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Homemade Banana Ketchup Recipe

Homemade Banana Ketchup Recipe

Banana ketchup is a uniquely Filipino creation with a rich history and versatile uses. This homemade version captures the authentic flavors of the Philippines while being accessible to make in your own kitchen. Say goodbye to store-bought versions and hello to this delicious, made-from-scratch condiment that will transform your meals.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 3 days
Total Time 3 days 35 minutes
Course Side Dish
Cuisine Filipino
Servings 2 cups
Difficulty Medium

Ingredients
 

For the annatto oil:

  • 1 ½ cups vegetable oil
  • 2 tablespoons annatto achuete seeds
  • 2 cloves garlic minced
  • 1 teaspoon black peppercorns

For the banana ketchup:

  • 5 large fully ripe bananas
  • 2 tablespoons annatto oil
  • 2 cloves garlic minced
  • 1 medium white or yellow onion chopped
  • 2 tablespoons tomato paste
  • 1 tablespoon white distilled vinegar
  • 2 cups water
  • 2 tablespoons light corn syrup
  • 1 tablespoon soy sauce Filipino or Chinese variety
  • 1 teaspoon sweet paprika
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon red pepper flakes optional, for spicy version
  • ¼ cup sugar
  • 2-3 drops red food color optional

Instructions
 

Day 1: Prepare the annatto oil and freeze the bananas

  • Make the annatto oil: In a small saucepan over medium heat, combine oil, annatto seeds, garlic, and peppercorns. Bring to a boil, then lower heat and simmer for 3 minutes. Watch carefully to prevent garlic from burning.
  • Steep the oil: Remove from heat and let steep until room temperature, about 1 hour. Strain and discard solids. Store in a clean mason jar and refrigerate overnight.
  • Freeze the bananas: Peel bananas and place in an airtight container. Freeze overnight.

Day 2: Make the banana ketchup

  • Thaw the bananas: Remove from freezer and thaw completely, 1-2 hours.
  • Mash the bananas: Once fully thawed, thoroughly mash until they form a thick pulp.
  • Sauté aromatics: Heat 2 tablespoons annatto oil in a medium saucepan over medium heat. Add garlic and onion and sauté until translucent, about 2 minutes. Add tomato paste and fry for 2 minutes.
  • Combine ingredients: Add mashed bananas and vinegar, combining well. Add water, corn syrup, soy sauce, paprika, salt, pepper, and red pepper flakes (if using).
  • Simmer: Cook on low heat until the vinegary scent fades, 6-8 minutes. The ketchup should coat a spoon similar to store-bought ketchup.
  • Finish and cool: Add sugar and food coloring (if using) and mix well. Turn off heat and allow to cool completely.
  • Blend: Use an immersion blender or food processor to blend until smooth.
  • Store: Transfer to clean mason jars and refrigerate for 2-3 days before using to allow flavors to develop.

Tips from Lola's Kitchen

  • Ripeness matters: Use very ripe Cavendish bananas for the best flavor and natural sweetness.
  • Freezing trick: Freezing bananas before use halts the ripening process, preserving your desired sweetness level.
  • Color options: Traditional banana ketchup has a reddish color. While annatto oil and paprika provide natural coloring, you can add a few drops of red food coloring for that classic vibrant hue.
  • Flavor development: Like many homemade condiments, banana ketchup tastes best after resting in the refrigerator for a few days, allowing the flavors to meld and develop complexity.
  • Extra annatto oil: This recipe makes more annatto oil than needed for the ketchup. Save the remainder as a flavorful addition to marinades and other Filipino dishes.
Tried this recipe?Let us know how it was!