Maruya

Combine sifted flour, baking powder, salt, and sugar in a large mixing bowl, stirring together until evenly distributed.

Create a well in the center of the dry ingredients and pour in evaporated milk, water, beaten eggs, and vanilla, stirring until a smooth batter forms with no lumps.

Heat cooking oil in a deep frying pan or wok over medium-high heat until it reaches approximately 350°F (175°C), or until a small drop of batter sizzles immediately upon contact.

Pat the saba banana halves dry with paper towels to remove excess moisture, which helps prevent oil splattering.

Hold each banana half by the end and dip it into the batter, rotating to coat all sides evenly, then carefully place it into the hot oil.

Fry the banana pieces in batches without overcrowding the pan, cooking for 2-3 minutes per side until the coating turns golden brown.

Remove the fried bananas using a slotted spoon and drain them briefly on paper towels to remove excess oil.

While still warm, arrange the maruya on a serving plate and sprinkle generously with brown sugar, coating all sides.

Serve the maruya immediately while the coating is crispy and the banana interior is soft and warm.