Banana Ketchup

Name: Banana Ketchup Recipe (Homemade Filipino)
Prep time: 12 min
Cook time: 1 h 20 min
Total time: 1 h 32 min
Yield: 12 servings
Ingredients: 2 lbs saging na saba (bananas, cleaned); 17 pieces birds eye chili (crushed and minced); 2 cups white vinegar; 2 lbs brown sugar; 1/4 teaspoon coloring - choco brown; 0.18 ounces sodium benzoate; 1/4 teaspoon cinnamon powder; 1/4 teaspoon paprika; 1 teaspoon coloring - ketchup red; 1 head onion (chopped); 1 piece red bell pepper; 3 tablespoons garlic (minced); 100 ounces water; 3.6 ounces iodized salt; 1/4 teaspoon cloves (crushed)

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Banana ketchup is a tangy-sweet Filipino condiment made from boiled saba bananas, fresh chili, vinegar, and warm spices, simmered for an hour until thick. This homemade version delivers bright heat and complex flavor in a shelf-stable sauce.

Total

1h 32m

Servings

12

Recipe Source

View original recipe

From Panlasangpinoy · by Vanjo Merano

15 Ingredients

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Instructions

1
Put water in a large pot and let boil.
2
Put in the bananas and boil for 12 minutes. Remove from the pot and let cool.
3
When the bananas have cooled, peel them and divide each into 3 pieces by slicing.
4
Combine bananas, onion, bell pepper, and garlic. Place in a blender with 2 cups of water and blend for seconds. Note: this can be done by batch.
5
Place the mixture in a large mixing bowl. Add chili, all the spices, vinegar, sugar, and salt. Mix well.
6
Place the mixture in a large pot and cook for 60 minutes or until the mixture thickens.
7
Put-in the food coloring and sod benzoate. Stir until well blended.
8
Let the mixture cool and transfer to jars or containers.

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Tips & Notes

Pro tips

Boil bananas for exactly 12 minutes to soften without over-cooking; test doneness by piercing with a knife—they should be tender but intact.
Blend the banana mixture in batches to avoid overfilling; this ensures smooth consistency and prevents splashing.
Maintain a gentle, steady simmer during the 60-minute cook time and stir occasionally to prevent scorching on the bottom.
Add food coloring and sodium benzoate only after removing from heat to preserve their potency; stir thoroughly until no streaks remain.

Substitutions

White vinegar → Apple cider vinegar or distilled white vinegar (changes flavor profile slightly, cider adds sweetness)
Birds eye chili → Thai red chilies or habanero (adjust quantity; habaneros are milder)
Brown sugar → White sugar or coconut sugar (brown sugar adds molasses notes; substitutes will alter depth)

Storage & make-ahead

Transfer cooled ketchup to sterilized jars or airtight containers; store at room temperature or refrigerate. With sodium benzoate as preservative, it keeps for several months.

Equipment

Large pot (for boiling bananas and cooking mixture) · Blender (for puréeing banana mixture) · Large mixing bowl · Sterilized jars or containers

Common Questions

Can I use regular bananas instead of saba bananas?

Saba bananas are plantain-like with firmer flesh; regular bananas will yield a softer, less structured texture. Saba is preferred, but regular bananas work if boiled carefully.

How long does homemade banana ketchup keep?

Stored in clean jars at room temperature with sodium benzoate as preservative, it keeps for several months. Refrigeration extends shelf life.

Why is my ketchup too runny?

It must cook for the full 60 minutes or until visibly thickened. If still thin after this time, simmer longer; sugar content and banana pectin will set it.