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AIP Banana Ketchup

Here’s a recipe for a Filipino classic AIP Banana Ketchup. This fruity condiment is a tomato free ketchup that’s AIP friendly.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Condiment
Cuisine: Asian, Filipino
Keyword: aip, aip condiment, aip diet, AIP ketchup, autoimmune protocol
Servings: 2 cups
Calories: 321kcal
Author: Beth Chen

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

Serving: 1tablespoon | Calories: 321kcal | Carbohydrates: 63g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 763mg | Potassium: 1011mg | Fiber: 7g | Sugar: 33g | Vitamin A: 152IU | Vitamin C: 24mg | Calcium: 40mg | Iron: 1mg