Banana Ketchup
Brighten up your condiments game with this unique and flavorful Banana Ketchup recipe—a sweet, tangy, and slightly spicy twist on traditional ketchup that's packed with tropical flair! Made with ripe bananas, tomato paste, and aromatic spices like allspice and paprika, this Filipino-inspired sauce is a creative and easy way to transform overripe bananas into a versatile homemade condiment. Perfectly balanced with the tang of white vinegar and a subtle hint of heat from optional chilies, banana ketchup pairs beautifully with grilled meats, fried snacks, or as a dip for fries. Ready in just 40 minutes, this creamy, vibrant sauce is a delightful combination of simplicity and bold flavor, guaranteed to add a distinctive touch to your global kitchen. Make it your go-to condiment and discover why banana ketchup is a beloved classic in Filipino cuisine!
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Recipe Information
Ingredients
- 4 large ripe bananas (preferably very ripe)
- 0.5 cup white vinegar
- 0.5 cup water
- 0.5 cup brown sugar
- 0.25 cup tomato paste
- 1 tablespoon soy sauce
- 3 garlic cloves, minced
- 1 medium onion, finely chopped
- 0.25 teaspoon allspice
- 0.25 teaspoon ground black pepper
- 0.5 teaspoon paprika
- 1 small chilies (optional, for spice)
- 2 tablespoons vegetable oil
- 0.25 cup water (for adjusting consistency)
- 0.5 teaspoon salt
Instructions
Peel the ripe bananas and mash them until smooth using a fork, potato masher, or blender. Set aside.
In a medium saucepan, heat the vegetable oil over medium heat.
Add the minced garlic and chopped onion to the pan. Sauté until soft and fragrant, about 3-4 minutes.
Stir in the mashed bananas, tomato paste, vinegar, water (1/2 cup), and soy sauce. Mix well to combine.
Add the brown sugar, allspice, ground black pepper, paprika, and optional chilies for spice. Stir everything thoroughly.
Bring the mixture to a gentle simmer and cook, stirring occasionally, for about 15-20 minutes. Keep an eye on the heat to ensure it doesn't burn.
If the consistency is too thick, carefully add additional water (about 1/4 cup) to thin it out to your desired texture.
Remove the pan from heat and let the mixture cool slightly.
Transfer the ketchup to a blender or use an immersion blender to puree the mixture until smooth. Taste and adjust the seasoning with salt if needed.
Return the ketchup to the saucepan and cook for an additional 5 minutes over low heat to allow the flavors to meld together.
Let the ketchup cool completely before transferring it to a sterilized jar or airtight container.
Store in the refrigerator for up to 2-3 weeks. Serve as a condiment with your favorite dishes!
Nutrition Facts
Calories |
215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.6 g | 6% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 269 mg | 12% | |
| Total Carbohydrate | 45.4 g | 17% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 33.2 g | ||
| Protein | 2.0 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 521 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
