Banana Ketchup

Name: Homemade Banana Ketchup (Filipino)
Yield: 2 servings
Cuisine: Filipino
Ingredients: 5 large ripe bananas (about 2 lb.), sliced into ½-in. rounds; 2 Tbsp. vegetable oil; 3 Tbsp. coarsely chopped garlic; One 1½-in. piece fresh ginger, peeled and finely chopped; ½ medium onion, coarsely chopped; 2 tsp. achiote (annatto) powder; ½ cup plus 2 Tbsp. distilled white vinegar; ½ cup packed light brown sugar; 2 Tbsp. soy sauce; 1 Tbsp. gochugaru (Korean red pepper powder); 1 Tbsp. kosher salt

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This homemade Filipino banana ketchup blends roasted bananas with garlic, ginger, achiote, and gochugaru for a caramelized, umami-rich condiment that keeps for two weeks in the fridge.

🌍Filipino 🏷️Banana ketchup

Servings

2

Recipe Source

View original recipe

From Saveur · by Carlo Lamagna

11 Ingredients

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Instructions

1
 Position a rack in the center of the oven and preheat to 375°F. On a baking sheet, arrange the bananas in a single layer and bake until light golden brown and starting to dry out, about 20 minutes.
2
 Meanwhile, to a large pot over medium heat, add the oil. When it’s hot and shimmering, add the garlic, ginger, and onion and cook, stirring occasionally, until the onion is lightly browned, about 10 minutes. Add the achiote powder and cook until darkened slightly, about 1 minute. Add the vinegar, brown sugar, soy sauce, gochugaru, salt, reserved bananas, and ½ cup plus 2 tablespoons of water to the pot and bring to a simmer. Turn the heat to medium-low and continue simmering, stirring occasionally, until the liquid is reduced by a third, about 20 minutes more.
3
 Transfer to a blender (or use an immersion blender) and process until smooth. Place a fine-mesh strainer over a medium bowl and strain the ketchup, pressing on the solids to extract as much sauce as possible. Set aside to cool completely. (The ketchup will keep in an airtight container in the fridge for up to 2 weeks.)

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Tips & Notes

Pro tips

Slice bananas into uniform ½-inch rounds before roasting to ensure even caramelization in 20 minutes at 375°F.
Strain the blended ketchup through a fine-mesh strainer and press the solids firmly to extract as much smooth sauce as possible and remove fibrous pulp.
Let the ketchup cool completely before storing to prevent condensation in the airtight container.
Brown the onion thoroughly (about 10 minutes) before adding achiote; this builds the savory flavor foundation.

Substitutions

Soy sauce → tamari or coconut aminos (use same amount for gluten-free option)
Light brown sugar → dark brown sugar or palm sugar (adds deeper molasses notes)
Gochugaru → cayenne pepper (start with ½ Tbsp. and adjust to taste; less complex heat)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 2 weeks; no reheating needed.

Equipment

blender or immersion blender · fine-mesh strainer

Common Questions

Why do you roast the bananas first?

Roasting at 375°F for 20 minutes concentrates the banana's natural sugars and adds a caramelized depth that fresh bananas cannot provide.

Can I skip the gochugaru?

Yes, you can omit it or replace it with cayenne pepper (start with ½ Tbsp.) for heat, though gochugaru adds a specific Korean chili flavor that complements the Filipino style.

How long does homemade banana ketchup last?

Stored in an airtight container in the refrigerator, it keeps for up to 2 weeks.

What is achiote powder and can I substitute it?

Achiote (annatto) adds a subtle earthy, slightly bitter note and color. You can omit it for a different flavor profile, but there is no direct substitute that replicates its taste.