We harvested the most amazing saba (plantain) bananas from the gardens just outside our Cebu office. They were partially green and partially ripe on the tree… in other words, as close to ideal as they can get. So an hour or two later, we decided to have the just ripening sabas as part of a rather sweet but delicious afternoon merienda. I like my bananaque to be a bit firm still, not overly ripe and soft and mushy. These were perfectly done, with lots of stickly brown sugar caramel coating the bananas.
Each bowl got one bananaque, a scoop of vanilla ice cream and a topping of homemade mangosteen jam and brandy sauce. Yum. :)