Saba Bananas

We have harvested my first saba bananas. These are small, blocky bananas that are much starchier than others and behave differently, even from plantains, which are another type ofr cooking banana.

They were harvested a little early because strong wind blew the banana plant over - the bunch was 4.5 months old (from time of flowering) and they are supposed to take at least 5 months to mature. I cut off the stalk and brought the bunch inside, and the bananas are fortunately ripening, though from the lack of sweetness it is clear they could have done with a few more weeks, if not more, on the plant before harvesting.

How to Enjoy Saba Bananas

• Eat fresh. Even though saba are cooking bananas, they can be eaten fresh. They are fine, with a little sweetness and a little tang (both of which I expect would be enhanced had they matured longer on the plant).
• Pisang Goreng. Saba are the quintessential banana fritter bananas, and hold their shape and texture when fried.  A good recipe can be found here.
• Barongko - steamed, see recipe below

Barongko
250g ripe saba bananas
100 mL coconut milk
1 egg
50 g caster sugar
Bananas leave sections for steaming (appropximately 15cm by 15cm)

Prepare the banana leaves by washing carefully in cold water, patting dry, and passing over a flame to release the oils and soften the leaves so they can be folded without splitting.

Get a steamer going.

Mash the bananas, then mix with the egg, coconut milk and sugar.

Spoon about a ladle's worth into the banana leaf, then fold like a handkerchief and secure with a toothpick.

Place the packets in a steamer and steam on medium heat for about 25 minutes. 

Serve hot or cold.