Banana ketchup is a tangy-sweet Filipino condiment made from mashed ripe bananas, vinegar, and warm spices like turmeric and allspice. Unlike tomato-based ketchup, it delivers a uniquely fruity and savory flavor that reflects Filipino culinary tradition.
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Mash the ripe bananas until smooth.
Combine bananas with tomato paste, white vinegar, brown sugar, soy sauce, turmeric, garlic powder, onion powder, allspice, and black pepper in a saucepan.
Cook over medium heat, stirring frequently, until the mixture thickens to a ketchup-like consistency.
Season with salt to taste.
Allow to cool before transferring to a jar or container.
Store in the refrigerator and use as a condiment.
Store in a glass jar or airtight container in the refrigerator for up to 2–3 weeks; no reheating needed—use straight from the fridge as a condiment.
Use ripe bananas; they provide the natural sweetness and proper texture needed for the condiment. Green bananas will be starchy and won't mash smoothly or develop the right flavor.
Store in the refrigerator in a jar or container for up to 2–3 weeks. The vinegar and sugar act as preservatives, but refrigeration is essential for food safety.
Serve it as a dipping sauce for fried foods, alongside grilled meats, with fries, or as a condiment for Filipino dishes like fried chicken and spring rolls.
Tomato paste adds depth and color; omitting it will lighten the flavor and appearance. A small amount of ketchup or tomato sauce may replace it, though it shifts the taste toward a more hybrid condiment.
Yes, if you use gluten-free soy sauce. Standard soy sauce contains wheat, so check the label or swap for tamari or coconut aminos for a certified gluten-free version.
