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Filipino Banana Ketchup

Say you have an overabundance of ripe bananas. There is always banana bread. Did you know that you can make ketchup with them? This popular Filipino condiment is sure to replace ordinary Heinz 57 on your table.


  • 1 tablespoon peanut oil
  • 1/4 cup finely chopped sweet onion about 1/2 small onion
  • 1 teaspoon minced garlic about 1 medium clove
  • 1/2 tablespoon finely chopped seeded jalapeño about 1 small jalapeño
  • 1 teaspoon freshly grated ginger
  • 1/4 teaspoon ground turmeric
  • 1/8 teaspoon ground allspice
  • 3/4 cup mashed ripe sweet bananas about 2 large bananas
  • 1/4 cup white vinegar
  • 1 tablespoon molasses
  • 1/2 tablespoon tomato paste
  • 1/2 tablespoon soy sauce
  • 1/4 teaspoon salt plus more to taste
  • Water as needed


  • In a small saucepan, sweat the onion in peanut oil until translucent, ad the remaining aromatics and heat until fragrant.
  • Stir in the remaining ingredients and allow to cook over low heat 15 minutes, stirring often. Add water if necessary to create ketchup consistency.
  • Remove from heat and use a stick blender to smoothly puree the ketchup. The ketchup may be refrigerated for several days, but it won’t last that long!


Filipinos like their banana ketchup with some SPAM or with fries. Try taking this recipe even farther. Add chili powder or more sweetener to make a barbeque sauce.