Dessert
Maruya with Coconut (Filipino Banana Fritters with Coconut)
Original name: Maruya with Coconut
About this dish
Step into the cheerful world of Filipino street food with these golden maruya fritters, where sweet saba bananas meet the tropical fragrance of shredded coconut. This version is kissed with a hint of vanilla and fried to a crispy, caramelized crunch, then dusted with sugar and extra coconut for a truly playful treat that’s perfect with afternoon coffee.
Ingredients
UK and US measurements are both included for every recipe.
saba bananas
fruit4 pieces
all-purpose flour
grain1/2 cup
brown sugar
other1/4 cup (50g)
Imperial measurement: 1/4 cup
shredded coconut
other1/4 cup
vanilla extract
seasoning1 teaspoon
baking powder
other1/2 teaspoon
salt
seasoning1/4 teaspoon
water
liquidabout 1/3 cup (80ml)
Imperial measurement: about 1/3 cup
oil
fat2 cups approx (500ml)
Imperial measurement: 2 cups approx
extra shredded coconut
other1/4 cup
powdered sugar
otherto taste
Method
Prepare bananas
5 minsPeel the saba bananas and cut each one lengthwise into thin slices (about 1/4 inch thick). Set aside.
Make batter
5 minsIn a mixing bowl, combine flour, brown sugar, shredded coconut, baking powder, and salt. Add vanilla extract and gradually whisk in water or milk to form a smooth, thin batter the consistency of pancake batter. Do not overmix.
Heat oil
3 minsIn a deep pan or skillet, heat about 1 1/2 inches of oil to 350°F (175°C) over medium-high heat.
Coat banana slices
2 minsDip each banana slice into the batter, letting excess drip off, and carefully slide into the hot oil. Fry in batches to avoid overcrowding.
Fry until golden
6 minsFry for 2–3 minutes per side, until golden brown and crisp. Remove with a slotted spoon and drain on paper towels.
Garnish and serve
2 minsWhile still warm, dust with powdered sugar and extra shredded coconut if desired. Serve immediately as a snack or dessert.
Equipment
- Deep-fryer or large heavy-bottomed skillet
- Slotted spoon
- Paper towels
- Mixing bowls
- Whisk
Nutrition facts
Tips
- For extra coconut flavor, toast the extra shredded coconut in a dry pan until lightly golden before dusting on the fritters. It adds a nutty, aromatic crunch!
- If you can’t find saba bananas, ripe plantains or even regular bananas (not overripe) can be used—just note the texture will differ slightly. Saba stays firmer and less sweet, which I find perfect.
- To keep the fritters super crispy, avoid crowding the pan and maintain the oil temperature steady. A final dusting of sugar right before serving is my secret touch.
Serving suggestions
- Serve warm with a cup of strong coffee or a cold glass of coconut water.
- For.
- For a playful twist, drizzle with honey or maple syrup and top with a scoop of vanilla ice cream.
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Recipe by
Liza Villanueva
Specialises in Filipino cuisineLiza makes ube halaya that has healed family rifts. She believes purple is a flavor.
Describe yourself in three words: Cheerful, whimsical, loves purple.