Saba or Cardava or Cooking bananas are the fat plump ones, greenish to yellow with blackish markings as it ripens. In Manila it is a popular street & market food sold on sticks. I havent tried with plantains, not sure if we have those here or if its the same banana...try and let me know? :)
Heat oil in pan. Prepare peeled bananas by slicing them or you can also cook whole like the traditional way in the Manila.
Roll all sides of the banana in the coco sugar and drop in hot oil. Use low heat to prevent burning.
When sugar melts turn it to the other side. Use a spatula or spoon to scoop back the sugar on to the banana if it separates. I turned them twice on each side before removing from the pan. Place on a plate and let it cool.
The coco sugar will harden and become crisp as it cools. Delicious. I placed too much I think (2 Tbsps) so 1 Tbsp should be ok for 2 bananas. :) Enjoy!
