There were some ripe bananas in the utility room and I was looking for a recipe that’s not fried bananas to make them with. Googled and found a few easy recipes online for Banana Ketchup. I’ve never heard of Banana Ketchup (a Filipino recipe) and I was curious. 🙂

IMG_4606 banana ketchupRecipe adapted from VietWorldKitchen

Makes ±400g;  Preparation & Cooking Time: ±60 min

  • 1 tbsp olive oil
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 5 chili padi, chopped
  • 1 generous tablespoon tomato paste
  • 2 large ripe bananas, mashed (net 270 gr)
  • ½ cup (120 ml) apple cider vinegar
  • ¼ cup (60 ml) water
  • 1 tbsp honey
  • ½ tsp black pepper
  • 2 cloves
  • 1/8 tsp sea salt
  • 1 tsp light soy sauce
  • 1 bay leaf


  1. Heat oil over medium heat.
  2. Add onion and cook, stirring often, till soft and translucent, 5-7 mins.
  3. Add garlic and chili, stir and cook for 1-2 mins, till aromatic.
  4. Add tomato paste and cook, stirring often, till mixture’s orangey-red and tomato is no longer visible.
  5. Add mashed bananas, stir to combine well.
  6. Then add vinegar, water, sugar, pepper, clove, salt, light soy sauce and bay leaf.
  7. Bring to a boil, lower heat to simmer, partially covered, for 20-30 mins, till thick like – ketchup!
  8. Remove from heat, cool for 10 mins.
  9. Remove and discard bay leaf and cloves.
  10. Use a mini food processor or blender to puree mixture.
  11. Taste and add water to thin, sugar to sweeten, or vinegar to tartness.
  12. Transfer to a (sterilised) jar and use, or refrigerate for up to 3 weeks.

IMG_4607 banana ketchup

I really like it; have it with toast, on snacks, with all fried food; slightly sweet, slightly sour, slightly tomatoey – yummy..

IMG_4611 tosti with banana ketchup

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