Unripe bananas are slowly cooked with brown sugar and water until tender in a thick caramel syrup. This sweet Filipino breakfast classic can also be served warm or cold as a snack.
Wash the bananas thoroughly with their peels on and trim the ends.
Bring the brown sugar, water, and cinnamon stick to a boil in a wide skillet.
Add the bananas to the syrup and cook over low heat for 25 minutes, turning them occasionally, until the syrup thickens and the bananas are tender.
Remove the skillet from the heat and let cool for at least 1 hour. Peel the bananas and serve.
Cooking the bananas in their peels helps them keep their shape and traps the aroma inside. Peel them only before serving. If the syrup gets too thick, add 1 spoonful more water.
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