I’m really fond of eating saba bananas, and I remember my grandmother frying them up as maruya (banana fritters), turon (sweet banana spring rolls), or breakfast bananas, thinly sliced and fried, sprinkled with sugar or served with cereals. Determined as I was to stop Alex from buying all the darned junk foods in our school cafeteria, I brought breakfast bananas so that he won’t be tempted to eat his favorite chips during the morning break. It turns out that he loves bananas as much as I do.
With the addition of blueberry preserve and cinnamon instead of the usual sugar or maple syrup, he was full and hyper enough tp stay away from the junk food section. I’m wondering why schools don’t ban junk foods from their cafeterias and canteens despite teaching the students the bad effects of eating them. They should have come up with something by now.
Breakfast Bananas With Cinnamon and Blueberry Preserve
- 2 saba bananas, peeled and sliced into three
- Canola oil for frying
- Blueberry Preserve
1. Heat oil in a non-stick pan.
2. Layer the banana slices in the pan and fry until lightly browned. Flip and cook until both sides are well-cooked and lightly browned.
3. Drain on paper towels. Sprinkle with cinnamon powder.
4. Top with blueberry preserve.
5. Best served warm with toast or cereals.