Banana Ketchup

Pat Duran


This recipe was given to me by a co-worker in 1996 when I was working at the lamp company (Kalco Lighting)on the assembly line. I cannot remember her name but she was from the Philippines. She said that this was a recipe her grandmother made during WWll and that this was what they used on everything from eggs,to sausages.
We like it with sweet potato fries and hot dogs too!


★★★★★ 1 vote

1 pint of ketchup
5 Min
10 Min


  • 1 Tbsp
    canola oil
  • 2 medium
    mashed ,very ripe, bananas
  • 1/2 medium
    yellow onion, diced
  • 1 Tbsp
    minced garlic
  • 1/4 c
    apple cider vinegar
  • 1/4 c
    malaysian sambai chili sauce ( find at asian markets)
  • 1/2 c
  • 1/8 c
    brown sugar, firmly packed
  • 1/8 c
  • 1
    kukui or brazil or macadam in nut , ground (this is used as a thickener)
  • 1
    whole clove
  • 1
    bay leaf

How to Make Banana Ketchup


  1. In an enameled or non-reactive pan, sweat the onions and garlic in 1 Tablespoon of oil until soft and translucent.
  2. Poke clove into bay leaf and add to the pan. Stir in the bananas.
  3. Combine remaining ingredients and add to pan, simmering until bananas are broken down and very tender. Remove bay leaf/clove. Transfer the mixture into a food processor and puree until smooth. Cool and store in an airtight jar in the refrigerator until ready to use.

Printable Recipe Card

About Banana Ketchup

Course/Dish: Fruit Sauces Spreads
Other Tags: Quick & Easy Healthy

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