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Swap out your savory tomato ketchup with the sweet flavor of Filipino banana ketchup. The name isn’t misleading–this condiment contains bananas along with a mixture of spices similar to what you would find in a bottle of the red stuff. It’s easy to make and ready in under 30 minutes. Check out how to make banana ketchup below.

Banana ketchup in a small jar and on a small spoon on wooden dish. Thai red chili peppers in a small wooden bowl on the side.

What is Banana Ketchup?

Banana ketchup is a fruit ketchup made of bananas, vinegar, sugar and spices and is popular in the Philippines.

Spread, pour and dip it just like tomato ketchup to give your favorite dishes a touch of sweetness and tang. The creamy color adds a unique shade to the presentation, although you can dye it red to resemble the store-bought version.

Banana ketchup in a small jar, chili peppers and a cinnamon stick on the side.

Why are Some Banana Ketchups Red?

Today, the condiment is often dyed red and served in glass bottles just like tomato ketchup. In fact, if you placed the condiments side-by-side, you might not notice the difference. In this recipe, we chose to skip the food dye but feel free to add some if you wish.

History

Maria Orosa, who studied food chemistry, is the creator of Banana ketchup. This sweet condiment has its roots in a tomato shortage/banana abundance in the Philippines. Maria had a strong desire for her nation to use products already available instead of relying heavily on imports such as tomatoes.

This led to the creation of banana ketchup–one of her many food inventions. In the 1940s, mass-produced banana ketchup entered the market and it became common in Filipino households.

Banana ketchup in a small jar and on a small spoon. Chili peppers and banana pieces on the side.

What Does Banana Ketchup Taste Like?

Banana ketchup has the same tang that tomato ketchup does. The main difference in taste is the extra sweetness and distinct flavor from the puréed bananas instead of tomatoes and the slightly spicy addition of chilies.

The Ingredients

Banana ketchup ingredients prepped on concrete style background.
  • 1 tablespoon canola oil
  • 2 cloves garlic – chopped
  • 1/2 cup sweet onion (or yellow onion) – chopped
  • 1 Thai red chili pepper – seeded and chopped
  • 2 medium bananas (8.5 oz./240 g) – sliced
  • 2 tablespoons brown sugar
  • 1/4 cup apple cider vinegar
  • 3/4 cup water
  • salt – to taste

How to Make it

Step 1: Fry the Vegetables

Chopped onions, chilies and garlic in a frying pan.

In a medium frying pan or saucepan over medium heat, heat the canola oil. Add the garlic, onions and chili pepper. Cook until softened, about 5 minutes.

Step 2: Add Bananas

Sliced bananas in a frying pan with onions.

Add the bananas, brown sugar, apple cider vinegar and water. Mix to combine.

Step 3: Simmer

Sliced bananas in a frying pan with apple cider vinegar and brown sugar.

Heat until the mixture is simmering. Reduce the heat to medium-low and simmer for 10 minutes. Remove from heat and let cool slightly.

Step 4: Blend

Banana ketchup mixture on a wooden spoon and a blender jar.

Transfer the mixture to a blender and process until smooth. If you would like a thinner ketchup, add some more water until desired consistency is reached.

Step 5: Season & Serve

Close up of banana ketchup on a small wooden spoon. Bananas, chili peppers and banana ketchup in a jar in the background unfocused.

Season with a little bit of salt, to taste. Serve!

Serving Suggestions

Surprisingly, banana ketchup isn’t that different from tomato ketchup in how you would use it. It may sound like a dessert dish but this unique condiment pairs well with salty and savory dishes that balance out the tanginess. In fact, you can eat it with burgers, French fries, fish, hot dogs, fried chicken and other classic comfort foods.

Banana ketchup in a small jar and on a small spoon. Chili peppers, a cinnamon stick and banana pieces on the side.

Storage Info

Note that homemade ketchup isn’t the same as store-bought ketchup, which you can store in the pantry before you open the container. Always keep the homemade version refrigerated or frozen.

Once you’ve made your banana ketchup, store it in the fridge to maintain freshness. You can keep it in the fridge for about 2 to 3 weeks if you store it in an airtight container. If you’re not going to use it right away, you can stick it in the freezer for up to three months.

If you prefer a thinner ketchup, simply add some more water until you reach your desired consistency. It’s just as easy to adjust the vinegar and sugar to your own taste!

Banana ketchup in a small jar and on a small spoon, chili peppers on the side.

What’s your favorite way to serve Filipino banana ketchup? Let me know in the comments and please share the recipe.

Banana ketchup in a small jar and on a small spoon on wooden dish. Thai red chili peppers in a small wooden bowl on the side.

Banana Ketchup

Joss Dyckson
Swap out your savory tomato ketchup with the sweet flavor of Filipino banana ketchup. It’s easy to make and ready in under 30 minutes.
5 from 3 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Condiment
Cuisine Filipino
Servings 20 tablespoons
Calories 25 kcal

Ingredients
 
 

  • 1 tablespoon canola oil
  • 2 cloves garlic - chopped
  • 1/2 cup sweet onion (or yellow onion) - chopped
  • 1 Thai red chili pepper - seeded and chopped
  • 2 medium bananas (8.5 oz./240 g) - sliced
  • 2 tablespoons brown sugar
  • 1/4 cup apple cider vinegar
  • 3/4 cup water
  • salt - to taste

Instructions
 

  • In a medium frying pan or saucepan over medium heat, heat the canola oil. Add the garlic, onions and chili pepper. Cook until softened, about 5 minutes.
    1 tablespoon canola oil, 2 cloves garlic, 1/2 cup sweet onion (or yellow onion), 1 Thai red chili pepper
    Chopped onions, chilies and garlic in a frying pan.
  • Add the bananas, brown sugar, apple cider vinegar and water. Mix to combine.
    2 medium bananas (8.5 oz./240 g), 2 tablespoons brown sugar, 1/4 cup apple cider vinegar, 3/4 cup water
    Sliced bananas in a frying pan with apple cider vinegar and brown sugar in a small bowl.
  • Heat until the mixture is simmering. Reduce the heat to medium-low and simmer for 10 minutes. Remove from heat and let cool slightly.
    Sliced bananas in a frying pan with apple cider vinegar and brown sugar.
  • Transfer the mixture to a blender and process until smooth. If you would like a thinner ketchup, add some more water until desired consistency is reached.
    Banana ketchup in a blender, red chilies on the side.
  • Season with a little bit of salt, to taste. Serve!
    Banana ketchup in a small jar, chili peppers and a cinnamon stick on the side.

Equipment

Blender

Notes

  • This recipe yields approximately 1 1/4 cups ketchup.
  • You can add more vinegar or brown sugar according to your taste.
  • Refrigerate in an airtight container for up to 3 weeks.
  • You can also freeze it for up to 3 months.

Nutrition

Calories: 25kcalCarbohydrates: 5gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 2mgPotassium: 53mgFiber: 1gSugar: 3gVitamin A: 9IUVitamin C: 2mgCalcium: 4mgIron: 1mg

Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.

Keyword fresh bananas
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