Homemade Banana Ketchup Recipe

Banana ketchup is a unique and flavorful condiment popular in Filipino cuisine, offering a sweet and tangy twist on traditional tomato ketchup. Made from ripe bananas, vinegar, and spices, this homemade version is easy to prepare and adds a tropical flair to your favorite dishes.

Preparation Time:

  • Prep Time: 10 minutes
  • Cooking Time: 30 minutes
  • Total Time: 40 minutes


  • 4 ripe bananas, peeled and mashed
  • 1 cup white vinegar
  • 1 cup brown sugar
  • 1/2 cup tomato paste
  • 1/4 cup soy sauce
  • 3 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • Salt to taste
  • 2 tablespoons cooking oil


1. Prepare the Ingredients:

  • Mash the ripe bananas using a fork or potato masher until smooth. Set aside.
  • Mince the garlic cloves, finely chop the onion, and gather all the spices.

2. Cook the Aromatics:

  • In a saucepan, heat the cooking oil over medium heat.
  • Add the minced garlic and chopped onion, and sauté until softened and fragrant, about 3-4 minutes.

3. Simmer the Sauce:

  • Add the mashed bananas, white vinegar, brown sugar, tomato paste, soy sauce, ground black pepper, ground cloves, ground cinnamon, ground ginger, ground allspice, and cayenne pepper (if using) to the saucepan.
  • Stir well to combine all the ingredients.

4. Cook and Thicken:

  • Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered, stirring occasionally, for about 20-25 minutes or until the sauce thickens to your desired consistency.

5. Season and Adjust:

  • Taste the banana ketchup and season with salt to taste.
  • If desired, adjust the sweetness by adding more brown sugar or the tanginess by adding more vinegar.

6. Cool and Store:

  • Remove the saucepan from the heat and let the banana ketchup cool to room temperature.
  • Once cooled, transfer the banana ketchup to clean, sterilized jars or bottles with airtight lids.

7. Serve and Enjoy:

  • Use the homemade banana ketchup as a dipping sauce, condiment, or marinade for grilled meats, seafood, or vegetables.
  • Store any leftover banana ketchup in the refrigerator for up to two weeks.

Cooking Tips:

  • Ripe Bananas: Use ripe bananas with brown spots for the best flavor and sweetness.
  • Consistency: If the banana ketchup is too thick, you can thin it out with a little water during the simmering process.
  • Adjust Seasonings: Feel free to adjust the spices and seasonings according to your taste preferences.

Flavor Variations:

  • Spicy Banana Ketchup: Increase the amount of cayenne pepper or add chopped chili peppers for a spicier version.
  • Fruity Twist: Add a splash of pineapple juice or mango puree for a tropical flavor twist.
  • Herb Infusion: Infuse the banana ketchup with fresh herbs like basil, cilantro, or mint for added freshness.

Why You’ll Love This Recipe:

  • Unique Flavor Profile: Offers a sweet and tangy flavor with hints of spice, perfect for adding a tropical twist to your dishes.
  • Homemade Goodness: Made with natural ingredients and free from artificial preservatives or additives.
  • Versatile Usage: Can be used as a dipping sauce, condiment, or marinade for a wide range of dishes.
  • Cultural Experience: Provides a taste of Filipino cuisine and culture right in your own kitchen.


Homemade Banana Ketchup is a delightful condiment that adds a burst of flavor to your favorite dishes. Whether used as a dipping sauce for fries, a condiment for burgers and hot dogs, or a marinade for grilled meats, this unique ketchup offers a taste of the tropics with its sweet and tangy flavor profile. Try making a batch of this homemade banana ketchup and elevate your culinary creations with a touch of Filipino flair!

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