When there are good saba bananas around, and a lot of them, we inevitably make some minatamis na saba. A simple, soul satisfying dish, this is almost as much a Marketman favorite as banana turon. We simply stew the whole or chopped bananas in coconut milk and brown sugar until cooked. You can enjoy this as is as it cools a bit (or risk burning your lips and tongue), or you can store it in the fridge until you set out a halo-halo buffet or other sweet ending to a meal. The texture, sweetness, flavor of the saba banana conjures only good things in my mind. I could identify this blindfolded. In this case, when a halo-halo buffet was put out, I decided to just have bananas with ice and milk and it was absolutely fantastic. Some western guests who this a bit bizarre, tried the stewed bananas when they had cooled down together with good thick cream and they ooh-ed and aah-ed in obvious delight. I enjoy saba bananas boiled, grilled, in banana que, turon, maruya, fried, etc. Such a versatile, economical and delicious fruit!