Peel the saba bananas and cut them into your preferred size. You can slice them into halves, thick pieces, or smaller serving-size portions. Set aside.

Pour the water into a pot and add the brown sugar. Stir until the sugar is mostly dissolved. Bring the mixture to a gentle boil.

Carefully place the sliced saba bananas into the boiling syrup. Reduce the heat slightly and allow the bananas to simmer gently.

Cover the pot and continue cooking until the saba becomes tender and the syrup develops a slightly thicker consistency. Stir gently from time to time, especially around the bottom of the pot, to prevent the sugar from sticking or burning.

Avoid stirring too aggressively because very ripe bananas can easily break apart.

Once the bananas have reached your preferred tenderness and the syrup has thickened to your liking, turn off the heat. Transfer to a serving bowl and serve warm or allow it to cool before serving.

You can enjoy the dessert plain or add milk for a creamy contrast.