In Tagalog, it’s called Ginataang Saba or Saging. We use ripe Saba bananas to create this dish for snacks, but you can also have it for breakfast. We call it differently as I emphasized it on it’s title. I know both terms are a tongue twister to some, so let’s just call it “Coconut Boiled, Saba Bananas”.
Its quick cooking procedure is simply simmering ripe, Saba bananas into coconut milk. Some add a light amount of sugar to the mix for a sweet flavorful taste, others prefer to have light salt on it instead, specially when bananas are ripe enough. I call this “Pinakrung Batag” based on our Bicol dialect. Check out how quickly you can have this delicious, Coconut Boiled, Saba Bananas!
Ingredients: 3-4 servings
4-6 pieces Saba bananas, cut in 4 slices(Mexican plantain optional)
1 can 8oz coconut milk or cream
1 tsp white sugar(brown is ok)
11/2 cup water
salt to taste
Cooking Procedure:
- Peel off bananas and slice them in 4 parts or in quarters. Place them in a deep cooking pan.
- Add coconut milk, water and sugar, stir ingredients to mix thoroughly.
- Turn stove to medium heat and start boiling ingredients for about 20-30 minutes. Constantly stir the mix to prevent coconut cream from curding.
- Turn off heat. Serve Ginataang Saging na Saba Bananas hot, with coffee for breakfast, or just a glass of water for snacks.
Tip: If Saba bananas are not available, Mexican plantains are okay, but not as good for this dish. You can choose just salt to taste if you’re not a fan of sweets. Enjoy your coconut boiled, Saba bananas!