How to Cook Saba Banana

Last Updated on October 26, 2020 by marvin v

Saba – plantain or cooking banana – are a starchier variety that is popular for banana cue, banana chips, and turon.

Here are some uses and products out of saba.

Use defective saba banana as animal feeds

Every defective saba, which may not fit for human needs, should be given to farm animals.

Using as feed before becoming part of organic soil. But, make sure the fruit won’t harm animals either.

Make boiled banana from rare ripe saba

Our all-time classic.

A rare saba, which is 70% yellow and 30% green, is best as boiled, producing the right firmness and sweetness.

A 50:50 yellow to green color ratio will give a satisfactory result.

Boiling overripe, yellow with brown specs, will result in soggy boiled saba. It’s still good to eat but not enjoyable.

Follow the simple steps to make boiled saba banana:

  1. Get rare ripe banana. About 50% ripeness.
  2. Wash to remove dirt.
  3. Get a pot and arrange the banana in it.
  4. Fill the pot with water to half capacity.
  5. Boil over low-medium heat until the saba bananas are tender.
  6. Test for tenderness by poking the banana with a fork.
  7. Drain off the water immediately.
  8. Enjoy.

How to make roasted saba banana cue

Banana on a bamboo stick but not a banana cue. It’s an ancient recipe that might not pick your interest.

Follow the simple steps to make roasted banana cue:

  1. Get rare ripe saba. About 50% ripeness.
  2. Wash to remove the dirt.
  3. Peel off.
  4. Skewer two to three pieces.
  5. Place over smoldering wood.
  6. Turn every 15 seconds.
  7. Continue until the surface is tough, dry and a bit burnt.

How to make banana cue

Put barbecue over a grill, while drench banana cue in hot bubbling oil. Two products with relatively the same sound but have different cooking procedures.

Follow the simple steps to make saba banana cue:

  1. Fry banana together with sugar.
  2. Stir constantly while drizzling with brown sugar.
  3. Continue until golden brown and generously coated.
  4. Get bananas with a tong and skewer through bamboo sticks.

How to make turon – the Filipino banana spring rolls

The ripe saba makeover.

What’s turon in English? It’s called banana spring rolls. Ripe banana slices within an edible wrapper. Often with sugar and ripe jackfruit – langka.

Follow the steps to make banana spring rolls – turon:

  1. Get ripe saba bananas.
  2. Rinse to remove dirt.
  3. Peel off.
  4. Cut in halves.
  5. Partner a half with ripe langka.
  6. Wrap with an edible wrapper.
  7. Then, fry in oil drizzled with brown sugar.

Saba, alone inside the sweet, crispy, and brown wrapper is quite tasty. Adding langka takes it to next level. Other partners, worth considering, are ube haleya, mango, and pineapple.

How to make maruya – saba banana fritters

Maruya or banana fritters in the English term. According to the Merriam-Webster Dictionary, fritter is a small mass of fried or sauteed batter which often contain fruit or meat.  Hence, it’s called saba banana fritters.

Do the steps below to make maruya – saba banana fritters:

  1. Prepare the batter by mixing flour and egg together, adding water as necessary to reduce viscosity.
  2. Make thin longitudinal slices out of ripe saba.
  3. Dip in batter and fry.
  4. Alternatively, mash ripe saba. Mix with batter and fry.
  5. You can use overripe saba for making maruya.

I prefer mashed saba for maruya. It blends well with the batter, resulting to taste homogeneity and shape that resembles a burger patty.

How to make banana chips

The perfect candidate for banana chips is a mature green saba, which has all the starch intact. Ripe will give you brown mushy slices instead of desired crispy chips.

These steps will guide you through the banana chips making process:

  1. Get mature green saba,
  2. Wash to remove dirt.
  3. Cut both tips, and start peeling it off.
  4. Make a longitudinal cut, cutting only the peel and avoiding damage to flesh.
  5. Shove away the peel with a blunt knife slight twisting motion.
  6. Then, slice the peeled saba thinly with a vegetable slicer, to get a nice cut and uniform thickness.
  7. Fry until almost crispy, scoop out, and drain. Test for crispiness by getting a slice and snapping it.
  8. Soak in syrup – 50:50 water to sugar ratio – to add sweetness. Then scoop out and drain.
  9. Fry again to crispiness.
  10. Drain excess oil.

Note: Peeling is only hard for the first few tries. It will get easier and faster as you go.

An electric slicer is great for attaining uniform slice thickness. You may choose a diagonal or longitudinal cut.

Alternatively, fry once, bringing the chips to crispiness before scooping and draining. Then, drizzle with cheese, barbecue, or salt.

Common questions and answers about saba banana

Do you have any questions?

1. What’s the best recipe for overripe saba banana?

So far, the best is maruya. An overripe banana is sweet, easy to mash, and blends well with other ingredients.

You can also try it for baked goods such as banana cake and biscuits.

2. Can I use Latundan and cavendish for making banana chips, banana cue and others?

Yes and no.

If you want something like a banana cue and boiled banana, the answer is no. Use saba banana and other plantains instead.

Ripe latundan and lakatan will result in mushy texture upon cooking.

If you’re going to use the banana for baking. The answer is yes. These fruits are sweeter and easier to mix with other ingredients.

3. What is the best variety for making banana chips?

The best variety is Saba. That’s my opinion. Feel free to try other varieties.

4. Why is my banana chips taste like raw banana?

It tastes like a raw banana because the banana chip process requires mature green saba.

Flavor improves as the fruit ripens. Yet, the ripe fruit won’t turn into a crisp when fried. 

5. Why they’re adding banana flavor to banana chips?

It’s odd but the additional flavor is necessary for two reasons:

  1. Some banana varieties have an inferior taste.
  2. Green saba also lacks flavor and has a tangy taste.

6. What are plantains? What are eating bananas? What are the differences between the two?

Plantains are also called cooking banana.  They have more starch. The fully ripe fruits are less sweet. Quite enjoyable to eat but rarely seen as part of the dessert. Fully ripe fruits will retain their shape upon boiling. 

On the other hand, “eating bananas” are sweeter. They’re great for dessert.  Fully ripe fruits will turn mushy when boiled.

Saba banana is a plantain, while latundan and lakatan are eating bananas.

If you’re interested in Saba banana, perhaps you’re also interested in banana blossom – puso ng saging. I listed some useful information about it.

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