Filipino Banana Ketchup is a sweet and tangy homemade condiment that closely mimics traditional tomato ketchup in flavor despite its unexpected banana base. This easy recipe yields a smooth, blended sauce in under 30 minutes.
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In a medium sauté pan, heat oil over medium heat. Add the garlic, onion, and ginger. Sauté for 5 minutes, until soft and fragrant.
Add the mashed bananas, tomato paste, and brown sugar. Mix well.
Add the vinegar, water, and cayenne powder. Mix well and bring the mixture to a simmer. Reduce the heat to medium low and simmer for 10 minutes, until thickened slightly.
Remove the pan from the heat and let the mixture cool slightly. Transfer the cooled mixture to the bowl of your food processor or blender. Blend until smooth.
Store in an airtight container in the refrigerator for up to 2 weeks, or freeze in ice cube trays for up to 3 months for portion control.
food processor or blender · medium sauté pan
Yes, overripe bananas are ideal because they're softer, easier to mash, and have more developed sweetness.
Store in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months.
Use white sugar or coconut sugar in equal measure; white sugar will make it slightly less molasses-forward.
Yes, use less cayenne powder or omit it entirely if you prefer a milder, sweeter ketchup without heat.
Blending creates the smooth, uniform texture typical of store-bought ketchup and helps the flavors meld evenly.
