Fried Bananas with Salted Coconut Caramel Sauce are sure to satisfy sweet cravings! With golden, pan-fried saba bananas and a creamy latik sauce, they make a delicious midday snack or after-meal dessert.
Miinatamis na saging, turon, and banana cue are some of the classic favorites we like to enjoy caravan bananas. But I’ll bet, one try of this fried banana recipe and you’ll never eat them any other way again.
Crisp on the outside with soft, sweet flesh and 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.
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, but it’s just as heavenly slathered over Suman malagkit.
- For a silky texture, simmer the coconut milk at medium heat and do not bring it 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.
How to serve
- 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 caravan 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.