Which is Better, Saba or Lakatan? A Comprehensive Guide to Filipino Bananas

January 6, 2026 •

3 min read

With over 90 species grown in the Philippines alone, bananas are a culinary staple. The choice between Saba or Lakatan, two prominent cultivars, depends heavily on whether you plan to eat them fresh or cook them into a delicious dish.

Quick Summary

Compare Saba, a starchy cooking banana, with Lakatan, a sweet dessert variety. Key differences include texture, flavor, and culinary applications, helping you pick the perfect banana for your needs.

Key Points

Saba is for cooking: Saba bananas are starchy and hold their shape well when cooked, making them perfect for frying and boiling in Filipino cuisine.
Lakatan is for eating fresh: Lakatan bananas are sweet, creamy, and best enjoyed raw as a dessert fruit or in smoothies.
Texture is a key differentiator: Saba has a meaty, chewy, and starchy texture when cooked, while Lakatan is moist and creamy.
Lakatan is sweeter and richer in flavor: Its yellow-orange flesh indicates higher levels of Vitamin A and a more custardy sweetness than Saba.
Both are nutritious: Both varieties are rich in potassium and fiber, but some studies indicate Saba may be higher in certain minerals.
Visual cues help distinguish them: Saba is shorter and stubbier with a duller yellow peel, while Lakatan is longer with a bright yellow peel and distinctly colored flesh.
The best choice depends on the application: The better banana depends entirely on whether you are cooking it or eating it raw, as they are best suited for different culinary tasks.

Saba vs. Lakatan: The Fundamental Difference

At first glance, Saba and Lakatan might both look like ordinary bananas, but they are fundamentally different in their core uses and characteristics. The distinction boils down to their classification: Saba is a cooking banana, similar to a plantain, while Lakatan is a dessert banana, meant for eating fresh. This primary difference dictates their texture, flavor, and what dishes they are best suited for, making the question of 'which is better' entirely dependent on your intended purpose.

Flavor and Texture

The sensory experience of eating a Saba versus a Lakatan banana is vastly different. A ripe Lakatan banana is known for its sweet, rich, and creamy flavor profile. Its flesh has a distinct yellow-to-orange color, is moist, and offers a substantial bite. When very ripe, it becomes even creamier. Conversely, Saba bananas are less sweet when raw, with a more starchy and savory profile. When cooked, it becomes satisfyingly starchy and chewy, similar to a potato. While Lakatan is the clear winner for eating raw out of hand, Saba's texture holds up exceptionally well under heat, making it the superior choice for most cooked preparations.

Culinary Uses

The versatility of Saba bananas is a key reason for their popularity in Filipino cuisine. They are the star ingredient in many traditional dishes. Lakatan's role, however, is much simpler and focuses on showcasing its natural sweetness.

Common Uses for Saba Bananas:

Turon: A classic Filipino snack where sliced Saba bananas are wrapped in a spring roll wrapper with brown sugar and fried until crispy.
Bananacue: Fried Saba bananas coated in caramelized brown sugar and served on a skewer.
Ginanggang: A grilled Saba banana snack originating from Mindanao.
Minatamis na Saging: Saba bananas stewed in a sweet syrup.
Banana Ketchup: A condiment made from mashed Saba bananas, sugar, vinegar, and spices.
Savory Dishes: The puso ng saging (banana heart) from the Saba plant can be cooked into savory dishes like burgers or sisig.

Common Uses for Lakatan Bananas:

Snacking: The most common use is eating it fresh due to its superior taste and creamy texture.
Smoothies and Shakes: When blended, Lakatan creates an exceptionally dense and creamy smoothie.
Desserts and Baked Goods: Can be used in banana bread, cakes, and other baked goods, though its high moisture content can affect the final texture.
Breakfast Topping: Sliced over cereals, pancakes, or yogurt for natural sweetness.

Nutritional Profile

Both bananas are nutritional powerhouses, offering a good source of vitamins, minerals, and fiber. A specific comparative analysis found that Saba has the highest percentage of calcium and phosphorus, while Lakatan excels in Vitamin A due to its yellow-orange flesh. Both are excellent sources of potassium, which is beneficial for heart health and regulating blood pressure. The ultimate nutritional benefit depends more on your diet as a whole rather than a significant difference between these two varieties.

Visual Comparison


Feature	Saba	Lakatan
Shape	Short, stubby, and thick	Slender and longer
Peel Color	Dull yellow, often thicker	Bright, saturated yellow
Flesh Color	Moist, sticky interior, often off-white	Yellow-to-orange flesh
Ripening Signs	Hard, green skin turning dull yellow	Bright yellow skin developing brown freckles as it ripens
Key Use	Cooking banana	Dessert banana

Which Banana is for You?

Ultimately, the choice between Saba or Lakatan comes down to your planned application. If your goal is to prepare traditional Filipino dishes like turon or banana cue, the starchy, firm texture of the Saba banana is essential. Its ability to hold its shape and develop a chewy consistency when cooked is unmatched. Conversely, if you want a sweet, creamy fruit for a quick snack, a smoothie, or a topping, the Lakatan is the superior choice. Its richer, sweeter flavor and smoother texture make it the ideal dessert banana. There is no single "better" banana; there is only the right banana for the right job.

For a deeper look into the many banana cultivars found in the Philippines, consult the informative Filipino Banana Bible.

Conclusion

While both Saba and Lakatan are cherished Filipino banana varieties, they serve very distinct purposes. Saba is the versatile, starchy workhorse of the kitchen, ideal for cooking and frying. Lakatan is the premium dessert banana, prized for its sweetness and creamy texture when eaten fresh. The 'better' banana is simply the one that best suits your recipe and culinary needs, so next time you are at the market, you can choose with confidence based on your intentions.

Frequently Asked Questions

Yes, you can eat a Saba banana raw, especially when it is fully ripe. However, its texture is firmer and more starchy compared to dessert bananas, and it has a less sweet flavor profile.

Either Saba or Lakatan can be used for banana bread, but they will produce different results. A lighter, denser bread can be achieved with Saba, while Lakatan, with its higher moisture and sugar content, will create a darker bread with more visible strands.

Saba bananas are primarily used for cooking and are a staple in many Filipino dishes. They are commonly fried for snacks like turon and bananacue or boiled in sweet syrups.

Both bananas are nutritious. Lakatan is richer in Vitamin A due to its orange-colored flesh, but research has indicated Saba may contain higher percentages of minerals like calcium and phosphorus. Both offer ample fiber and potassium.

You can distinguish them by their appearance: Saba bananas are short, stubby, and thick with a dull yellow peel, whereas Lakatan bananas are longer and more slender with a bright yellow peel and distinct yellow-orange flesh.

Lakatan bananas are best for creamy smoothies. Their moist and creamy texture, especially when frozen, creates a denser, more satisfying consistency compared to the chewier Saba.

Saba bananas are similar to plantains in that they are both cooking bananas. They share many characteristics, including a starchy and meaty texture, especially when green, and their versatile use in both sweet and savory dishes after cooking.