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    In the Kitch » Recipes » Condiments

    Updated: Jun 7, 2024 · Published: Nov 15, 2021 by Joss Dyckson · This post may contain affiliate links ·

    Banana Ketchup

    Jump to Recipe

    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.

    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.

    You can get creative with what you serve it with; mainly savory foods like spaghetti, fries and barbecued foods work. This might sound weird, but my daughter and I love it with Grandma's scrambled eggs.

    I also have these homemade condiment recipes I think you'll like: maple burger sauce, chipotle mayo sauce and homemade mole poblano sauce.

    Jump to:
    • What is Banana Ketchup?
    • The Ingredients
    • How to Make it
    • Serving Suggestions
    • Storage Info
    • Top Tip
    • Banana Ketchup FAQs
    • ❤️More International Food Recipes You Will Love
    • 📋Recipe

    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.

    The Ingredients

    Banana ketchup ingredients prepped and labeled.
    • canola oil (not pictured) - Just a touch for frying the onions, garlic and chili pepper.
    • sweet onion - You can substitute with yellow onions.
    • chili pepper - I add Thai red chili peppers for a nice kick of heat.
    • bananas - Make sure they are ripe for best flavor and texture of the ketchup.
    • apple cider vinegar - A classic ketchup ingredient for that well-known tang. It also helps to extend the shelf life.
    • brown sugar - To enhance the flavor of the ketchup and cut the acidity.

    *Check recipe card for ingredient amounts.

    How to Make it

    Chopped onions, chilies and garlic in a frying pan.

    Step 1: Fry the Vegetables. 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.

    Sliced bananas in a frying pan with onions.

    Step 2: Add Bananas. Add the bananas, brown sugar, apple cider vinegar and water. Mix to combine.

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

    Step 3: Simmer. Heat until the mixture is simmering. Reduce the heat to medium-low and simmer for 10 minutes. Remove from heat and let cool slightly.

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

    Step 4: Blend. 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 small jar and on a small spoon. Chili peppers, a cinnamon stick and banana pieces on the side.

    Step 5: Season & Serve. 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 (such as grilled bison burgers), French fries, steak, fish, hot dogs, skillet fried chicken and other classic comfort foods.

    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.

    • Fridge: 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.
    • Freezer: If you're not going to use it right away, you can stick it in the freezer for up to three months.

    Top Tip

    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!

    You can also experiment with adding some cinnamon and cloves for a warmer flavor.

    Banana Ketchup FAQs

    What are the origins of banana ketchup?

    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.

    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, I chose to skip the food dye but feel free to add some if you wish.

    What does banana ketchup taste like?

    It 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.

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

    ❤️More International Food Recipes You Will Love

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    If you tried this 🍌 Filipino Banana Ketchup Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

    📋Recipe

    Banana ketchup in a small jar and on a small spoon.

    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
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    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Course Condiment
    Cuisine Filipino
    Servings 20 tablespoons
    Calories 25 kcal

    Ingredients
     
     

    • 1 tablespoon canola oil
    • 2 cloves garlic - chopped
    • ½ cup sweet onion - chopped--or yellow onion
    • 1 Thai red chili pepper - seeded and chopped
    • 2 medium bananas - sliced (8.5 oz./240 g)
    • 2 tablespoons brown sugar
    • ¼ cup apple cider vinegar
    • ¾ 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, ½ cup sweet 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, 2 tablespoons brown sugar, ¼ cup apple cider vinegar, ¾ 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 ¼ cups ketchup.
    • Make sure they are ripe for best flavor and texture of the ketchup.
    • You can add more vinegar or brown sugar according to your taste. You can also experiment with adding some cinnamon and cloves for a warmer flavor.
    • Refrigerate in an airtight container for up to 3 weeks.
    • You can also freeze it for up to 3 months.
    • In stores today, the condiment is often dyed red and served in glass bottles just like tomato ketchup. In this recipe, I chose to skip the food dye but feel free to add some if you wish.

    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.

    Want to see our recipes in action?Subscribe to our channel on Youtube!

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    Comments

      5 from 3 votes (2 ratings without comment)

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      Recipe Rating




    1. William says

      December 19, 2021 at 10:09 am

      Surprisingly yummy!

      Reply
      • Joss D says

        December 20, 2021 at 9:26 am

        Thank you William!

        Reply

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