Banana ketchup


Avoid food waste of ripe bananas


Often there are offers of so-called over ripened bananas in the supermarkets. Do not be fooled: bananas must be well ripened to use before there is a real taste in them. I often buy a proper stack of them when there is a sale of them. I pile them and put them in the freezer, after which they can be used for the world’s easiest ice cream or for the following recipe. There is no law that says ketchup should definitely be made of tomatoes, so here you have the opportunity to try another way to make ketchup.



5 very ripe bananas
Neutral oil
1 large onion
3 – 4 cloves of garlic, finely chopped
2 jalapenos, finely chopped
3 teaspoons ginger, finely chopped
1 teaspoon turmeric
1/2 teaspoon of allspice
1 cup apple cider vinegar
5 tablespoons of honey
1 tablespoon of soy
1 teaspoon salt

How to

Pile the bananas, chop onion, garlic and jalapenos and put it all in a pan with a little oil. Let it simmer for a while and add spices and vinegar other than water. Let it simmer again until it seems “tender”.
Stir it all in a blender and put the mass back into the pan.
Now you should probably adjust your ketchup: If it’s too thick, you need to add water and if you want it sweeter, you’ll need more sugar/honey.


When your ketchup is ready, transfer it to bottles and put on the fridge. You can also choose to add preservative so that it can stay fresh at room temperature.

Variations – options

The amount of chili can always be adjusted to more or less according to your strength. This also applies to the amount of vinegar. Watch out for too much vinegar, because your masterpiece can quickly get too sour.

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