This sauce is bananas. Literally. Originating from the Philippines, banana ketchup is sweet, floral, and unlike anything else in your fridge. It's the condiment people pick up, read the label twice, and then refuse to put down. We use it in the restaurant on our sangas — and it's been a staff meal staple since day one. There's a reason it keeps showing up.
Fancy Hank's version is tangy and bold, with a depth that works far beyond the bottle: as a dipping sauce, a sandwich spread, a glaze on grilled chicken, or stirred through a dressing to make something genuinely interesting.
What is Banana Ketchup?
Banana ketchup is a Filipino condiment made from mashed bananas, vinegar, sugar, and spices. It was created during World War II as a substitute for tomato ketchup when tomatoes were scarce — and it stuck around because it's better. Sweeter, more floral, and more complex than the original.
A tropical twist on a BBQ staple. This Filipino-inspired sauce swaps tomatoes for ripe Aussie bananas, bringing mellow sweetness, gentle spice, and a tang that sneaks up just right. It’s rich, fruity, and a bit cheeky — like summer bottled up and ready for the grill.
Taste: Sweet, tangy, lightly spiced
Texture: Thick and glossy with a smooth pour
Heat Level: Mild 🌶️
Perfect Pairings
Charcoal grilled BBQ port skewers
Pork skewers
Burgers
or anything that needs a hit of sunshine
Chef’s Tips
This sauce is bananas! Story goes that in WW2 American G.I.'s ran outta tomatoes to make ketchup, so they started using using bananas. Our Filipino friends just say that it's too tropical to grown tomatoes 🤷
