Nancy's Saba Q
Nancy de Mayo’s recipe is simple, with few ingredients. Almost exactly like the Banana Q, a popular snack throughout the Philippines, Nancy also uses Saba, an important variety of bananas in the Philippines. Saba is a hearty and versatile fruit that can withstand high heat for savoury or sweet dishes. Saba is eaten raw as well. Nancy’s version is slightly different with the addition of freshly grated coconut as the finishing touch. The coconut adds another layer of texture and nutty flavour that pairs well with banana.
There are no measurements in this recipe. One need to only adjust the amounts according to taste. Nancy’s recipe is in Aklanon and below is the english translation.
High-heat oil (vegetable or canola)
Bananas (Saba variety)
Coconut, freshly grated
Start your fire and heat your pot
Once the pot is hot pout your oil. Make sure there is about an inch of oil.
Cut your bananas while the oil is heating. Once the oil is hot, you can carefully place the cut bananas in the pot. Stir occassionally.
Once the bananas start browning, about 3-4 minutes, pour your sugar into the pot. The sugar will melt and cling to the bananas. Stire occasionally.
Take the bananas out of the oil once the sugar has completely coated the bananas. Dip the bananas in the coconut before the sugar hardens. You can also dust the coconuts over the bananas.