Pinakru, or Ginataang Saging na Saba as known in Tagalog, is a dish of Saba bananas cooked to perfection in creamy coconut milk. An all-rounder, it can transition from a hearty breakfast to a soothing dessert. While some enjoy the sweetness enhanced by added sugar, others relish the slightly salty variant when ripe Saba bananas are used.
The process of making Pinakru is pretty simple. Slice the Saba bananas, and let them gently stew in coconut milk, sweetened or salted to your preference. In places where Saba bananas aren’t easy to find, such as the US or other countries, Filipino cuisine enthusiasts have found Mexican Plantains to be an excellent substitute.
Cathy and Miles’ delightful take on Pinakru (Ginataang Saging na Saba) or Coconut Stewed Bananas is worth a try. Each mouthful brings you the creamy richness of coconut milk paired with the distinct taste of Saba bananas. This dish truly captures the essence of traditional Filipino comfort food. Whether it’s for breakfast or dessert, Pinakru (Ginataang Saging na Saba) will undoubtedly leave your taste buds singing with joy. Dive into this flavor-packed adventure and experience the culinary charm of the Philippines.
Ingredients: 4-6 servings
10-12 mid-ripe Saba bananas(plantains as substitute)
3 cups coconut milk
2 tbsp. white sugar
2-3 cups of water
Salt to taste
Cooking Procedure:
- Skin off bananas and slice them into elongated strips. Put them into a deep skillet, and add coconut milk.
- Place pan on a heated stove and let Ginataang Saging start to boil for 3-5 minutes.
- While Pinakru is boiling, stir mixture constantly. This will allow a smooth, coconut milk texture. close the lid and let it simmer for 3 minutes.
- As it simmers, keep stirring, then add sugar and a pinch of salt to taste. Stir it again for another 2-3 minutes, until bananas are cooked and coconut milk is thickened.
- Turn off the heat, transfer sweet Ginataang Saging(Coconut Stewed Bananas) na Saba into a serving bowl, serve hot for breakfast or snack. Enjoy!
Tip: For better tasting Pinakru or sweet Ginataang Saging na Saba, use middle-ripe banana or those bananas that are in the midst of its ripening process. Overripe, not too much, but it’s your choice. If you’re using unripe ones, you’re going to need more sugar with it, but you can use some non-sugar sweeteners, if desired. Unripe Plantains are not advisable.
