Description

This homemade banana ketchup recipe transforms simple meals with its sweet, tangy, and vibrant flavor, offering a healthier, family-friendly condiment perfect for adding excitement to weeknight dinners, snacks, or veggies.

Ingredients

Scale

1 kg ripe bananas, peeled and roughly chopped (preferably Saba or Cavendish, use slightly overripe ones for richer flavor and natural sweetness)
240 ml white vinegar
150 g light brown sugar, packed
120 ml water
4 cloves garlic, minced (20 g)
1 medium yellow onion, finely diced (150 g)
1 tablespoon fresh ginger, grated (10 g)
2 tablespoons tomato paste (30 g)
1 teaspoon fine sea salt
0.5 teaspoon cayenne pepper powder (adjust to desired heat)
3 tablespoons Gochujang (Korean chili paste) (45 g)
1 tablespoon toasted sesame oil
1 teaspoon alcohol-free vanilla extract
1 tablespoon toasted white sesame seeds, for garnish
1 tablespoon fresh chives, finely chopped, for garnish

Instructions

Sauté Aromatics: In a large, heavy-bottomed pot over medium heat, sauté the finely diced yellow onion until translucent and softened, about 5-7 minutes. Add the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
Combine and Simmer: Add the roughly chopped bananas, white vinegar, light brown sugar, water, tomato paste, fine sea salt, and cayenne pepper powder to the pot. Stir everything well to combine the vibrant mixture.
Cook Until Soft: Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the bananas are very soft and easily mashable with a spoon.
Blend Until Smooth: Carefully remove the pot from the heat. Using an immersion blender directly in the pot, or by transferring the mixture in batches to a standard blender, process until it is completely smooth and creamy. (If too thick, add a tablespoon or two of water). For an extra-fine texture, pass the blended mixture through a fine-mesh sieve.
Infuse and Thicken: Return the smooth banana mixture to the pot over low heat. Stir in the Gochujang, toasted sesame oil, and alcohol-free vanilla extract. Mix thoroughly until the Gochujang is fully incorporated and the ketchup has a uniform reddish-orange color. Continue to simmer over low heat, stirring frequently, for another 20-30 minutes, or until it has thickened to desired ketchup-like consistency.
Cool and Store: Remove from heat and allow the banana ketchup to cool completely before transferring to airtight jars. Store it in the refrigerator.
Serve with Flair: To serve, spoon the glossy, rich banana ketchup into a small serving bowl. Garnish generously with toasted white sesame seeds and a vibrant sprinkle of finely chopped fresh chives.

Notes

For busy cooks, super precise chopping is not needed since everything gets blended; pre-minced garlic can also be used for extra speed. For a refined sugar-free version, swap light brown sugar with coconut sugar or maple syrup. For a milder tang, use apple cider vinegar instead of white vinegar. Adjust cayenne pepper or add chili flakes/hot sauce for a spicier ketchup. An extra tablespoon of tomato paste can deepen savory notes.

Prep Time: 25 minutes
Cook Time: 55 minutes
Category: Condiment
Method: Stovetop, Blending
Cuisine: Fusion

Nutrition

Serving Size: 1 tablespoon (15 ml)
Calories: 50 calories
Sugar: 10 g
Sodium: 110 mg
Fat: 1 g
Saturated Fat: 0.1 g
Unsaturated Fat: 0.4 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 1 g
Protein: 0.5 g
Cholesterol: 0 mg

Keywords: banana ketchup, homemade, condiment, tangy, sweet, family-friendly, Gochujang, easy, stovetop, healthy