Banana Ketchup

5 from 3 votes

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.

Prep Time10

Cook Time15

Total Time25

Course: Condiment

Cuisine: Filipino

Diet: Vegan, Vegetarian

Servings: tablespoons

Calories: 25kcal

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
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
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!

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.