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Homemade banana ketchup in a glass jar with ripe bananas, ginger, garlic, spices, a Filipino breakfast plate, and an open notebook
Celine | The Health Detective

Blueprint Kitchen Banana Ketchup

A Filipino favourite and a tribute to María Orosa’s classic. Naturally sweetened with ripe bananas, coloured with tomato paste instead of red dye, and warmly spiced.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 12 about 1 1/2 cups, 2 Tbsp per serving
Course: Condiment, Sauce
Cuisine: Filipino
Ingredients Method

Ingredients
  

  • 1 Tbsp avocado oil or olive oil
  • 1/2 small yellow onion finely chopped
  • 3 garlic cloves minced
  • 1 tsp fresh ginger grated
  • 2 Tbsp tomato paste
  • 2 ripe bananas mashed (yellow with a few brown spots)
  • 1/3 cup apple cider vinegar
  • 1/2 cup water
  • 1/2 tsp smoked paprika
  • 1/4 tsp ground allspice
  • 1/8 tsp ground Ceylon cinnamon
  • 1 pinch ground cloves
  • 1 pinch cayenne optional
  • 1/2 tsp fine sea salt

Method
 

  1. Soften the onion. Warm the oil in a small saucepan over medium heat. Add the onion and cook 5 to 6 minutes, until soft and translucent.
  2. Add the aromatics. Stir in the garlic and ginger. Cook about 1 minute, just until fragrant.
  3. Toast the tomato paste. Add the tomato paste and stir for 1 to 2 minutes, until it darkens slightly. This is where the colour and depth come from.
  4. Simmer. Add the mashed bananas, vinegar, water, smoked paprika, allspice, cinnamon, cloves, cayenne (if using), and salt. Bring to a gentle simmer and cook 15 minutes, stirring often, until thick.
  5. Blend smooth. Let it cool a few minutes, then blend until silky. Immersion blender right in the pot works well. Add a splash of water if it’s too thick. Taste and adjust the salt, vinegar, or heat.
  6. Cool and store. Let it cool completely, then pour into a clean glass jar. Keep refrigerated.