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Saba banana is a triploid hybrid banana cultivar originating from the Philippines. It is primarily a cooking banana, though it can also be eaten raw. It is one of the most important banana varieties in Philippine cuisine.

The flesh is white and dense, with a starchy consistency, though it is not as firm as a plantain. Saba bananas offer a rich flavor profile, developing a taste somewhat like a sweet potato when cooked. When ripe they are slightly sweet with hints of citrus and peach. 

Because they are rich in potassium, bananas help the body's circulatory system deliver oxygen to the brain. This also helps the body maintain a regular heartbeat, lower blood pressure, and a proper balance of water in the body, according to the National Institutes of Health.

Used saba to sweeten desserts and drinks and to flavor meats. Here are a few modern-day recipes, though you can also simply drizzle the syrup on fruit, vegetables, ricotta, or anything you can think of!