Ingredients:

  • 2 Tbsp (30 ml) Neutral Cooking Oil (Canola or Vegetable)
  • 4 cloves (20 g) Fresh Garlic, finely minced
  • 4 cups (800 g) Very Ripe Bananas (Saba or Cavendish), sliced
  • 1 cup (240 ml) White Distilled Vinegar
  • 1/2 cup (120 ml) Water
  • 3/4 cup (150 g) Dark Brown Sugar, packed
  • 1 1/2 tsp (8 g) Fine Sea Salt
  • 1 tsp (5 g) Onion Powder
  • 1/2 tsp Ground Allspice
  • 1/4 tsp Ground Cloves
  • 1/2 tsp Freshly Ground Black Pepper
  • Pinch Cayenne Pepper (Optional)
  • 1-2 drops Red Food Colouring (Liquid, Optional)

Instructions:

  1. Sauté Aromatics: Heat the neutral oil in a heavy-bottomed saucepan over medium heat. Add the minced garlic and sauté until fragrant (60–90 seconds). Do not burn the garlic. Remove from heat and set aside momentarily.
  2. Combine Wet Base: In a high-speed blender jug, combine the sliced bananas, distilled vinegar, water, and the sautéed garlic/oil mixture.
  3. Add Seasonings: Add the brown sugar, salt, onion powder, black pepper, allspice, ground cloves, and cayenne (if using).
  4. Blend Thoroughly: Secure the lid and blend on high speed until the mixture is completely smooth and uniform. Scrape down the sides if necessary.
  5. Initial Simmer: Pour the blended mixture back into the clean saucepan. Bring the mixture to a low, rolling simmer over medium-low heat, stirring constantly to prevent the bottom from scorching.
  6. Reduce and Thicken: Reduce the heat to the lowest setting. Allow the ketchup to cook uncovered for 35 to 45 minutes, stirring frequently (every 5-10 minutes) as it thickens. Exercise caution as the mixture will splutter.
  7. Check Consistency: The ketchup is ready when it has reduced by approximately one-third, coats the back of a spoon, and holds its shape slightly when stirred.
  8. Colour & Final Seasoning: If using, stir in the red food colouring now. Taste and adjust the salt, sugar, or vinegar balance if necessary. (It should be noticeably sweeter and tangier than standard tomato ketchup.)
  9. Strain (Optional): For a velvety professional texture, carefully press the warm ketchup through a fine-mesh sieve into a clean bowl, discarding any large bits of spice or banana fibre.
  10. Cool: Allow the ketchup to cool completely at room temperature before transferring it to sterilised jars or airtight containers.
  11. Store: Seal and refrigerate. The ketchup will thicken considerably once chilled.