Filipino Banana Ketchup Recipe

This Filipino Banana Ketchup recipe was given to me by my friend Melissa when I put out a request for what to make with a hundred Lady Finger bananas ripening all at once. I’m not complaining but previously they have spaced out their ripening so I don’t have to deal with them all at once!

Filipino Banana Ketchup

Lady Finger Bananas

2 tbsp vegetable oil
1 onion, finely chopped
1 tbsp chopped peeled ginger
1/2 tsp ground turmeric
1/4 tsp ground allspice
2 cloves garlic, chopped
1 chilli, seeded and chopped (adjust quantity if you like it hotter)
1 tbsp tomato paste
2 cups very ripe bananas, mashed
1/2 cup white vinegar
1/2 cup brown sugar
2 tbsp soy sauce
2 tbsp dark rum (optional)

Heat the oil in a saucepan over medium heat. Add the onion and cook, stirring until softened, about 5 minutes. Stir in the ginger, turmeric, allspice, garlic and chilli and cook, stirring until fragrant, about 1 minute. Add the tomato paste and cook, stirring until lightly caramelized, about 1 minute. Add the mashed bananas, vinegar, brown sugar, soy sauce and rum, if using, and simmer, stirring occasionally, until slightly thickened, about 10 minutes.