Simple Banana Ketchup Recipe (Ultra Creamy and Sweet) Recipe

Introduction

Discover the unique and ultra creamy sweetness of banana ketchup, a flavorful twist on traditional ketchup that combines ripe bananas with a hint of spice. This simple homemade recipe is perfect for adding a tropical touch to your favorite dishes.

Ingredients

• 3 fresh jalapeños, stemmed
• 1 white onion, halved
• 2-inch knob fresh ginger root, peeled
• 3 garlic cloves, peeled
• 2 ripe bananas, peeled
• ¾ cup white vinegar
• ¼ cup tomato paste
• ¼ cup cane sugar
• 1 teaspoon salt

Instructions

1. Step 1: Gather all the ingredients, making sure the bananas are ripe and the jalapeños are fresh. Measure everything carefully.
2. Step 2: Roughly chop the jalapeños (remove seeds for less heat if desired), white onion, and ginger root using a sharp knife.
3. Step 3: Add the chopped jalapeños, onion, ginger, peeled bananas, garlic cloves, white vinegar, tomato paste, cane sugar, and salt into a blender or food processor.
4. Step 4: Blend on medium-high speed until completely smooth, pausing occasionally to scrape down the sides with a spatula to ensure even mixing.
5. Step 5: Taste the sauce and adjust sweetness, tanginess, or saltiness by adding more sugar, vinegar, or salt, as needed.
6. Step 6: Transfer the banana ketchup to clean glass jars or airtight containers using a spatula.
7. Step 7: Seal the containers tightly and refrigerate. Let the sauce sit for at least one day before using to allow the flavors to meld.
8. Step 8: Enjoy the banana ketchup as a dipping sauce, marinade, or flavor enhancer. Shake or stir well before each use.

Tips & Variations

• For a milder sauce, remove the seeds from the jalapeños before blending.
• Try using brown sugar instead of cane sugar for a deeper flavor.
• Add a splash of lime juice for extra brightness.
• If you prefer a chunkier texture, pulse the blender less for a coarser sauce.

Storage

Store banana ketchup in airtight containers or glass jars in the refrigerator for up to two weeks. The flavors improve after sitting for at least a day. Reheat gently if used as a warm sauce, but it is also delicious served cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of bananas for this recipe?

Ripe yellow bananas work best for sweetness and smooth texture. Avoid green or overly mushy bananas for optimal flavor and consistency.

How spicy is this banana ketchup?

The heat level depends on the jalapeños and whether you remove their seeds. Removing seeds results in mild heat, while keeping them adds a noticeable but balanced spiciness.

Simple Banana Ketchup Recipe (Ultra Creamy and Sweet) Recipe

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★★★★★

4.5 from 56 reviews

• Author: Harper
• Total Time: 10 minutes
• Yield: About 1.5 cups of banana ketchup 1x
• Diet: Gluten Free

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Description

This Ultra Creamy and Sweet Simple Banana Ketchup Recipe combines ripe bananas, fresh jalapeños, and a perfect blend of spices to create a deliciously smooth and flavorful condiment. Easy to make with common pantry ingredients, this homemade banana ketchup offers a unique sweet and tangy alternative to traditional tomato ketchup, ideal for dipping, marinating, or enhancing your favorite dishes.

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Ingredients

Scale 1x2x3x

Vegetables and Fruits

• 3 Fresh jalapeños, stemmed (seeds removed if a milder heat is preferred)
• 1 White onion, halved
• 2-inch knob Fresh ginger root, peeled
• 3 Garlic cloves, peeled
• 2 Ripe bananas, peeled

Condiments and Seasonings

• ¾ cup White vinegar
• ¼ cup Tomato paste
• ¼ cup Cane sugar
• 1 teaspoon Salt

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Instructions

1. Preparation: Gather all the ingredients, ensuring the bananas are ripe and jalapeños are fresh. Measure out the remaining ingredients accurately to streamline the cooking process.
2. Chop Ingredients: Using a sharp knife, roughly chop the jalapeños (removing seeds if a less spicy ketchup is desired), white onion, and ginger root to prepare for blending.
3. Blending: Place the chopped jalapeños, onion, and ginger into a blender or food processor. Add the peeled bananas, garlic cloves, white vinegar, tomato paste, cane sugar, and salt on top.
4. Puree: Blend the mixture on medium-high speed until completely smooth and creamy. Pause occasionally to scrape down the sides with a spatula, ensuring all ingredients are evenly incorporated.
5. Taste and Adjust: Taste the sauce and adjust its flavor by adding more sugar for sweetness, vinegar for tanginess, or salt for seasoning according to your preference.
6. Transfer: Use a spatula to transfer the blended banana ketchup into clean glass jars or airtight containers for storage.
7. Storage: Seal the containers tightly and refrigerate. Let the banana ketchup rest for at least 24 hours to allow the flavors to meld and deepen.
8. Enjoy: Shake or stir before use. Serve your banana ketchup as a dipping sauce, marinade, or flavor enhancer in various dishes.

Notes

• Removing seeds from jalapeños will reduce the spiciness of the ketchup.
• Feel free to adjust the cane sugar amount to make the ketchup sweeter or less sweet.
• The sauce thickens slightly after refrigeration—stir well before serving.
• Store banana ketchup in the refrigerator and consume within 2 weeks for best flavor and freshness.
• You can increase the ginger amount for a more pronounced gingery kick.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Condiment
• Method: Blending
• Cuisine: Filipino-inspired

Keywords: banana ketchup, homemade ketchup, sweet ketchup recipe, creamy banana sauce, Filipino condiment, jalapeño ketchup, banana condiment