Filipino Banana Ketchup

Name: Filipino Banana Ketchup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Filipino
Ingredients: Ripe bananas (saba or plantain preferred), mashed — 300 g (2 medium); White vinegar — 60 ml (1/4 cup); Sugar — 60 g (1/4 cup); Onion powder and garlic powder — 3 g each (1 tsp each); Salt — 3 g (1/2 tsp); Ground allspice and cloves — 1 g each (1/4 tsp each); Red food colouring (optional, traditional) — few drops

The Quirky Foodster Team

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10 min

Prep

20 min

Cook

Ingredients

Ripe bananas (saba or plantain preferred), mashed — 300 g (2 medium)
White vinegar — 60 ml (1/4 cup)
Sugar — 60 g (1/4 cup)
Onion powder and garlic powder — 3 g each (1 tsp each)
Salt — 3 g (1/2 tsp)
Ground allspice and cloves — 1 g each (1/4 tsp each)
Red food colouring (optional, traditional) — few drops

Method

Blend mashed banana with vinegar until smooth.
Combine banana purée, sugar, onion powder, garlic powder, salt, allspice and cloves in a saucepan.
Simmer over medium-low heat 15-20 minutes, stirring occasionally, until thickened to a ketchup-like consistency.
Add red food colouring if using, for the traditional bright red appearance (purely cosmetic).
Cool before bottling; sauce thickens further as it cools.

Cultural Background: A sweet, tangy condiment developed during World War II when tomato ketchup became scarce, Filipino banana ketchup substitutes mashed bananas dyed red, now a beloved distinctly Filipino condiment found on tables across the country.

Tips: • Saba bananas (a Filipino cooking banana) give the most authentic result; ripe plantains are the closest widely available substitute. • The food colouring is entirely optional and doesn't affect flavour — natural banana ketchup will appear more brown-orange.

Variations: • Add a splash of soy sauce for extra umami depth, a common contemporary addition. • Adjust spice blend to taste, as recipes vary by household and brand.

Storage: Refrigerate in a sealed bottle up to 1 month.

Reheating: Not applicable; served cold or at room temperature. Nutrition (per serving) Approx. 20 kcal, 0.1 g protein, 0 g fat, 5 g carbohydrate per 15 ml serving.

FAQs: What is banana ketchup traditionally used for? A general table condiment, used interchangeably with tomato ketchup on fried foods, hot dogs and rice dishes. Does it taste like bananas? Not distinctly — the vinegar, sugar and spices dominate, giving a flavour quite close to tomato ketchup despite the banana base.