Maruya recipe - those crispy-edged, caramelized banana fritters you'd smell from blocks away at your local talipapa - is more than just a snack. It's a warm, sweet memory of after-school treats, Sunday markets, and simple joys.
This beloved Filipino delicacy transforms humble saba bananas into golden perfection through a technique with roots in Spanish colonial times, now deeply woven into our food culture. Called pinaypay in Visayas (for its fan-like shape) and baduya in Bicol, every region adds its own touch - but that crispy batter hugging sweet banana remains the star.
🍌 Nostalgia in Every Bite - That unmistakable aroma takes us back to childhood
🔥 Textural Magic - Crisp lace-like edges giving way to soft, warm banana
⏳ Spanish Legacy, Filipino Soul - A colonial technique we made uniquely ours
💰 P10 Happiness - Proof that joy doesn't need to be expensive
☕ Classic Pairing: With kapeng barako for afternoon merienda
🍧 Modern Twist: With vanilla ice cream for contrast
🍯 Provincial Style: Drizzled with latik (coconut caramel)
"The best maruya isn't about fancy ingredients - it's about that perfect moment when the edges turn golden brown and the banana inside becomes almost custardy." - Lola Estrella, Maruya Vendor for 40 Years
Beyond being delicious, maruya represents:
Pro Tip: For extra crispness, add 1 tbsp cornstarch to your batter and let it rest 10 minutes before frying.
Hungry for more Filipino classics? Try these next:
What's your maruya memory? Share your stories in the comments!
For a recipe video guide check out this link: Maruya Recipe Video.
Maruya Recipe Saging Saba Pinaypay is a Filipino banana sweet delicacy. In the Philippines, banana turon, banana cue, and maruya are popular street foods. The main ingredient is saging saba, or cardaba, which is commonly used for this recipe. These banana fritters are an ideal dessert or snack, are likely to become a family favorite since they are coated in a fluffy batter and cooked to golden perfection.
Speaking of maruya recipes, according to historians, it is thought that the origins of these delicacies are Spanish. The Filipino people adopted this method of cooking bananas since the Philippines was colonized by Spaniards for many years. This banana fritter snack is known in the Bicol region as "sinapot" or "baduya." In the Visayan region, we call this pinaypay. Filipinos love to eat this snack since the banana is packed with healthy nutrients and it is deep fried to have a crunchy sweet dessert. In this recipe, I prepare it very plain. In some versions, they add an egg and milk, which you can add too if you wish. For a tight budget, you can follow this simple recipe. It’s a very simple recipe, but it’s still delicious. Let me know what you think of this recipe. Feel free to share your banana recipe version. Just leave your comments below. Thank you.
Peel off the skin of the saging saba (plantain banana). Make a few cuts lengthwise and form a fan (pinaypay in Bisaya). Set aside.
In a mixing bowl, combine flour, sugar, salt, and yellow food coloring.
Add water gradually until the batter consistency is reached.
Prepare a pan with preheated cooking oil.
Dip the banana slices into the batter to coat them and it’s ready to fry.
Gently add the coated bananas to fry. Adjust the heat to mid-high.
Cook for about 2 minutes on each side, or until golden and crisp.
Carefully turn the fritter to the other side and fry until cooked through, until bubbles start to develop on the fritter’s top and the bottom is golden brown.
When the color changes to golden brown and crisp, remove from the heat.
Fry the remaining bananas until they are all finished.
Dredge it in white sugar before serving (optional).
Happy cooking. Share and enjoy eating.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.