In a large mixing bowl, begin by peeling and mashing 2–3 ripe but firm Saba bananas until they break into small pieces.

In a separate bowl, whisk together 1 cup of flour, 1/4 cup of cornstarch, 1–2 tablespoons of granulated sugar, a pinch of salt, and 1 teaspoon of baking powder.

Gradually pour 1/2 cup of water or milk into the dry mixture, stirring gently until just combined.

Fold the mashed bananas into the batter using a spatula until fully integrated.

In a large skillet or frying pan, heat about 1 inch of cooking oil over medium heat until hot, around 350°F (175°C).

Carefully scoop 2–3 tablespoons of batter into the hot oil, gently flattening them into rounds. Fry for about 2-3 minutes on each side until golden brown.

Once fried, remove the Maruya from the oil and place them on paper towels to drain excess oil and dredge in sugar while still warm.