Published: · Modified: by Joss Dyckson · This post may contain affiliate links ·
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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.
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
- 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
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.
Step 2: Add Bananas. Add the bananas, brown sugar, apple cider vinegar and water. Mix to combine.
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.
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.
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.
❤️More International Food Recipes You Will Love
- Slow Cooker Mexican Soup
- How to Make Cabbage Rolls
- Korean Kimchi Chicken
- Peanut Butter Soup
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
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
Print Recipe Pin Recipe Save Recipe
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
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!
Equipment
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.
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Reader Interactions
Comments
William says
Surprisingly yummy!
Reply
Joss D says
Thank you William!
Reply
5 from 3 votes (2 ratings without comment)
