Homemade Banana Ketchup

Hot, sweet, tangy: A homemade version of the condiment I’ve been looking for all my life, basically.

Banana Ketchup

Banana Ketchup: Good on almost ANYTHING.

Since discovering it for myself (how did I manage to miss out on it all these years?) at Portland’s fantastico Cuban restaurant Pambiche, this is my favorite condiment, currently being slathered onto everything I possibly can. It originated in the Philippines during WWII, but has been travelling ever since, including to the aforementioned Cuba, where it fits just gloriously.

Try it on grilled dishes, beans and rice, tamales, sweet potato or yucca fries – on any Latin American or Caribbean dish, it’d be hard to go wrong. I particularly like it on the tostones I fell in love with in Costa Rica years ago, as pictured above. This homemade version has no refined sugar, and save for bit of honey, the sweetness comes only from (of course) bananas. 

5.0 from 1 reviews
Banana Ketchup
Prep time
Cook time
Total time
Since discovering it for myself (how did I manage to miss out on it all these years?), my favorite condiment, currently put on everything I possibly can.
Recipe type: Condiment
Cuisine: Cuban
Serves: 1 pint
  • 2 tablespoon coconut oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 2 inches ginger, grated
  • 1 jalapeño, seeded and finely diced
  • ½ teaspoon each ground turmeric and allspice
  • 4 large, ripe bananas, mashed
  • ½ cup white vinegar
  • 1 tablespoons honey
  • 1 tablespoon rum, preferably dark (optional but recommended!)
  • ½ 6 ounce can tomato paste
  • 1 tablespoon coconut aminos (or tamari)
  • 1 teaspoon salt (or more to taste)
  1. In a saucepan over medium-high, saute the onion in the coconut oil for 4-6 minutes, until softened and starting to brown. Add the garlic, ginger, and jalapeno and saute another 2-3 minutes. Stir in all remaining ingredients. Bring to a boil and then reduce to a simmer. Cover and cook for 20 minutes.
  2. Allow to cool for 5 minutes, then use immersion blender to puree to smoothness (adding water as needed for desired thickness - I like it thick, personally, but to each their own), or transfer to a blender and do the same. Transfer to glass container or, once cooled, squeeze bottle, and store in refrigerator for up to 2 weeks.

Other ketchup creations from food bloggers:

Spicy Ketchup from Joy the Baker
Lacto-Fermented Ketchup from Food Renegade
Strawberry Ketchup from In Katrina’s Kitchen
Chipotle Ketchup from Homesick Texan
Slow Cooker Ketchup from Simple Bites

— posted by Anne


  1. Carl Long says

    My whole extended family of scots Irish German and others love Pambiche and their banana lets up, as well as the wonderful Cuban menu. Somebody should be making it for gourmet boutiques here in Portland.


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