Remove the fried saba from the oil and place them on a paper towel-lined plate to drain excess oil.
- Serve: Enjoy your crispy and sweet Fried Saba hot!
Variation
- Caramelized Fried Bananas: Fry with a coating of brown sugar for a caramelized finish.
- Banana Fritters: Dip in batter before frying for a crispy coating.
- Spiced Bananas: Add cinnamon or nutmeg to the bananas before frying.
- Sweetened Condensed Milk: Drizzle on top for a creamy, sweet addition.
- Chocolate Drizzle: Top with melted chocolate for a decadent dessert.
- Cheese Topping: Sprinkle grated cheese for a sweet-and-savory combo.
What to Serve With This
- Adobo: The savory and tangy flavors of adobo balance the sweetness of the fried saba.
- Sinigang: The sour broth of sinigang provides a refreshing contrast to the fried saba.
- Kare-kare: The peanut-based sauce of kare-kare offers a rich and creamy complement to the crispy saba.
- Rice: A simple serving of rice can be a classic accompaniment to fried saba.
- Vanilla Ice Cream: A scoop on the side makes it extra indulgent.
- Chocolate Syrup: Drizzle over for a rich, sweet pairing.
- Ube Halaya: Spread this purple yam jam for a unique Filipino pairing.
How to Store Leftovers
Fried saba is best enjoyed fresh. Unfortunately, storing it for later doesn't maintain its original texture. It soften as it cools down.
If you have leftovers, you can reheat them in a toaster oven or air fryer for a slightly crispier texture, but it won't be the same as freshly fried saba.
But dont worry, there is usually no leftover!
Top Tip
- Use ripe but firm Saba bananas for the best texture.
- Avoid overcrowding the pan to ensure even frying.
- Use medium heat to prevent burning while achieving a golden crust.
- Drain on paper towels to remove excess oil and keep them crispy.
- Serve immediately for the freshest taste.
Recipe FAQs
While saba bananas are traditionally used for fried saba, other ripe bananas with a similar sweetness and texture can be substituted. However, the taste might vary slightly.
Ripe saba bananas have a bright yellow color with slight brown spots. The flesh should be soft when gently pressed.
While reheating is possible, the texture will not beas good as freshly fried saba. For best results, enjoy it immediately after frying.
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Recipe Card
Fried Saba
Equipment
- 1 shallow pan
Ingredients
- 4 saba Saba bananas
- 2 tablespoon Cooking oil neutral-flavored oil like vegetable or canola oil can be used
Instructions
- Prepare the bananas: Peel the saba bananas and slice them into desired thickness. For a classic Filipino style, slice them diagonally into about 1-inch thick pieces.
- Heat the oil: Pour enough cooking oil into a deep pan to cover the banana slices. Heat the oil over medium heat until it reaches frying temperature.
- Fry the bananas: Carefully add the banana slices to the hot oil. Fry until golden brown on both sides. Be careful not to overcook, as the bananas can become too soft.
- Drain: Remove the fried saba from the oil and place them on a paper towel-lined plate to drain excess oil.
- Serve: Enjoy your crispy and sweet Fried Saba hot!
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Matt says
Inspiring! I had no idea what to do with a saba banana; turns out if you fry it up quickly and pat off the oil, you can eat it straight or you can flavor it with sweet or savory additions, and it's great either way. I also tried it raw, and it's very edible if you slice it very thin, but it's nowhere near as interesting as when you cook it to bring out the flavors.