🍌pH of Banana
Banana Ketchup Recipe With No Tomato

Banana Ketchup Recipe With No Tomato

Condiments & SaucesFilipinoBy Isabella MartinezSeptember 10, 2025
12 servings (2 cups)
Servings
10m
Prep Time
20m
Cook Time
30m
Total Time

🥘Ingredients

  • 4 very ripe bananas, mashed (about 2 cups)
  • 1 tablespoon extra virgin olive oil or avocado oil
  • 1 large onion, finely chopped (about 1 cup)
  • 3 garlic cloves, minced
  • 1 teaspoon fresh ginger, grated
  • 1/2 cup apple cider vinegar
  • 1/2 cup light brown sugar
  • 1 tablespoon coconut aminos or soy sauce
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon smoked paprika
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon salt, or to taste
  • 1/2 cup water
  • 1 teaspoon molasses (optional, for depth)
  • 2-3 drops red food coloring (optional)

👨‍🍳Instructions

1
Peel and mash 4 very ripe bananas until smooth. You should have about 2 cups of mashed banana. Set aside.
2
Heat olive oil or avocado oil in a medium saucepan over medium heat.
3
Add chopped onion, minced garlic, and grated ginger. Sauté until onions become translucent and fragrant, about 3-5 minutes.
4
Add the mashed bananas to the pan and stir to combine with the aromatics.
5
Stir in apple cider vinegar, brown sugar, coconut aminos, turmeric, cloves, paprika, cayenne pepper, salt, and water.
6
Add molasses if using for extra depth and richness.
7
Bring the mixture to a gentle simmer, then reduce heat to low.
8
Cook for 10-15 minutes, stirring frequently, until mixture thickens to a ketchup-like consistency.
9
Remove from heat and let cool slightly for 5 minutes.
10
Transfer to a food processor or use an immersion blender to blend until completely smooth.
11
Add red food coloring if desired for traditional appearance. Taste and adjust seasoning with salt or sugar as needed.
12
Cool completely before transferring to clean glass jars. Store in refrigerator for up to 3 weeks.

This authentic no-tomato banana ketchup recipe captures the true essence of Filipino cuisine. Born from necessity during World War II when tomatoes were unavailable, this condiment has become a beloved staple that's sweeter and more complex than its tomato-based counterpart.

The key to perfect banana ketchup lies in using extremely ripe bananas - the kind you might normally discard. These overripe fruits provide natural sweetness and the characteristic smooth texture. The combination of apple cider vinegar and spices creates the perfect balance of sweet and tangy that makes this condiment so addictive.

Unlike versions that rely on tomato paste for color and flavor, this recipe lets the bananas be the star. The turmeric and paprika provide natural coloring, while the molasses adds depth without overpowering the fruit. This condiment transforms ordinary dishes into something special and offers a taste of authentic Filipino cooking traditions.

🔧Tools Needed

  • Medium saucepan
  • Potato masher or fork
  • Food processor or immersion blender
  • Wooden spoon or silicone spatula
  • Glass storage jars

📦Supplies

  • Clean kitchen towels
  • Measuring cups and spoons
  • Sterilized glass jars with tight-fitting lids
  • Storage labels

📊Nutrition Facts

Serving Size:2 tablespoons
Calories:58
Fat:1g
Carbs:13g
Protein:0g
Fiber:1g
Sugar:12g
Sodium:95mg

💰Estimated Cost

$6-8 USD

Frequently Asked Questions

Why make banana ketchup without tomatoes?

Traditional Filipino banana ketchup was invented during WWII when tomatoes were scarce. This no-tomato version is more authentic and allows the natural banana flavor to shine through without competing with tomato acidity.

How ripe should the bananas be?

Use very ripe bananas with brown spots on the peel. The riper the bananas, the sweeter your ketchup will be. Overripe bananas that are soft and fragrant work best.

Can I make this recipe sugar-free?

Yes! You can substitute the brown sugar with natural sweeteners like maple syrup, honey, or stevia to taste. The ripe bananas provide natural sweetness too.

What's the difference between this and tomato ketchup?

This banana ketchup is sweeter and less acidic than tomato ketchup, with a more complex fruit flavor. It has a similar consistency but offers a unique taste that's become a staple in Filipino cuisine.

How do I use banana ketchup in cooking?

Use it as a dipping sauce for lumpia, fried chicken, or fries. It's also excellent as a marinade for grilled meats, in Filipino spaghetti, or mixed into stir-fries for sweet-tangy flavor.

Can I freeze banana ketchup?

Yes, you can freeze banana ketchup for up to 3 months. Thaw in the refrigerator overnight and stir well before using, as some separation may occur.