Homemade Banana Ketchup

Close-up of banana slices
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  • Total: 105 mins
  • Prep: 15 mins
  • Cook: 90 mins
  • Yield: 3 1/2 cups (56 servings)
Nutritional Guidelines (per serving)
28 Calories
0g Fat
7g Carbs
0g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 3 1/2 cups (56 servings)
Amount per serving
Calories 28
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrate 7g 2%
Dietary Fiber 0g 1%
Protein 0g
Calcium 11mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Banana ketchup? If you haven't heard of this condiment, you may not be able to imagine how good it is. Although there is a little tomato in this ketchup, it's the flavor of the bananas that shines through. Banana ketchup is especially good with pork and chicken.

Banana ketchup is commonly found in the Philippines, where they experienced a shortage of tomatoes during World War II and switched to making ketchup from bananas. It is used in many of the same ways you would use tomato ketchup, including on hot dogs and hamburgers as well as grilled meat.

Whether you grew up enjoying it or you want to try it but don't want to venture to a specialty store, use this recipe for banana ketchup.


  • 1/2 cup golden raisins
  • 1/3 cup sweet onions (chopped)
  • 2 large garlic cloves (quartered)
  • 1/3 cup tomato paste
  • 4 large bananas (very ripe, peeled, and sliced)
  • 1 1/3 cup cider vinegar (divided)
  • 3 to 4 cups water
  • 1/2 cup dark brown sugar (packed)
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon chipotle chili pepper (or to taste)
  • 1/4 cup light corn syrup
  • 2 teaspoon allspice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 2 tablespoons dark rum

Steps to Make It

  1. Place the raisins, onions, garlic, tomato paste, bananas, and 2/3 cup vinegar in the bowl of a food processor fitted with the metal blade.

  2. Process until it is smooth, and pour it into a large, heavy saucepan.

  3. To the banana mixture in the saucepan, add remaining 2/3 cup vinegar, 3 cups water, and the brown sugar, salt, and ground chipotle chili pepper. Stir to combine.

  4. Bring the mixture to a boil over medium-high heat, stirring often. Reduce the heat to low, and cook uncovered, stirring the ketchup occasionally, for 1 hour and 15 minutes.

  5. If the ketchup gets too thick and begins to stick, add some of the remaining water (up to 1 cup).

  6. Add corn syrup, allspice, cinnamon, nutmeg, and cloves. Cook over medium-low heat, stirring often, for another 15 minutes or until it is thick enough to coat a metal spoon.

  7. Stir in the rum, and remove the pan from heat. Let it cool for 10 minutes.

  8. Push the ketchup through a fine strainer, mashing the solids with the back of a spoon.

  9. Let it cool to room temperature.

  10. Pour the banana ketchup into glass bottles or jars, cover, and refrigerate.


  • Use the banana ketchup within one month.
  • Banana ketchup is especially good as a condiment with pork and poultry.