Fried Bananas with Salted Coconut Caramel Sauce

Broiled Bananas with Salted Coconut Caramel Sauce make certain to fulfill sweet desires! They’re scrumptious as a noontime nibble or after-supper dessert.

Table Of Contents

  • 3-Ingredient Caramel Sauce
  • Helpful tips
  • How to serve and store
  • More snack recipes
  • Fried Bananas with Salted Caramel Coconut Sauce

Miinatamis na saging, turon, and banana signal are a portion of the exemplary top choices we like to appreciate caravan bananas. Yet, I’ll wager, one attempt of this broiled banana recipe and you’ll at no point ever eat them some other way in the future.

Delicate and sweet with a liberal covering of brilliant latik sauce, these seared saba are truly habit-forming!

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 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

    Helpful Tips

    • For a smooth, silky texture, simmer the coconut milk at medium heat and do not bring 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 them to cook, undisturbed, in the hot oil for one or two minutes before turning.

    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 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.

    Fried Bananas with Salted Caramel Coconut Sauce

    Fried Saba Bananas are seriously addictive! Soft and sweet with a salted caramel sauce for dipping, they’re delicious as a snack or dessert.


    • 1/4 cup canola oil
    • 6 pieces of saba bananas, peeled and cut lengthwise into halves

    For the Salted Coconut Caramel Sauce

    • 1 can (13.5 ounces) of 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.


        For a smooth, silky texture, simmer the coconut milk at medium heat, and do not bring it to a boil lest it curdles and separates.

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