This Filipino Banana Ketchup recipe is sure to bring wholesome flavor into your home. Using saba banana, this Filipino recipe brings an authentic banana ketchup recipe to the table for the whole family to enjoy. This is the best banana ketchup recipe with everything from crispy tortang talong, embutido, and much more with just a few ingredients and few steps.
contains no red food dye.
Table of contents
What is Banana Ketchup
Banana ketchup is a popular condiment in the Philippines made primarily from mashed saba bananas, vinegar, sugar, and various spices. Unlike traditional tomato ketchup, it has a sweet and tangy flavor profile, with a unique texture that’s thicker due to the bananas.
Its vibrant color often comes from the addition of red food dye, giving it a red hue. The commercial banana ketchup has been banned because if the additives.
This version is natural so the dye is omitted.
This versatile sauce is commonly used as a dip for fried dishes, Filipino spaghetti, an ingredient in marinades, or a topping for burgers and other savory foods.
Its unique taste makes it a favorite condiment with Filipino dishes and I especially love it on crispy tortang talong!
Banana ketchup has a fascinating origin and history that reflects the cultural influences of the Philippines. Here’s an overview of its development:
Origins of Banana Ketchup
If you wonder where did banana ketchup originate look no further than the Philippines.
- Filipino Invention: It was invented in the Philippines during World War II when there was a shortage of tomatoes and other food supplies. Resourceful Filipinos sought alternatives to create a condiment similar to traditional tomato ketchup.
- Use of Bananas: The choice of saba bananas was practical, as they are abundant in the Philippines. Ripe bananas, when mashed and cooked down with sugar, vinegar, and spices, provided a flavor reminiscent of ketchup.
Development
- Commercial Production: In the 1940s, banana ketchup began to be commercially produced. One of the first brands to mass-produce it was Jufran, which was founded by a Filipino entrepreneur. Other brands like UFC soon followed, and the product became a staple condiment in Filipino households.
- Cultural Significance: Over the years, banana ketchup has become an integral part of Filipino cuisine, often served with a variety of dishes, including fried foods, barbecue, and breakfast items. It reflects the adaptability and creativity of Filipino cooking!
Global Influence
- Popularity Beyond the Philippines: While banana ketchup remains primarily associated with the Philippines, it has gained some popularity in other countries, particularly in areas with a significant Filipino population. It is sometimes found in Filipino restaurants and specialty stores abroad.
- Culinary Innovation: As the food scene continues to evolve, this Filipino condiment is being embraced by chefs and food enthusiasts for its uniqueness and creativity.
What is the Taste of Banana Ketchup
It’s very important to use saba banana as this is the banana of the Philippines that gives the distinct flavors we know and love that showcase some Filipino foods.
- Sweetness: The predominant flavor is sweet, primarily from the saba banana and sugar. This sweetness is similar to that of tomato ketchup but can be more pronounced.
- Tanginess: Along with sweetness, it has a mild tanginess, often enhanced by vinegar and spices, giving it a refreshing acidity that balances the sweetness.
- Spices and Seasonings: The condiment typically includes spices such as garlic, onion, and sometimes even a hint of heat from optional chili peppers.
- Color and Aroma: The color of natural banana ketchup will not be red and more of tan hue. Banana ketchup aroma is subtle in banana and inviting with the spice seasonings.
Saba banana is much less sweet than other commercial varieties, making it a great choice for thickening and giving subtle sweetness to banana ketchup.
You can find saba banana at almost every Filipino grocery store, Filipino farmer’s markets, and many Asian stores.
Ingredients
- 1 1/2 tbsp Water – cold
- 1/2 tbsp cornstarch
- 2 tbsp Sugar
- 1/2 cup Saba Banana – cubed; ripe (but not too ripe or mushy)
- 1 tbsp White Vinegar or Cane Vinegar
- 3/4 tsp Onion Powder
- 3/4 tsp Garlic Powder
- 3/4 tsp Sea Salt – adjust to your preference
- Chili (Siling Labuyo) – OPTIONAL; for spicy version
Equipment
- Food Processor or Blender
- Small Sauce Pan
- Small Ramekin or Bowl
- Whisk
Instructions
Making natural banana ketchup is delicious, healthier, and easy. This banana ketchup is NOT red but feel free to add natural food dye to your preference. Also, only use saba bananas for this recipe. These are the steps to make banana ketchup:
- Mix the cold water with the cornstarch and set aside.
