Español Grow This

Banana Ginger Sauce

Inspired by banana ketchup, a condiment from the Philippines, this sweet and tangy sauce is the perfect addition to many dishes!
A bowl of banana ginger sauce is shown with raw veggie strips and grilled tofu kebabs for dipping.
Prep time: 15 minutes
Cook time: 20 minutes
Makes: 1 cup
Nutrition Facts: View label

Ingredients

1 Tablespoon vegetable oil 
¼ cup finely chopped onion 
1 ½ teaspoons minced peeled ginger 
¼ teaspoon turmeric 
⅛ teaspoon allspice 
1 clove garlic, minced or ¼ teaspoon garlic powder 
1 to 2 Tablespoons minced jalapeño pepper 
1 ½ teaspoon tomato paste 
2 very ripe bananas, mashed (about 1 cup) 
¼ cup white vinegar 
1 to 2 Tablespoons packed brown sugar 
1 Tablespoon low-sodium soy sauce

Directions

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh fruits and vegetables under running water before preparing.
  3. Heat the oil in a small saucepan on medium heat. Add onion and cook until softened, 3 to 5 minutes. Stir the onion a few times as it cooks.
  4. Add ginger, turmeric, allspice, garlic and jalapeño. Stir for about 1 minute.
  5. Add tomato paste. Stir for about 1 minute.
  6. Add mashed bananas, vinegar, brown sugar and soy sauce. Simmer for 7 to 10 minutes, stirring occasionally, until the sauce thickens a little.
  7. Scrape the sauce into a container, cover and refrigerate for 3 to 4 days.

Notes

  • Use as a dip with vegetables or as a condiment with cooked meat, beans, tofu, vegetables or grains.
  • Thin with a little water to use as a salad dressing.
  • Try with Food Hero Eggplant Omelet (Tortang Talong)

Comments

Submitted by walscaro on Sat, 09/23/2023 - 15:35

Wow, this sauce is amazingly delicious! I made a batch to go with the eggplant omelet but will use it as a dip for veggies and a spread for upcoming sandwiches. It's nice to have another tasty use for over-ripe bananas.

You might also like...

Recipes A to Z (without photos)

Beet Dip
A bowl of beet dip is served with jicama, carrot and celery sticks.

Beet Dip

Fresh earthy flavor combined with tangy lemon and creamy tahini makes this a flavorful and colorful dip!
Prepare:
10 minutes
Makes:
2 cups
Honey Mustard Green Beans
Bowl of green beans coated with sauce.

Honey Mustard Green Beans

Green beans are tossed in a blend of mustard, honey and vinegar. A great side dish!
Prepare:
10 minutes
Cook:
15 minutes
Makes:
4 cups
Coconut Chicken Salad
Plate of shredded chicken with vegetables and coconut flakes served next to rice.

Coconut Chicken Salad

This simple chicken salad is our version of chicken kelaguen, a favorite recipe from Micronesia. Enjoy the blend of crisp vegetables, chicken, coconut, hot peppers and fresh lemon. Excellent the next day, too!
Prepare:
20 to 30 minutes
Makes:
5 cups
Tuna Cabbage Salad
Tuna Cabbage Salad served on slices of toast.

Tuna Cabbage Salad

Light and healthy salad with shredded cabbage and a creamy dressing.
Prepare:
10 minutes
Makes:
2 cups
Vegetables and Turkey Stir-Fry
Plate of rice with a turkey and vegetable topping.

Vegetables and Turkey Stir-Fry

Quick and easy turkey meal with garlic, ginger and whole grain noodles.
Prepare:
10 minutes
Cook:
10 minutes
Makes:
6 cups
Peanut Sauce
Bowl of Peanut Sauce shown with bowls of raw vegetables for dipping.

Peanut Sauce

This smooth and nutty sauce is so easy to make. It adds savory flavor to grilled chicken and meats, noodle dishes, stir-fries and grain bowls. It's even delicious as a dip for raw vegetables.
Prepare:
10 minutes
Makes:
about ½ cup