Maruya is a healthy, delicious Filipino afternoon snack of battered saba bananas fried to a crisp then sprinkled with sugar. It is so easy to make and deliciously satisfying.
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For some unknown reason, Maruya, unlike its fellow banana snacks like Turon and Banana Cue, is not as ubiquitous and is somewhat overshadowed by the two. I now seldom see street vendors selling these anymore. So, I have decided to make some and share this easy Maruya recipe!
What is Maruya?
Maruya is a classic Filipino snack or merienda, basically, a sweet fritter, made with Saba (Cardaba) bananas coated in batter and fried to form a crispy and chunky treat made sweeter with a sprinkling of sugar on top! It is a common street food sold in market stalls but can be easily made at home to enjoy.
Variations of Maruya
There are several variations of this sweet snack out there, depending on the preparation of the cooking banana.
In the north, it is common to use mashed ripe saba bananas and mixed into the batter before frying. There are also those who slice the bananas into cubes and or just cut the banana into halves.
In Bicol, they call it Sinapot, where several slices of banana are glued together with batter then fried.
Pinaypay is the version more popular in the Visayas region. It is done by cutting the banana in several thin slices leaving them attached at one end and spreading the slices like a fan.
Some regional versions use sweet potatoes and other types of bananas like Lantundan(apple banana). Regardless of how it's made, it is truly one of the most delicious banana snacks ever!
Foxy Tips when making Maruya
- Do not over-mix the batter, stop once it reaches a thick batter consistency. This will make it easier to form and keep its shape while cooking.
- Make sure to have plenty of banana pieces with each scoop. A piece with fewer solids and more batter will turn out soggy and unappetizing.
- To keep the fritters from falling apart while frying, make sure to pre-heat your pan and use enough oil to submerge them. Use medium heat only. Do not flip them too soon, wait until the side is golden brown in color.
- Cook in small batches. Do not over-crowd your pan. This will make the temperature drop and the fritters will come out mushy.
What to serve it with?
These would be perfect served ala mode on a hot sunny day! Just place a scoop of vanilla ice cream on top. To add a citrusy and spicy note to your Maruya, you can also sprinkle it with cinnamon powder. If you are in the mood for some choco-banana action, you can also dust with cocoa powder and some chocolate chips on top.
Printable Recipe
Maruya (Banana Fritters)
Ingredients
- 6 pieces Saba Banana ripe but still firm, peeled
- cooking oil for frying
- ¼ cup sugar for coating or more
BATTER:
- ¾ cup flour
- ¼ cup cornstarch
- ¼ cup granulated sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ cup water or milk
Instructions
- In a large bowl, mash the bananas with a masher just to break them into small pieces, don’t make them too mushy though, you want to have body and texture in maruya. You can also cut them into slices or cubes.
- In a bowl, mix together all the dry ingredients. Pour in the milk and mix using a spatula or spoon just until combined. Never mind if there are a bit of small lumps.The batter will be thick.
- Add the mashed bananas to the batter and mix using a spatula or wooden spoon until well combined .
- Heat enough oil in a pan over medium heat. Scoop a ladleful of the mixture into the hot oil and flatten it a bit with a spatula. Fill the pan with 3-4 scoops at a time.
- Fry each side until golden. Using a pair of tongs, take the cooked maruya and dredge it in sugar.
- Serve while still warm.
Cheryl says
Tried this at home. Great recipe 👍🏻👏🏻I couldn’t stop myself from eating but had ti since I need to share with my family 😁
chang says
i made this just now. they were perfectly crispy and not too sweet! here are a few things i learned if you want to replicate store-bought maruya:
- add about 1/2 tsp of vanilla (or 1 if your bananas are not as ripe/fragrant)
- don't be too afraid of overmixing! it actually makes the maruya slightly chewy (which i personally prefer)
- spread the batter out as thinly as possible and cook at low to medium heat to make sure it cooks all the way through. i cooked the first few on medium heat and the middles were a little too mushy for me.
thank you for this lovely recipe 🤍 will definitely make these again
Holly says
Hi, is it really 1 tsp salt? I tried it, it was very salty. Should be 1/4 tsp maybe.
Bebs says
Yu can adjust it to your taste, of course. You can even omit it.😊
Geraldine says
This is not called maruya it is called pinaypay from the word 'Paypay' means fan because it resembles the shape of a hand fan. Maruya is a fried caramelize banana or sweet potato.
Bebs says
Hi Geraldine, this is called Maruya in the north and Pinaypay if you are from the south. It is not shaped like a fan but a disk but basically the same thing. The only difference is that Pinapay is one whole banana cut into several slices leaving one side uncut, then fanned out to, well, form a fan. 😊
Jackie P says
I made this for breakfast and my family loved it! I just added a teaspoon of vanilla and the smell is inviting! They love the crunch at the edges of the fritter. I am looking forward to trying your other recipes!
Bebs says
Happy that you and your family enjoyed this recipe and I hope you like our other recipes too, Jackie!
Elvira Romano-Grafilo says
Thanks for sharing your culinary skills 😋😋😋