"Kusina" = Kitchen; "Manang" = older sister

A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!

My Blogs


Baking & Cooking

Please use this search engine or the labels at the lower left side to look for a recipe. Thanks!

Wednesday, July 22, 2009

Minatamis na Saging

Thanks a bunch to elena montaniel for being my guest blogger today! She sent me the link to her slide show for detailed instructions (and mouth-watering photos) of Minatamis na Saging. (How I wish I had access to saba! Anyone knows the English or scientific name of this particular species?)


2 big Saba bananas sliced crosswise
Few drops of lemon juice
2-3 tbsp butter
1/2 cup water
1/2 cup brown sugar
1/2 tsp vanilla

Topping: (optional)

Slices of Leche Flan
1/2 tsp cinnamon
Condensed milk

(the original recipe calls for 1/2 cup of honey. I didnt have any at that time so I mixed water and brown sugar which worked as well. If honey is used, the bananas will be dark brown in color)


1. Fry bananas in butter.Remove from pan and set aside.
2. In a different saucepan, mix the water, brown sugar,lemon juice & vanilla. Simmer. Add the fried bananas. Let simmer for few more minutes.
3. When cooked, remove from pan. Best served when chilled.

Serving suggestion:

1. Place a serving in a dessert plate.
2. Top with slices of leche flan, condensed milk (you can put condensed milk as much as you want) and then cinnamon powder.


  1. wow manang this looks really yummy. the idea of leche flan, condensed milk and frying the saba in butter is.. grrrr. i want. now. tsk! gusto ko pa naman mag diet hehe. anyway, they say saba in english daw is plantain bananas (?)baka meron naman in any nearby filipino store dyan? i have cooked minatamis na saging a dozen times and my fave version is the one with sago, pandan, vanilla, cinnamon powder and gata (instead of milk) and will post very soon hehe. but in the future i will try this (and of course your ube cake!) regards!! :-) btw, i added your link in my blog ha! thanks!!

  2. Hi Jam,
    thanks to elena for this idea! I used to just boil saba slices for about 5 minutes then add sugar until syrupy and cook further until bananas are sweet and soft without being mushy. Now this recipe seems really good as I imagine it. I just wish I could get some saba around here!

  3. Saba na saging, also known as Cardaba banana or Philippine plantain... :) That's the English term for Saba. They're starchy, longer than bananas and have thicker skin.

  4. HI Mac Robin, thanks for that info!


If you ask a question in the comments and want to receive email for my answer, please click on the option to notify you by email before you hit submit.
If you like my recipes, please subscribe to Kusina ni Manang, at paki-klik lang po some gugel adverts. Salamat!

Related Posts

LinkWithin Related Stories Widget for Blogs