One of the simplest way to cook saba banana is by boiling. Ripe saba bananas are place in pot with water. Then boil for 15 to 30 minutes depending on fruit sizes – larger requires longer cooking times. During boiling, the banana absorbs water, gelatinization of starch occurs and shows color changes. Bananas of optimum ripeness get bigger, heavier and tougher. Overripes on the other hand get softer and lighter. Both exhibits change in peel and pulp color and taste – brownish peel and pulp color and less sweet taste.
I tried another simple method, cooking bananas in microwave oven. I think it is more simple than boiling. It requires no water and needs lesser cooking time.
Sides of bananas were pierced with a fork. This prevented bursting during very fast heating. Placed directly on rotating plate. Then cooked for two minutes at high setting.
The single whole banana was steaming hot from the inside and out. Minimal changes on peel and pulp colors were observed. Overripe bananas exhibited shrinkage while the rest were able to maintain their shapes and sizes. It tasted better than plain ripe and boiled bananas and seemed more attractive.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.