Minatamis na Saging (Filipino Sweetened Bananas in Caramel Syrup)
Minatamis na saging is Filipino comfort food at its purest - ripe saba bananas simmered in brown sugar syrup until tender and glossy. This traditional merienda transforms humble ingredients into golden, caramelized perfection in just 20 minutes. The bananas soften into silk while the syrup thickens to coat each piece, creating a dessert that's both rustic and refined. A splash of calamansi juice cuts through the sweetness, balancing the rich caramel with bright acidity. It's the kind of recipe that connects generations - simple enough for everyday cooking, satisfying enough to end any meal.
Ingredients
- 8-10 pieces ripe saba bananas peeled and sliced
- 1 cup water
- ½ cup brown sugar
- ½ teaspoon vanilla essence
- Few drops calamansi or lemon juice optional
Instructions
- Pour the water into your medium saucepan and place it over medium-high heat until it reaches a rolling boil. Add the brown sugar to the boiling water and stir continuously until it completely dissolves and the mixture returns to a boil.
- Pour in the vanilla essence and give it a quick stir to distribute the flavor throughout the syrup. Gently add the sliced bananas to the bubbling syrup, being careful not to splash. Reduce the heat to medium-low and let everything simmer for about 10 minutes, stirring occasionally with your wooden spoon.
- Continue cooking until the bananas become fork-tender and the syrup thickens to a glossy consistency that coats the back of your spoon.
- Add the calamansi juice drops according to your taste preference and simmer for another 3-5 minutes to let the flavors meld together.
- Remove from heat and serve immediately while hot for the best experience.
Tips from Lola's Kitchen
- Choose saba bananas that are ripe but still firm - they should give slightly when pressed but not be mushy
- Don't rush the caramelization process; let the sugar dissolve completely before adding bananas
- Stir gently to avoid breaking the banana pieces, especially once they start getting tender
- Taste the syrup before adding calamansi - some prefer it sweeter, others like more tang
- If your syrup gets too thick, add a tablespoon of hot water and stir
- Save some syrup for drizzling over ice cream later - it keeps well in the fridge
Tried this recipe?Let us know how it was!