I grew up loving Maruya from the street vendors near our school in Manila. There’s nothing quite like biting into those sweet, crispy banana fritters while they’re still warm. But these days, I prefer making them at home in a healthier way: baked instead of fried.
After many tries in my kitchen, I’ve finally perfected this baked Maruya recipe that tastes just as good as the ones we buy sa kanto. A quick broil at the end gives you that same crispy, golden crust we all love, but without all the oil.
My kids actually prefer this version, and my mom keeps asking me to make it whenever she visits for merienda. If you miss Maruya but want a healthier option, or if you’re just tired of the mess from frying, this recipe is for you. It’s simple, less messy, and still gives you that classic Filipino snack we all grew up with.
Why You’ll Love This Recipe
- Healthier Alternative: Baked instead of deep-fried while maintaining the classic crispy exterior
- Perfect Texture: Light and fluffy inside with a beautiful golden-brown crust
- Versatile: Great for breakfast (almusal), afternoon snack (merienda), or dessert
- Make-Ahead Friendly: Can be prepared in advance and reheated
- Budget-Friendly: Uses simple, affordable ingredients
- Kid-Friendly: Less messy to make and eat than traditional fried versions
Maruya (Baked Filipino Banana Fritters)
Equipment
- 12-cup muffin tin (either square or round
- Large mixing bowl
- Medium mixing bowl
- Wire whisk
- Pastry brush
- Wire cooling rack
- Measuring cups and spoons
- Rubber spatula
Ingredients
For the Batter:
- 4 very ripe Saba bananas saging na saba, cut into small cubes
- 1 cup all-purpose flour harina
- ¼ cup cornstarch cornstarch
- ¼ cup superfine sugar asukal
- 1 teaspoon baking powder pampaalsa
- 1 large egg room temperature (itlog)
- ½ cup milk room temperature (gatas)
- ¼ cup melted butter cooled (tinunaw na mantikilya)
For the Sugar Crust:
- ¼ cup melted butter tinunaw na mantikilya
- ¼ cup sugar asukal
Instructions
- Preheat your oven to 375°F (190°C) and spray a 12-cup muffin tin with baking spray. Set aside.
- Take a large bowl and mix together 1 cup flour, ¼ cup cornstarch, ¼ cup sugar, and 1 teaspoon baking powder. Whisk well to remove any lumps.
- In another bowl, combine 1 egg, ½ cup milk, and ¼ cup melted butter – make sure these are all at room temperature. Whisk until well mixed.
- Pour your wet ingredients into the dry ingredients. Mix gently with a spatula just until combined. Some small flour streaks are okay – don’t overmix.
- Cut 4 ripe saba bananas into small cubes. Fold them gently into your batter.
- Divide the batter evenly between the 12 muffin cups.
- Bake at 375°F for 17 minutes until just cooked through.
- Remove from oven and turn on your broiler to 500°F.
- While the broiler heats, brush the tops of your Maruya generously with ¼ cup melted butter, then sprinkle with ¼ cup sugar.
- Place under the broiler for 1-2 minutes, watching carefully, until the tops turn golden brown and crispy.
- Take out of the oven and let rest in the pan for 5 minutes.
- Transfer to a wire rack to cool slightly for another 5 minutes.
- Serve warm, optionally with a drizzle of coco jam or a cup of hot chocolate or ginger tea.
Tips from Lola’s Kitchen
- Choose very ripe Saba bananas with black spots for maximum sweetness
- Bringing ingredients to room temperature prevents curdling
- Don’t overmix the batter to keep it light and fluffy
- Watch carefully during broiling as it can burn quickly
- Tap muffin tin gently on counter before baking to remove air bubbles
Traditional Serving Suggestions
- Serve warm with hot chocolate (tsokolate)
- Pair with ginger tea (salabat)
- Drizzle with coconut jam (coco jam)
- Serve as merienda with coffee
- Perfect for breakfast with champorado
Troubleshooting Common Issues
- Maruya is too dense
- Solution: Avoid overmixing batter, use room temperature ingredients
- Not browning evenly
- Solution: Rotate pan halfway through broiling
- Bananas sinking to bottom
- Solution: Coat banana pieces in flour before mixing into batter
- Crust not crispy enough
- Solution: Ensure butter coating is generous before broiling
Ingredient Alternatives
- Milk: Coconut milk, almond milk, or any plant-based milk
- Saba: Lakatan bananas (cut cooking time by 2 minutes)
- Butter: Margarine or coconut oil
- All-purpose flour: 50/50 mix of whole wheat and all-purpose flour
- Sugar: Brown sugar or coconut sugar (will affect color and taste)
Storage & Reheating
- Room Temperature: Store in airtight container for up to 2 days
- Refrigerator: Up to 5 days in sealed container
- Freezer: Up to 1 month when properly wrapped
- Reheating:
- Oven: 350°F for 5 minutes
- Air fryer: 325°F for 3 minutes
- Microwave: 20 seconds (loses crispiness)
Variations
- Ube Maruya
- Add 2 tablespoons ube halaya to batter
- Langka Maruya
- Add ¼ cup ripe jackfruit pieces
- Cheese Maruya
- Top with grated cheese before broiling
- Cinnamon Sugar
- Roll in cinnamon sugar instead of plain sugar
Frequently Asked Questions (FAQs)
Q: Can I use regular bananas instead of Saba? A: While possible, Saba bananas are firmer and less sweet, making them ideal for this recipe. Regular bananas may become too mushy. Q: Why bake instead of fry? A: Baking reduces oil content while maintaining the classic taste and texture. It’s healthier and less messy. Q: Can I make this gluten-free? A: Yes, substitute all-purpose flour with a 1:1 gluten-free flour blend. Q: How do I know when the Saba is ripe enough? A: The skin should be yellow with black spots, and the banana should yield slightly when pressed.
Nutrition
The Story Behind Maruya
In every corner of the Philippines, from busy Manila streets to small provincial towns, you’ll find vendors selling Maruya, our beloved banana fritters. This simple yet satisfying snack has been a Filipino merienda favorite for generations, bringing comfort and sweetness to afternoon breaks and casual gatherings.
Maruya’s story begins with the saba banana, a sturdy cooking banana that’s a staple in Filipino cuisine. Unlike regular sweet bananas, saba has a firmer texture and less sweetness, making it perfect for cooking and frying. When Spanish colonizers brought their cooking techniques to the Philippines, they mixed with our local ingredients and cooking methods. This blend of influences likely contributed to the creation of Maruya, where European-style fritter-making met our local saba bananas.
In traditional Filipino homes, Maruya is more than just a snack – it’s a way to use up ripening saba bananas and turn them into something special. Street vendors traditionally prepare it by dipping banana slices in a simple batter made from flour, eggs, and milk, then deep-frying them until golden brown. Some vendors create the classic fan-shaped version called “pinaypay,” where the banana is sliced like a fan before frying, while others prefer cutting the bananas into chunks or mashing them into the batter.
Today, you’ll find different versions of Maruya across the country. In some regions, vendors dust it with white sugar while still hot, while others serve it plain. In Mindanao, some add a pinch of cinnamon to the sugar coating, showing how this humble snack adapts to local tastes. Whether enjoyed with hot coffee, paired with ginger tea (salabat), or eaten on its own, Maruya continues to be a cherished part of Filipino food culture.
This modern baked version offers a healthier take on the classic street food, making it possible to enjoy this beloved snack at home without the mess of deep-frying. While the cooking method may be different, it still captures the essence of what makes Maruya special – the sweet, caramelized bananas and crispy exterior that generations of Filipinos have loved.
