Maruya (Saba banana fritters) |

Maruya (Saba banana fritters)

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The Author

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

17 Responses

  1. yayi says:

    I grew up eating this snack almost every day. My grandma used to cook this, but she would use cassava starch and coconut water (and salt) as batter. And to make the bananas stick together during cooking, she would line them up in cacao leaves.

    Now I miss Albay even more. Haaaaaayy!

  2. CH3 says:

    OMG! This is what I’m craving for. I’m gonna try this one. Thanks for sharing.

  3. biyay says:

    here in bicol, we call it sinapot. we use rice flour instead for that slightly crispy bite. the bananas are sliced all the way up. then we place 4-5 slices in a cacao leaf, pour a little batter on it and deep fried. no need to add sugar. sarap with cold coke!

    • issa says:

      yes! that’s what we call this in bicol. during my summer days in oas, albay, i remember before 3pm, we would trek down the street to where sinapot is being cooked. it’s such a thrill to watch the lady carefully put the cacao leaf with the bananas on the big kawali! when you go later than that time, the sinapot is all gone!

      • Tamen says:

        Yes I remember sinapot – in bicol we called it
        sinapot, baduya but these are the same Delicious.
        We do not have saba in Spain but I am going to make
        them with regular banana and surely it will not be
        the same but still it will be delicious.

  4. beth says:

    Ms Connie, i read your blog for two reasons, one your recipes are always good and second most of them, if not all, and this one in particular brings me back home and the wonderful memories of childhood past…thanks and keep them coming…

  5. Fried bananas! I would love to put good vanilla ice cream on top and eat it… looks so yummy! I am not familiar with saba banana though. My children will love these fritters.

  6. Let says:

    Connie, It is frustrating as heck reading your blog! My fault; not yours! I’ve just retired over a year ago after 35+ years of working non-stop as a Human Resources Officer. I’ve been back in the Philippines for a year now but temporarily living in a hotel while waiting for my retirement bungalow to be completed. I don’t think I’m a “natural” cooker but I did manage to work a job and basically responsible for the everyday cooking for three healthy and successful children. I cannot wait to try your recipes and do some real creative cooking this time. In the 35 years, my family manage to travel and lived in different parts of the world and I’ve enjoyed experiencing the culture and specifically the food culture of the different countries. Your website will definitely keep me busy as soon as I get set-up in my kitchen!! In the meantime, I am so hungry for the banana fritters that my Mom used to have ready for us after school when we were in Panama. Thank you.

  7. jean fermano says:

    in our childhood days,usually we ate this as our snacks after school..very yummy…one of my auntie used to prepare this with love…

  8. mitchteryosa says:

    Nay! I struggled cutting the bananas as how you instructed. I ended up cutting them into three pieces hahaha! Hirap eh LOL!

  9. Cheryl says:

    Your recipe for Maruya is more like a Pinaypay in Cebu. I grow up eating. Maruya and Pinaypay are completely defferent. The Saba banana in Maruya is mashed while the Pinaypay is sliced but not all-the-way through.

    • Do you know that regions have different versions of many dishes? Negrense pochero, for instance, has no tomatoes, their paella uses sticky rice, etc etc. Certainly very much different from Manila pochero and paella.

      My point? Cebu versions of dishes are not universal standards. That is maruya in Manila where I grew up.

  10. Emy Medina says:

    A piece of maruya for 2 bucks here….I’ll make my own….my go-to blog.Thx