Saba Con Yelo (Filipino Banana in Ice Dessert)
Saba Con Yelo is a classic Filipino refreshment featuring tender poached saba bananas in sweet syrup, enhanced with chia seeds for nutrition, then layered with shaved ice and milk—creating the perfect contrast between the warm, sweet fruit and cold, creamy finish. This humble yet ingenious dessert embodies Filipino culinary resourcefulness, turning simple ingredients into a beloved cultural staple that's both cooling and satisfying.
Equipment
- Heavy-bottomed saucepan For even heating when cooking the bananas and sugar syrup
- Sharp knife and cutting board For safely slicing the saba bananas
- Wooden spoon For gently stirring without damaging the bananas
- Shave ice machine To create the fine, fluffy ice texture (a food processor can work as an alternative)
- Tall glasses For beautiful presentation and layering of ingredients
- Measuring cups and spoons For accurate ingredient portions
- Airtight container For storing leftover banana mixture
Ingredients
For the Banana Mixture:
- 4 whole saba bananas saging na saba, sliced diagonally
- ¼ cup panutsa Filipino unrefined cane sugar or coconut sugar
- 2 cups water
- ¼ cup chia seeds
- ½ teaspoon vanilla extract optional
- 1 pandan leaf tied in a knot (optional for authentic aroma)
For Serving:
- 4 cups finely shaved ice
- 1 cup milk gatas of your choice (whole, evaporated, coconut, or plant-based)
- 2 tablespoons toasted pinipig flattened rice flakes for garnish (optional)
- Drizzle of condensed milk optional for extra sweetness
Instructions
- First, peel your saba bananas and slice them diagonally into ½-inch pieces on a cutting board. Set them aside for now.
- In a medium saucepan, combine 2 cups of water with ¼ cup panutsa or your preferred sweetener (coconut sugar or brown sugar works well). Turn the stove to medium heat (175°C/350°F) and bring the mixture to a gentle boil, stirring occasionally to help dissolve the sugar completely.
- Once boiling, reduce the heat to low (120°C/250°F) and let it simmer for about 10 minutes until the mixture slightly thickens and becomes syrupy.
- Add your sliced bananas to the simmering syrup. Cook them for 5-7 minutes on low heat until they become tender but still hold their shape. Try not to stir too much so the bananas don't break apart.
- Remove the saucepan from heat after the bananas are tender. Add ¼ cup chia seeds and stir gently until everything is mixed. If you want, you can add ½ teaspoon vanilla extract for extra flavor.
- Cover the saucepan and let the mixture cool to room temperature for about 30 minutes. The mixture will thicken as it cools and the chia seeds absorb the liquid.
- When you're ready to serve, place 2-3 tablespoons of the banana-chia mixture at the bottom of a tall glass. If you've refrigerated the mixture, let it come to room temperature first for the best taste.
- Fill the glass about ¾ full with freshly shaved ice. If you don't have a shave ice machine, crushed ice from a blender works too.
- Pour about ¼ cup milk of your choice over the ice. You can use regular milk, evaporated milk, coconut milk, or any plant-based milk you prefer.
- If you want, add some toppings like toasted pinipig (flattened rice flakes) or a drizzle of condensed milk for extra sweetness.
- Serve immediately with a long spoon so you can dig all the way to the bottom for those sweet bananas. Mix everything together as you eat or enjoy each layer separately.
- The banana-chia mixture can be stored in the refrigerator in an airtight container for up to 3 days, so you can make it ahead of time and just assemble with ice and milk when you're ready to enjoy.
Tips from Lola's Kitchen
- "Para mas masarap, gumamit ng bagong shave na yelo, hindi yung natigas na sa freezer." (For best taste, use freshly shaved ice, not ice that has hardened in the freezer)
- Allow the banana mixture to cool completely before serving for the best chia seed texture.
- If panutsa is unavailable, brown sugar with a drop of molasses creates a similar flavor profile.
- For extra richness, use a combination of evaporated and condensed milk.
- The banana mixture can be made ahead and stored in the refrigerator for up to 3 days.
- "Mas masarap kung medyo malamig pa rin ang saba mixture, pero hindi sobrang lamig." (It's more delicious when the banana mixture is slightly cool but not too cold)
Nutrition
Calories: 186kcalCarbohydrates: 37gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 7mgSodium: 45mgPotassium: 450mgFiber: 4gSugar: 3gVitamin A: 105IUVitamin C: 0.2mgCalcium: 146mgIron: 2mg
Tried this recipe?Let us know how it was!