Here’s a recipe for a Filipino classic AIP Banana Ketchup. This fruity condiment is a tomato free ketchup that’s AIP friendly.
Why is it called banana ketchup?
Well, it’s made with bananas. But it still has the tangy and sweetness of ketchup just minus the tomatoes.
What goes well with banana ketchup?
Everything that goes well with ketchup like Crispy Baked Sweet Potato Fries or Sweet Potato Chicken Poppers.
What ketchup is whole30 approved?
Luckily this recipe is Whole30 approved. It does include bananas, which should be limited while Whole30. But it doesn’t include any refined sugar like conventional ketchup.
How to make AIP Banana Ketchup
1. Heat oil in a sauté pan over medium heat. Add the garlic, onion and ginger. Sauté for about 3-5 minutes or until the onions are translucent.
2. Add the mashed bananas to the pan and stir to combine.
3. Next add the vinegar, molasses, turmeric, cloves, coconut aminos, salt and water to the pan. Again, stir to combine. Let cook for about 10 minutes or until slightly thickened.
4. Remove the pan from the heat and let cool slightly. Transfer to a bowl (appropriate for an immersion blender) or food processor. Blend until smooth using food processor or immersion blender.
Tips for making the BEST AIP Banana ketchup
- Using super ripe bananas add to the sweetness.
- You’ll need to use this recipe within 3-5 days.
- You can also freeze the ketchup in small containers and then just pull out the container when you’re ready to use.
If you like this tomato free ketchup, you’ll love these other AIP condiments.
- Instant Pot Orange Marmalade
- Dairy Free Tzatziki
- AIP Guacamole
- AIP Smoked Oyster Dip
- AIP Mayo (Egg Free Mayo Recipe)
- Strawberry Salsa
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AIP Banana Ketchup
Equipment
- Immersion Blender for food processor
Ingredients
- 1 tablespoon Extra virgin Olive Oil Avocado Oil is a good substitute
- 2 Garlic cloves
- 1/2 Onion about 1/2 cup
- 1 teaspoon Fresh Ginger chopped
- 4 ripe Bananas about 2 cups
- 1/2 cup Apple Cider Vinegar
- 1 teaspoon Molasses
- 1/2 teaspoon Ground Turmeric
- 1/4 teaspoon Ground Cloves
- 1 tablespoon Coconut Aminos
- 1/2 teaspoon Salt
- 1/2 cup Water
Instructions
- Heat oil in a sauté pan over medium heat. Add the garlic, onion and ginger. Sauté for about 3-5 minutes or until the onions are translucent.
- Add the mashed bananas to the pan and stir to combine.
- Next add the vinegar, molasses, turmeric, cloves, coconut aminos, salt and water to the pan. Again, stir to combine. Let cook for about 10 minutes or until slightly thickened.
- Remove the pan from the heat and let cool slightly. Transfer to a bowl (appropriate for an immersion blender) or food processor. Blend until smooth using food processor or immersion blender.
Nutrition
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise.
- I always use Himalayan sea salt or Celtic sea salt, unless otherwise noted.
- The majority of my recipes are strict AIP or include notations for reintroductions. However while I make every effort to label non-AIP ingredients and recipes sometimes they slip past me. If you have questions, please ask in advance.
Did you make this recipe? I love hearing your thoughts on my recipes so please rate and comment below.
Wow, everyone needs to try banana ketchup! As someone who can't eat tomatoes or even beets and cherries (so no AIP ketchup for me), this recipe is perfect. I made it the other day with some modifications due to my dietary restrictions and it is so tangy and delicious. Even my husband (who had his doubts at first) thought it was incredible. I will definitely be making banana ketchup on the regular. Thank you for the recipe!
I'm so happy that you enjoy this recipe as much as my family does. Thanks for sharing!
Try it and you’ll like it!
Woooowwww!! Congratulations!! That's awesome! Keep it up dude!
Thanks!