The original recipe for this dessert was sent to me by long-time reader Sam. Until I read this recipe, the only way of preparing minatamis na saging I knew was to cook the ripe saba bananas in water and sugar. Guess I’ve been missing a lot. While sticking to the ingredients in the original recipe, I added a few drops of kalamansi juice to cut the sweetness. I also modified the procedure a bit. In a nutshell, this is a dessert made with ripe saba bananas fried in butter, braised in honey then served with sweetened condensed milk sprinkled with cinnamon powder. Doesn’t it look wonderful? Best thing is that it tastes much much better than it looks.
- 6 ripe saba bananas
- ¼ c. of honey
- a few drops of kalamansi juice
- sweetened condensed milk (as much or as little as you want)
- 6 tbsps. of butter
- cinnamon powder
- Peel the saba bananas and cut each in half lengthwise.
- Melt the butter in a skillet. Fry the bananas in hot butter until lightly browned.
- In a clean saucepan, pour the honey and the kalamansi juice. Set over medium heat and add the bananas. Toss to coat each piece well and cook for about a minute and a half. The saba bananas will turn darker shade of brown; they will also be shiny.
- Place a few pieces of bananas on a dessert plate. Pour sweetened condensed milk over them. Sprinkle with cinnamon powder. Serve warm.