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Bananas in Syrup – Minatamis na Sabang Saging

Author: Carmina Ahmed
by Carmina Ahmed
Posted: Nov 08, 2016
Minatamis na Saging or Bananas in Syrup is a traditional Filipino dessert, snack, or merienda. The name literally means "sweetened bananas". It is really easy to prepare using Saba or Cardaba bananas. Perfect in planning party

In the Philippines we have lots of Saba bananas, it is the most common banana. It grows everywhere; in backyards, gardens, and swamps. We don’t need to buy them we just pick them off the trees. In the Philippines Saba bananas are also referred to as Plantain Bananas, but don’t confuse it with the plantain varieties used in other parts of the world. They aren’t the same at all! Sabas are short stubby bananas that can be eaten fresh or cooked; Plantains are longer, slimmer, not as sweet, and starchier, they are cooking bananas and can not be eaten fresh.

My mother is very good in making Minatamis na Saging. She introduced them to me when I was just 8 years old. I remember the taste and the texture of it. Every time I eat Minatamis na Saging I remember my childhood.

It is very good when paired with hot or cold drinks, especially lemon grass ice tea. It can also be one of the ingredients in making Halo- Halo, the Filipino Iced Mixed Fruit Dessert we shared in an earlier post..

If you’re looking for more merienda recipes check out our Merienda Series including "Halo-Halo " Filipino Iced Mixed Fruit Dessert, Halayang Ube (Purple Yam Jam), Banana Lumpia – Turon and Mais con Yelo – Refreshing Filipino Snack!


4 medium ripe saba (you can find these bananas in most Asian Markets, if not use the regular bananas you find at the supermarket. Whatever you do don’t use the long Plantains!)

3 cups water

2 cups brown sugar

1 tsp, vanilla extract (optional)

1/2 tsp. salt


Pour water in a wok or saucepan.

Stir in sugar and salt to dissolve.

Cook over medium heat.

Bring syrup to a boil and then lower the heat and let it simmer for 10 – 15 minutes.

Peel the bananas and add to simmering syrup and continue cooking for another 10 – 15 minutes more or until saba bananas are tender and syrup is slightly thickened and lightly golden brown.

Remove from heat.

Refrigerate for an hour or you can directly serve it while hot.

Share and Enjoy!!!

About the Author

Hi! I’m Carmina, also known as Nana. I love DIY projects, parties, crocheting, and traveling. I hope that you enjoy my posts and find them useful! If you have any ideas or suggestions I’d love to hear from you!

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Author: Carmina Ahmed

Carmina Ahmed

Member since: Jun 01, 2016
Published articles: 59

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