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 of the classic favorites we like to enjoy cardava bananas. But I’ll bet, one try of this fried banana recipe and you’ll never eat them any other way again.I was so excited reading her post, I PM’ed her as fast as my stubby fingers could type! I am not sure of the time difference between California and Vancouver where she lives, but I was glad she replied with the recipe and had me on my kutsinta-making project in thirty minutes flat.
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 have to say, the real star of the show here is the salted coconut caramel sauce. It’s so simple to make and requires only three ingredients you’ll be surprised how wickedly delicious every spoonful is.
I’ve been on the lookout for a good recipe for kutsinta since forever, but my search and kitchen experimentations had been sorely disappointing. That was until last weekend when my kumare posted on Facebook a picture of the kutsinta she made and how she finally nailed the recipe after two years of trial and error.
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 creamy and delicious, but it’s also super easy to make with only three simple pantry ingredients.
- Coconut milk
- Brown sugar
- Sea salt
How to serve and store
- 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.
- 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.
- Place in a saucepan and warm over low heat, adding more coconut milk or water as needed to loosen consistency as desired.
- 1/4 cup canola oil
- 6 pieces saba bananas, peeled and cut lengthwise into halves
For the Salted Coconut Caramel Sauce
- 1 can (13.5 ounces) coconut milk
- 1 cup brown sugar
- 1/2 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.
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.
Drizzle over fried bananas.