Banana Ketchup
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.
Table of Contents
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 Ingredients
- bananas
- brown sugar
- apple cider vinegar
- garlic
- sweet onions
- Thai red chili peppers
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.
Banana Ketchup 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.
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.
What to Eat With Banana Ketchup
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 hamburgers, French fries, fish, hot dogs, fried chicken and other classic comfort foods.
Homemade Banana Ketchup 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!
What’s your favorite way to serve Filipino banana ketchup? Let us know in the comments.
Banana Ketchup
Ingredients
- 1 tbsp. canola oil
- 2 cloves garlic - chopped
- ½ 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 tbsp. 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 tbsp. canola oil, 2 cloves garlic, ½ cup sweet onion (or yellow onion), 1 Thai red chili pepper
- Add the bananas, brown sugar, apple cider vinegar and water. Mix to combine.2 medium bananas (8.5 oz./240 g), 2 tbsp. brown sugar, ¼ cup apple cider vinegar, ¾ cup water
- Heat until the mixture is simmering. Reduce the heat to medium-low and simmer for 10 minutes. Remove from heat and let cool slightly.
- 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.
- Season with a little bit of salt, to taste. Serve!
Equipment
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
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Hungry for more? Try our Mexican Soup
I am Joss, the creator and editor of In the Kitch. I am inviting you on this food journey with me to learn, grow and bring out that inner chef in you. I hope to inspire you to get creative in your own kitchen!
