Miinatamis na saging, turon and banana cue are some of the classic favorites we like to enjoy the cardava banana or what we locally call, saging na saba. But I’ll bet you’ll agree, a bite of these fried bananas with salted coconut caramel sauce and you’ll never eat bananas any other way again.
As much as I love banana slices fried golden and crisp, I have to say, the real star of the show here is the salted coconut caramel sauce. It’s so simple to make and requires but three ingredients you’ll be suprise how wickedly delicious every spoonful is. The sauce was heavenly paired with the fried bananas but guys! Imagine this sweet lusciousness slathered over your morning suman. Can we say yummy twice?
I find a thinner, pourable, more-syrup like caramel best for drenching and dunking my fried bananas but feel free to reduce the sauce a little longer if you like. Please note that the sauce will thicken more as it cools so take it off the stove a tad sooner than you want your final consistency to be. Either way, make a lot. Double the recipe. Believe me, you’ll never run out of reasons to dig in.
- ¼ cup oil
- 6 to 8 pieces saba bananas, peeled and cut lengthwise into halves
- 1 (13.5 ounces) can coconut milk
- 1 cup brown sugar
- ½ teaspoon sea salt
- In a skillet over medium heat, heat oil. Add bananas in a single layer and fry, turning once or twice, until golden and crisp on both sides. Remove from pan and drain on paper towels. Serve warm with caramel sauce.
- In a sauce pot over medium heat, combine coconut milk, brown sugar and salt and whisk together until sugar and salt are dissolved.
- Bring mixture to a boil. Continue to cook, stirring regularly, for about 20 to 25 minutes or until mixture is reduced and thickened. Drizzle over fried bananas. Transfer leftover sauce into a jar and keep refrigerated.
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