• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Banana Ketchup

  • Recipe Submitted by on

Category: Condiments

 Ingredients List

  • 1/2 c Golden raisins
  • 1/3 c Coarsely chopped onions
  • 2 lg Garlic cloves
  • 1/3 c Tomato paste
  • 1 1/3 c Cider vinegar
  • 4 lg Ripe bananas; peeled, cut
  • -into chunks
  • 3 c Water; (3 to 4)
  • 1/2 c (packed) dark brown sugar
  • 1 1/2 ts Salt
  • 1/2 ts Cayenne pepper
  • 1/4 c Light corn syrup
  • 2 ts Ground allspice
  • 3/4 ts Ground cinnamon
  • 3/4 ts Freshly grated nutmeg
  • 1/2 ts Freshly ground black pepper
  • 1/4 ts Ground cloves
  • 2 tb Dark run


I've never tried this but I suspect that it's quite similar to the Filipino
Jufran and Mafran sauces that I love so much. They're made from bananas
also and taste like catsup *should* taste.

Combine the raisins, onions , garlic, tomato paste and 1/3 cup vinegar in
the container of a food processor., Process the mixture until smooth.
Transfer the mixture to a large, heavy saucepan.

Add the banana chunks and another 1/3 cup vinegar to the food processor
container. Process the mixture until smooth. Transfer the banana mixture
to the saucepan. Add the remaining 2/3 cup vinegar, 3 cups water, brown
sugar, salt and cayenne pepper.

Bring the mixture in the saucepan to a boil over medium-high heat, stirring
frequently. Reduce the heat to low and cook the ketchup, uncovered,
stirring occasionally, for 1 1/4 hours. If the ketchup threatens to stick
to the bottom of the pan at any point, add some of the remaining water, up
to 1 cup.

Add the corn syrup, allspice, cinnamon, nutmeg, pepper and cloves to the
ketchup. Cook the ketchup over medium-low heat, stirring frequently, for
15 minutes longer, or until it is thick enough to coat a metal spoon. Stir
in the rum. Remove the ketchup from the heat and let it cool a few minutes.

Force the ketchup through a fine sieve to strain it, pressing down hard on
the solids. Remove the ketchup from the heat and let it cool to room
temperature. Store the banana ketchup, covered in the refrigerator for up
to 1 month.

Makes about 3 1/2 cups.

San Francisco Chronicle, date unknown.

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