Fried Bananas with Salted Coconut Caramel Sauce are sure to satisfy sweet cravings! They’re delicious as a midday snack or after-meal dessert.
Miinatamis na saging, turon, and banana cue are some classic favorites we enjoy cardava bananas. But I’ll bet one try of this fried banana recipe, and you’ll never eat them any other way again.
Soft and sweet with a generous smothering of golden latik sauce, these pan-fried saba are seriously addictive!
The banana slices are delicious, but I must say, the real star of the show is the salted coconut caramel sauce. It’s so simple to make and requires only three ingredients you’ll be surprised by how wickedly delicious every spoonful is.
Make sure to double the recipe, as you’ll never run out of reasons to dig into this glorious sauce! It’s delicious drenched over freshly-fried bananas, and it’s just as heavenly drizzled over suman malagkit.
3-Ingredient Caramel Sauce
Not only is it creamy and delicious, but it’s also super easy to make with only three simple pantry ingredients.
- Coconut milk
- Brown sugar
- Sea salt
- For a smooth, silky texture, simmer the coconut milk at medium heat and do not bring to a boil lest it curdles and separates.
- Swap the brown sugar with muscovado for extra depth of flavor.
- Don’t skip the salt! It balances the sweetness and enhances the overall flavors of the latik sauce.
- Reduce the caramel a little longer if you prefer a thicker consistency, but note that it will thicken more as it cools.
- Use bananas that are ripe but are firm enough not to disintegrate when fried.
- Slice into uniform thickness to ensure even cooking.
- To give the bananas a nice golden crust, allow to cook, undisturbed, in the hot oil for one or two minutes before turning.
- Enjoy these fried bananas with salted coconut caramel sauce as a midday snack or after-meal dessert.
- They’re also delicious as topping for pancakes, waffles, or oatmeal for breakfast. Add a dollop of whipped cream for a new level of yum!
Storage and reheating instructions
- Prepare the cardava bananas when ready to serve, as they only take minutes to cook and taste better freshly fried.
- The latik/caramel sauce can be made ahead for future use. Allow to cool completely, transfer in an airtight container, and store in the refrigerator for up to two weeks.
- To reheat the caramel, place in a saucepan and warm it over low heat. Add more coconut milk or water as needed to loosen the consistency as desired.
- 1 can (13.5 ounces) coconut milk
- 1 cup brown sugar
- 1/2 teaspoon sea salt
- 1/4 cup canola oil
- 6 pieces saba bananas, peeled and cut lengthwise into halves
- In a sauce pot over medium heat, combine coconut milk, brown sugar, and salt and whisk together until sugar and salt are dissolved.
- Continue to cook for about 20 to 25 minutes or until the mixture is reduced and thickened.
- 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.
- Drizzle coconut caramel sauce over fried bananas.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”