If you’ve only ever thought of ketchup as that bright red tomato bottle on the table, you’re in for a surprise. Banana ketchup is sweet, tangy, and just a little spicy—something I first tried at a friend’s barbecue where it was served with grilled chicken skewers. I remember going back for seconds (okay, thirds) and wondering why this wasn’t on every table I knew.
It’s quick to make—less than 30 minutes—and you probably have most of the ingredients already. The bananas give it a creamy texture, the vinegar adds a familiar tang, and the sugar rounds everything out.
A Little About Banana Ketchup
Banana ketchup is a Filipino classic, created during a time when tomatoes were scarce but bananas were plentiful. It’s usually sweet with a mild spice, making it one of those sauces that feels comforting and familiar yet excitingly different.
The color naturally comes out a warm golden hue, but some folks add red coloring to make it look more like tomato ketchup. I skip the coloring at home—there’s something charming about the golden-brown shade sitting on the table.
What You’ll Need
Here’s what I use for my banana ketchup and why:
- Canola oil – Just enough to sauté the aromatics without overpowering the flavor.
- Sweet onion – Brings gentle sweetness; yellow onions work fine too.
- Chili pepper – I usually go for Thai red chilies for a sharper heat, but if you prefer milder, a small red chili or even a dash of chili flakes will do.
- Ripe bananas – The riper, the better. They blend smoother and bring more natural sweetness.
- Apple cider vinegar – This gives the ketchup its familiar tang and helps it last longer in the fridge.
- Brown sugar – Balances acidity and deepens the flavor.
Step-by-Step Cooking
- Sauté the aromatics
Heat oil in a medium pan over medium heat. Add garlic, onions, and chili pepper. Stir until soft and fragrant—around 5 minutes. This step is where your kitchen will start smelling amazing. - Add the bananas
Toss in the bananas, vinegar, sugar, and a splash of water. Give it a good stir. The bananas will start breaking down, and everything will smell sweet and tangy at once. - Simmer it down
Let the mixture bubble gently for about 10 minutes. This is where the flavors come together. I like to keep the heat low so nothing burns. - Blend until smooth
Transfer to a blender (careful—it’s hot) and process until smooth. Add water if you want it thinner. - Taste & adjust
Add a pinch of salt, maybe a little more vinegar or sugar if you want to tweak the flavor.
How I Love to Serve Banana Ketchup
This sauce goes with way more than you’d expect. At home, I’ll put it out with:
- Grilled chicken or pork – A spoonful on the side makes every bite pop.
- French fries or potato wedges – Sweet, tangy, and perfect for dipping.
- Scrambled eggs – Yes, it sounds odd, but trust me—my weekend breakfasts aren’t complete without it.
- Fried fish – The ketchup’s sweetness balances the salty, crispy crust.
- Burgers – Swap out tomato ketchup for banana ketchup and see how quickly it disappears.
Storing Your Banana Ketchup
Homemade banana ketchup is fresher and has no preservatives, so it needs a little extra care.
- Fridge – Store in an airtight jar for up to 3 weeks.
- Freezer – Freeze in small portions for up to 3 months. I often freeze mine in ice cube trays so I can thaw just enough for one meal.
My Quick Tips
- Want it spicier? Leave some chili seeds in.
- For a warmer, holiday-like flavor, add a pinch of cinnamon and cloves.
- If you want a restaurant-style smoothness, strain the ketchup after blending.
- Great way to use up overripe bananas—those brown ones you forgot about? Perfect for this.
Filipino Banana Ketchup
Give your meals a tropical twist with homemade Banana Ketchup! Popular in the Philippines, this condiment blends ripe bananas, vinegar, spices, and a hint of chili for a sweet yet tangy sauce that’s perfect on everything from fried chicken to burgers.
Ingredients
- 2 medium ripe bananas, sliced (about 8.5 oz / 240 g)
- ½ cup sweet onion, chopped (or yellow onion)
- 1 tablespoon canola oil
- ¼ cup apple cider vinegar
- 2 tablespoons brown sugar
- 2 cloves garlic, chopped
- 1 Thai red chili pepper, seeded and chopped
- ¾ cup water (plus more if needed for consistency)
- Salt, to taste
Instructions
- Warm the oil in a medium frying pan or saucepan over medium heat. Add the garlic, onions, and chili pepper. Cook for about 5 minutes, stirring occasionally, until softened and fragrant.
- Stir in the sliced bananas, brown sugar, vinegar, and water. Mix well so everything is coated.
- Bring the mixture to a gentle simmer, then lower the heat to medium-low. Continue cooking for 10 minutes, allowing the flavors to blend. Remove from heat and let cool slightly.
- Transfer to a blender and process until completely smooth. For a thinner sauce, blend in a splash of water until it reaches your preferred consistency.
- Taste and season with salt. Serve right away or store for later.
Notes
- Ripe bananas give the ketchup its best flavor and smooth texture.
- Adjust sweetness or tang by adding extra sugar or vinegar to taste.
- For a warm, spiced variation, try adding a pinch of cinnamon or ground cloves.
- Store in an airtight container in the refrigerator for up to 3 weeks, or freeze for up to 3 months.
- Traditional banana ketchup is often dyed red for presentation—feel free to add a drop of food coloring if desired.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 24Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 31mgCarbohydrates: 4gFiber: 0gSugar: 3gProtein: 0g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
FAQs
Where did banana ketchup come from?
It was invented in the Philippines during World War II when tomatoes were hard to find but bananas were everywhere.
Why is some banana ketchup red?
That’s usually just food coloring to make it look more like tomato ketchup.
What does it taste like?
Sweet from the bananas, tangy from the vinegar, with a mild spice from the chili. Imagine ketchup with a tropical twist.
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