AIP Banana Ketchup
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
20 mins
-
Total Time
25 mins
-
Servings
2 cups
-
Calories
321 kcal
-
Course
Condiments
AIP Banana Ketchup
Description
This recipe creates a ketchup variation using very ripe bananas as a naturally sweet base, combined with sautéed garlic, onion, and fresh ginger for aromatic depth. Apple cider vinegar adds tang while molasses, turmeric, cloves, and coconut aminos contribute complexity and saltiness aligned with AIP dietary restrictions. The mixture is cooked down to a slightly thickened consistency, then blended smooth for a sauce-like texture.
The ketchup has a balanced sweet and savory flavor profile, characterized by the fruitiness of bananas and the warm spices. It can be used similarly to traditional ketchup as a condiment or dipping sauce, offering an alternative free of typical allergens and nightshades.
It is recommended to use the banana ketchup within 3 to 5 days for freshness. Additionally, it freezes well in small containers for later use. Optional sweeteners like honey or maple syrup may be added but are not necessary due to the natural sweetness of ripe bananas. The recipe advises using banana ripeness to enhance sweetness without extra sugars.
Ingredients
- 1 tablespoon extra virgin olive oil Avocado Oil is a good substitute
- 2 garlic cloves
- 1/2 yellow onion about 1/2 cup
- 1 teaspoon ginger chopped, fresh
- 4 banana very ripe, about 2 cups
- 1/2 cup apple cider vinegar
- 1 teaspoon molasses Blackstrap molasses is AIP friendly
- 1/2 teaspoon Turmeric ground
- 1/4 teaspoon cloves ground
- 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.
Notes
- Use very ripe bananas to enhance natural sweetness in the ketchup.
- Consume the banana ketchup within 3 to 5 days for best quality.
- The ketchup can be frozen in small containers and thawed when needed.
- Adding honey or maple syrup is optional; the bananas provide ample sweetness.
- Consider checking molasses source for gluten-free suitability if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2cups
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Serving | 1tablespoon | |
| Calories | 321kcal | 16% |
| Carbohydrates | 63g | 21% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 763mg | 32% |
| Potassium | 1011mg | 22% |
| Fiber | 7g | 28% |
| Sugar | 33g | 66% |
| Vitamin A | 152IU | 3% |
| Vitamin C | 24mg | 27% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
