Food Recipes How to Make Banana Ketchup—the Sweet and Tangy Condiment You Need Be the first to rate & review! Most of the ingredients are in your pantry already. By Melissa Kravitz Hoeffner Melissa Kravitz Hoeffner Melissa Kravitz Hoeffner is a writer and recipe developer. She's a regular contributor to The New York Times, Time Out New York, Forbes, and many more publications. She also writes the food newsletter, Specialty. Real Simple's Editorial Guidelines Published on May 05, 2024 Rate PRINT Share Close Photo: Getty Images Prep Time: 0 mins Cook Time: 25 mins Total Time: 25 mins Servings: 6 Jump to Nutrition Facts The world of homemade condiments is vast, delicious, and not too complex to enjoy in any kitchen. And while many are loyal to their preferred tomato ketchup brand of choice, banana ketchup opens up a whole new world of options for a homemade sauce, dip, or marinade that utilizes that bunch of bananas on your counter that may be a little too soft to snack on. If you’re not yet familiar with this Filipino staple, now’s the time to acquaint yourself with the long-beloved rival (or partner, you choose) to Heinz. 16 Best Rub, Sauce, and Marinade Recipes for Grilling Season What Is Banana Ketchup? Banana ketchup is a condiment popular in the Philippines, and is consumed by Filipinos across the world. “Banana ketchup was invented by Maria Orosa during World War II,” explains chef Frances Tariga of New York’s Tadhana. “Americans introduced tomato ketchup to the Philippines and since we have an abundance of bananas, we made our own ketchup, which is the banana ketchup. Every Filipino loves the sweet notes of the banana and the tanginess from coconut vinegar.” Banana ketchup can be easily made at home, or purchased from the grocery store. Banana ketchup is also easily sourced online in the United States. What Bananas to Use For Banana Ketchup Standard bananas are the best bananas to use for making banana ketchup. Similar to making banana bread, you’ll want ripe or overripe bananas that are full of flavor and sweetness, and are easy to puree. Tariga recommends starting with bananas that are black on the peel. To ripen bananas quickly, place whole, unpeeled bananas on a sheet pan and bake them at 300 degrees for an hour. How to Store Bananas So They Don't Turn Brown Ways to Serve Banana Ketchup There are so many ways to enjoy and serve banana ketchup. “Filipinos eat a lot of fried food, and we pair it well with banana ketchup,” says Tariga. “It’s basically our duck sauce.” Anything that goes well with a sweet and sour sauce, or traditional ketchup, can be improved with banana ketchup. Try it on fried chicken or crispy tofu, hot dogs, spring rolls, calamari, or any food that comes out of the deep fryer or air fryer. Tariga says the best way to serve banana ketchup is with lumpia as well as barbecue. “Banana ketchup and egg is what most kids eat every day in the Philippines,” she adds. It’s also a common addition to any kid's meal, similar to tomato ketchup going on everything for the under-12 crowd in the United States. This Barbecue Sauce Recipe Is the Only One You Need Banana Ketchup Recipe If you’re interested in making banana ketchup for yourself at home, follow the step-by-step recipe below. Ingredients 6 medium (7" to 7-7/8" long) bananas (overripe and peeled) 2 tablespoons canola oil 1/2 cup red onion, chopped 4 clove cloves garlic, chopped 1/4 cup water 1/2 cup tomato paste 1 cup sugar 1/2 cup coconut vinegar (or distilled white vinegar) 1/4 tsp salt and pepper to taste Directions In a medium bowl, mash the bananas until they are pureed. The banana mixture should be smooth with no clumps. In a sauté pan, heat the oil. Then, caramelize the onion and garlic. Once the aromatics have caramelized, add the banana puree, water, and tomato paste. Stir to combine, Add sugar and vinegar. Let this combo simmer on low heat for about 20 minutes, stirring occasionally. Season with salt and pepper to taste. Using an immersion blender or food processor, puree the banana ketchup. Store it in a clean container in the refrigerator for up to one month. Rate It Print Nutrition Facts (per serving) 284 Calories 3g Fat 67g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 284 % Daily Value * Total Fat 3g 4% Saturated Fat 0g 2% Cholesterol 0mg 0% Sodium 65mg 3% Total Carbohydrate 67g 24% Dietary Fiber 4g 15% Total Sugars 51g Protein 3g 5% Vitamin C 17mg 19% Calcium 23mg 2% Iron 1mg 6% Potassium 685mg 15% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.