- Use ripe but firm saba so the bananas stay intact while cooking.
- Simmer on low heat to let the bananas absorb the syrup without breaking apart.
- Adjust sweetness by adding more or less brown sugar to the arnibal.
- Don’t overcook—the bananas should be tender but not mushy.
- Serve warm or chilled, or use as a topping for saging con yelo or halo-halo.
Easy Minatamis na Saging (Sweetened Saba Bananas in Syrup)
Tender saba bananas simmered in a simple brown sugar syrup for a classic Filipino dessert. Sweet, comforting, and easy to make—enjoy it warm, chilled, or as a topping for saging con yelo or halo-halo.
Servings: 6 people
Calories: 281kcal
Equipment
- 1 Medium-sized pot or Saucepan
Ingredients
- 6 pieces saba bananas
- 1 cup brown sugar
- 2 cups water
- 2 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Peel and slice the ripe saba bananas into uniform pieces, about 1-inch thick.
- In a saucepan, combine the brown sugar and water. Heat the mixture over medium heat, stirring occasionally, until the sugar is completely dissolved and the syrup starts to simmer.
- Stir in the vanilla extract and salt, mixing well to incorporate the flavors into the syrup.
- Carefully add the sliced bananas to the simmering syrup. Reduce the heat to low and let the bananas cook gently, allowing them to absorb the caramelized syrup. Cook for about 10-15 minutes or until the bananas are tender.
- Once the saba are cooked to your liking and the syrup has thickened, remove the saucepan from heat. Let the Minatamis na Saging cool slightly before serving. Enjoy it warm as a delightful dessert or snack.
Notes
Nutrition
Calories: 281kcal | Carbohydrates: 52.5g | Fat: 0.4g | Sodium: 3237mg | Potassium: 73mg | Sugar: 20.4g | Calcium: 21mg