- Blend, in a quality food processor, the banana, vinegar, sugar, salt, onion powder, and garlic powder. Be sure the mix is smooth or push the mix through a wire mesh strainer to make smooth. Set aside.
- Heat the sauce pan over medium flame and add the cornstarch slurry. Whisk very well for one minute until the mixture begins to thicken.
- Next, add the puree mix. Lower the flame and heat the mixture, stirring constantly, for several minutes until the sugar is well dissolved and the ingredients are incorporated.
- Cool the mixture in the refrigerator in a glass sauce jar. Enjoy!
How To Serve Banana Ketchup
Banana ketchup can be served in a variety of delicious ways! Here are some ideas for how to use and serve:
- Dipping Sauce: Serve as a dip for fried foods like lumpia (Filipino spring rolls) to chicken nuggets. Its sweet and tangy flavor pairs well with crispy textures.
- Topping for Grilled Meats: Use banana ketchup as a glaze or topping for grilled meats such as chicken, pork, or crispy tofu. Brush it on during the last few minutes of grilling for added flavor.
- Sauce for Rice Dishes: Use on the side of rice dishes, such as garlic fried rice or easy fried rice.
- In Marinades or Dressings: Incorporate banana ketchup into marinades for meats or a baste sauce when grilling skewers.
- Accompaniment to Breakfast Foods: Serve banana ketchup alongside breakfast items like scrambled eggs and omelets, giniling, or corned beef hash for a sweet twist to the meal.
Experimenting with banana ketchup can lead to delicious combinations, so don’t hesitate to get creative with its use!
Notes
Stir often and keep the flame on low.
Adjust sugar and salt to your preference.
Add Ins and Variations
- Try adding fresh onion.
- Bell pepper.
- A small pinch of allspice.
- Incorporate a dash of paprika or pepper.
- Use blue agave sweetener instead of sugar.
Today, banana ketchup stands as a symbol of Filipino culinary ingenuity and resourcefulness.
Its sweet and tangy flavor has made it a cherished condiment that continues to evolve with natural variations, while remaining rooted in its history and symbolism.
Questions
Is banana ketchup healthy?
Yes! All natural, this banana ketchup recipe is healthier because it is free of additives, no msg, vegan, no red dye, and you can adjust the sugar and salt to your preference.
Can I buy banana ketchup?
There are other variations available in the store while the common brands banana ketchup banned is in effect.
What if I cannot find saba bananas?
I have only used saba banana and the next best thing would be plaintain…however, the more authentic ingredient is saba banana for the best banana ketchup recipe.
Best Banana Ketchup Recipe All Natural
Equipment
- Food Processor or Blender
- Small Sauce Pan
- Small Ramekin or Bowl
Ingredients
- 1½ tbsp Water cold
- ½ tbsp cornstarch
- 2 tbsp Sugar
- ½ cup Saba Banana cubed; ripe but not too ripe or mushy
- 1 tbsp White Vinegar or Cane Vinegar
- ¾ tsp Onion Powder
- ¾ tsp Garlic Powder
- ¾ tsp Sea Salt adjust to your preference
- Chili Siling Labuyo – OPTIONAL; for spicy version
Instructions
- Mix the cold water with the cornstarch and set aside.1½ tbsp Water , ½ tbsp cornstarch
- Blend, in a quality food processor, the banana, vinegar, sugar, salt, onion powder, and garlic powder. Be sure the mix is smooth or push the mix through a wire mesh strainer to make smooth. Set aside.2 tbsp Sugar, ½ cup Saba Banana , 1 tbsp White Vinegar or Cane Vinegar, ¾ tsp Onion Powder, ¾ tsp Garlic Powder, ¾ tsp Sea Salt , Chili
- Heat the sauce pan over medium flame and add the cornstarch slurry. Stir very well for one minute until the mixture begins to thicken.
- Next, add the puree mix. Lower the flame and heat the mixture, stirring very often, for 7-10 minutes until the sugar is well dissolved and the ingredients are incorporated and melded together.
- Cool the mixture in the refrigerator in a glass sauce jar. Enjoy!
Notes
- Add more water for less thick version.
- Adjust sugar and salt to your preference. For less sugar, use a slightly more ripe saba banana.
- Be sure not to burn the mixture by using a low flame.
- Keep stirring often.
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