Minatamis na Saging (Sweetened Banana)

The minatamis na saging (Sweetened Banana), also known as the sweet banana, is a delicious and versatile Filipino dessert that's cooked in sugar syrup. It's a delightful treat that captures the essence of sweetness and nostalgia.

Sweet plantains locally called saging na saba thrive in tropical climates like the Philippines. When ripe, their skin turns black and the flesh becomes softer and sweeter - almost like a natural caramel candy. While regular bananas are often eaten raw, minatamis na saging should always be cooked before eating. Simply boiling, grilling or frying unleashes their toothsome sweetness and irresistible aroma.

These treats can shine from breakfast to dessert. Try them crispy as a morning side dish with garlic fried rice, plain rice, dried fish (tuyo), and eggs. Or enjoy plantain fritters drizzled with honey for a midday merienda snack. You can even use them in classic Filipino desserts like ginataang halo-halo, turon (fried lumpia), and minatamis na saging con yelo (shaved ice and condensed milk topping).

With their versatility, delicious taste, and availability in local markets across the Philippines, minatamis na saging deserve more time in the spotlight.

Instructions

Making sweetened banana is so easy and straightforward. You will need just a few ingredients to make a simple Filipino dessert.

1. Peel and slice the plantain bananas and cut them in half diagonally.
2. In a saucepan, dissolve brown sugar in ½ cup of water and bring it to a boil. Simmer for a few minutes or until the syrup thickens slightly.
3. Add the sliced bananas and continue to simmer for 5-10 minutes or until the bananas are tender.
4. Turn off the heat and let it cool down. You can add cooked tapioca pearls (sago) to make it minatamis na saging with sago. Serve and enjoy!

Tips

• Look for bananas with yellow skin and some brown spots, indicating ripeness. The saba variety is ideal for this dessert due to its starchy texture that holds up well during cooking.
• Achieving the right caramel is crucial. Use brown sugar for a deeper flavor, and melt it slowly over medium heat. Stir continuously to prevent burning. Once the sugar has caramelized to a golden brown color, reduce the heat to avoid bitterness.
• Adjust your sugar if you want a sweeter banana dessert.
• Experiment with flavor enhancers like vanilla extract or pandan leaves to add a unique twist to your Minatamis na Saging. These additions can elevate the overall taste and aroma of the dessert.
• Store your minatamis na saging with sago in a container with a lid in the refrigerator for 2 weeks.
• Similar to minatamis na langka, you can add minatamis na saging instead of fresh ripe bananas to your ginataang bilo-bilo or ginataang halo-halo.

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