It’s 8:15 on a Sunday morning, and I’ve already made:
- Chocolate chip pumpkin pancakes
- Candied Saba bananas (recipe below)
- Fresh butter
- Fresh buttermilk
Still on the docket for today:
- Plum & fig almond tart
- Plum & fig jam
- Vanilla gelato (if I’m still feeling industrious by the time I finish with everything else!)
How will you be spending your Sunday? 🙂
Matamis Na Saging (candied Saba bananas) [adapted from a family recipe, serves 4-5]
Saba bananas are native to the Philippines, and they’re very much like plantains (but better :)). They’re cooked, never eaten raw, and used in a variety of Filipino desserts, including turon de saging (Saba banana in an eggroll wrapper and fried to perfection), banana-cue (Saba banana rolled in sugar, then skewered and grilled until it’s all caramelized), and matamis na saging, which is what I’m sharing below.
This is best eaten cold, topped with milk (what kind of milk? Yes, that’s right, whole milk :)) and shaved ice. Yum. Simple, yet delicious!
- 8 Saba bananas, chopped into quarters (find them at your local Asian store; make sure they’re still somewhat firm, because overripe bananas will turn to mush when you make this)
- 3/4 brown sugar
- 1/2 granulated sugar
- 3/4 cup water
In a saucepan, melt the sugar, then add the water. Stir until incorporated, then add the bananas and bring to a boil. Make sure the bananas are covered in the liquid — if not, add a little more water. Add only a little bit at a time, though, otherwise the syrup will be too watery.
Simmer until the syrup is thick and reduced somewhat, and the bananas are a little caramelized. The time will vary, but start checking around the 20 minute mark, and then keep checking after that. Your bananas should be fork-tender, but not mushy. Get a bit of a taste and you’ll know it’s done when the bananas no longer have that “raw” taste, but still have a bit of a bite to them.
When cool, top with shaved ice (or you can just put the bananas over ice cubes) and milk (however much you like). Yum!