Banana Ketchup

Banana ketchup—also known as banana sauce—is a fruit-based condiment from the Philippines. Made from ripe bananas, this sweet and tangy ketchup is a pantry staple in many Filipino households.

The invention of banana ketchup is credited to Maria Orosa, a Filipino food technologist and chemist. During World War II, there was a shortage of tomatoes, the main ingredient in traditional ketchup. Bananas were used as an alternative as they were abundant in the Philippines.

Jump to:

• Is banana ketchup made from real bananas?
• What does banana ketchup taste like?
• Is banana ketchup healthy?
• Where to buy and how to store
• Banana ketchup in Filipino cuisine
• Other ingredient guides you may like
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Is banana ketchup made from real bananas?

Yes. Banana ketchup contains mashed bananas, sugar, starch, vinegar, salt, onion, chili, and garlic. Most commercial brands add red food coloring to resemble tomato ketchup.

What does banana ketchup taste like?

Banana ketchup doesn't taste like bananas at all. It is less tangy and sweeter than traditional ketchup, with a slight fruity undertone. The sweetness comes from ripe bananas and added sugar, while the tanginess is usually from vinegar.

Is banana ketchup healthy?

While bananas are nutritious, the same cannot be said for banana ketchup. It should be consumed in moderation as it contains added sugar and preservatives. These additives can contribute to health issues such as obesity, diabetes, and high blood pressure if consumed in excess.

To make an informed decision, it is crucial to carefully examine a product's nutrition label and ingredients list. A well-balanced diet consists of a variety of whole, nutrient-dense foods and moderate consumption of condiments like banana ketchup.

Where to buy and how to store

Banana ketchup is usually available in Filipino or Asian grocery stores, as well as specialty food stores and online retailers. Jufran and UFC are popular brands.

It is best to store banana ketchup the same way as regular ketchup. Unopened bottles should be kept away from direct sunlight in a cool, dry place. When the bottle is opened, it should be refrigerated and consumed within a few months.

Banana ketchup in Filipino cuisine

Banana ketchup is a versatile condiment, like tomato ketchup. Besides being a condiment, it is also used in marinades, glazes, and as an ingredient in some recipes. Here are some examples:

• Fried foods: Banana ketchup complements the savory and crispy texture of fried foods like Lumpiang Shanghai (Fried Spring Rolls), Tortang Talong (Eggplant Omelet), fried fish, and fried chicken.
• Silog breakfasts: Banana ketchup goes well with most silog-type breakfasts consisting of sinangag (garlic fried rice), itlog (egg), and proteins such as Spam (Spamsilog), hotdogs (Hotsilog), ham (Hamsilog), fried milkfish/bangus (Bangsilog), and fried chicken (Chicksilog).
• Embutido (Filipino Meatloaf): While traditional meatloaf is typically glazed with tomato ketchup before baking, the Filipino version—Embutido—is served with banana ketchup instead.
• Marinades and Glazes: Banana ketchup adds sweetness, color, and its acidity help tenderize the meat. Some examples are Barbecue Pork Skewers and Inihaw na Liempo (Grilled Pork Belly).
• Sweet and Sour: A stir-fried dish with meatballs or chunks of pork, chicken, or fish with a sweet and tangy sauce made with vinegar, ketchup, soy sauce, sugar, and aromatics. It is often cooked with bell peppers, carrots, onions, and pineapple.
• Escabeche (Sweet and Sour Fish): Similar to Sweet and Sour Fish, this dish is often prepared with fried whole fish and stir-fried vegetables such as carrots, onions, and bell peppers. Its sweet and tangy sauce is made with vinegar, ketchup, sugar, and aromatics.
• Filipino Spaghetti: An adaptation of spaghetti with meat sauce, our version is distinctively sweet from banana ketchup and sugar.

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