Maruya (Saba Banana Fritters)

My kids like this a LOT! I’m glad that they also like the food that I love as a kid , I try to recreate some of it in my kitchen as best I can, some are easy, some are not…good thing this fritter is very easy and quick to make because my kids ask me to make it often.

Maruya  is simply saba (a type of plaintain) banana fritters.  This is one of my favorite childhood eats; it’s cooked just like pancakes but it has more saba bananas than batter in it. I like it to roll it in cinnamon-sugar while it still hot, this is so good as an afternoon snack or even for breakfast. 

I don’t use exact measurements when making maruya,  I just make sure that the batter is thicker than pancake in consistency and should coat the bananas thickly. I like cinnamon so I added it to the batter and sugar for coating, you may omit it if you don’t like cinnamon but I’m telling you, it’s good for your health! 🙂





For the batter:
pinch of salt
cinnamon powder, as little or as much as you like (optional)
1 egg
milk, fresh, full cream or lowfat

saba banana, diced
cooking oil for pan frying

cinnamon-sugar: combine 1/4 cup white sugar with a teaspoon of cinnamon powder

Heat about 2 tablespoons of cooking oil in  frying pan or skillet over medium heat.  While you are waiting for that, prepare batter by combining flour, sugar, cinnamon powder, a pinch of salt in a bowl.  In another bowl, combine egg and milk, mix well and pour into the flour mixture.  Stir to combine then add diced bananas. 

Drop spoonfulls in the heated pan.  Cook until the edges are brown then flip to cook the other side.  Lay cooked fritters on paper towels to drain excess oil.  Roll maruya in cinnamon sugar if you like.

Have a nice day..thanks for reading!! 🙂 ♥

4 Responses to "Maruya (Saba Banana Fritters)"

  1. Joy   June 15, 2010 at 12:16 pm

    I wish we had Saba bananas available here 🙁

  2. Jeannie   June 13, 2010 at 6:31 pm

    This makes a very delicious snack …similar to our Pisang Goreng (literally meaning fried bananas). The only difference is we cut it differently (here we split it into halves) and deepfried instead of panfried. Your version is healthier, needless to say.:D

  3. anncoo   June 13, 2010 at 7:46 am

    I had tried this before but didn’t know the name Maruya until now. Thanks!

  4. Trissa   June 13, 2010 at 4:37 am

    Hmmm… haven’t had maruya in ages – I don’t recall having it with cinnamon before but I think it is definitely a welcome addition.


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