Banana Ketchup!

blevinandwomba

So I had two very large ripe bananas to use this morning, and I already had banana cookies and chocolate banana muffins in the freezer. I didn't want to bake anything else, so what to make... banana ketchup, of course! I halved this recipe and adapted it to my dietary preferences and what I had on hand.

https://www.foodnetwork.com/recipes/food-network-kitchen/filipino-style-banana-ketchup-3537284

So my recipe was

1 tbs. coconut oil

1/2 cup mince onion

1 1/2 tsp. grated ginger (easier to grate if frozen. We keep chunks of ginger in the freezer)

1/4 tsp. turmeric

1/8 tsp allspice

1 medium clove of garlic, minced

1 tbs. minced hot green pepper ( I used some roasted anaheim from the freezer- it was fairly spicy for an anaheim)

1 finely chopped medjool date

2 large ripe bananas, mashed smooth (1 cup)

1/4 cup vinegar ( I used a mix of white wine vinegar and sherry vinegar, 'cause that's what I had. Sherry vinegar is very acidic, so my final result was probably tangier than it would have been otherwise)

1 tbs. coconut aminos ( like soy sauce- I am sensitive to soy, so I limit my use.)

salt ( because coconut aminos isn't as salty as soy sauce)

Heat coconut oil in a deep pot ( splatters!) over medium heat and add minced onion. Cook onion, stirring, until just starting to brown, 5 or so minutes. Add ginger, turmeric, allspice, garlic, pepper and date, and stir constantly for 1 minute or until fragrant. Add banana, vinegar, and coconut aminos. Cook a couple minutes, salt to taste, and blend with immersion blender if desired. Cook, stirring frequently, for 10- 15 minutes to thicken.

Results: Hot from the pan, I absolutely loved it. I thought it was the easiest and best ketchup I had ever made. I ate it on some leftover roasted chicken and beets that I fried with a little butter, and it was awesome. Once cold, the banana flavor was a little strong, and I ended up adding more salt and some crushed red pepper. Overall, I am very excited to make a balanced tasting ketchup that has no added sugar.

I think this would make a wonderful hot sauce with more peppers and probably more vinegar and salt.

By the way, many credit Maria Ylagan Orosa with inventing banana ketchup. Take a moment and look her up; she was a brilliant scientist and a real patriot.

Torey

Wow! Never would have thought to use bananas in ketchup.

Kelley

Me either. I can't wait to try it. I want my grandkids to quit using honey mustard and ranch dressing; they mix them, yuck!