Like if you want to slice them and put them on top of a cream pie.....Does it work if you dip the banana slices into lemon juice after you cut them? Or does some other method work better?
Thanks guys!
SSA Registered Disabled PWD KING ♕♛
Favorite Answer
Pour 3 or 4 inches of water in baking pan and bring the water to hard boil. Put unpeeled banana in the pan. Make sure the banana is laying flat and is completely submerged in the boiling water. Keep banana in the water for 1 or 2 minutes until the banana turns dark charcoal color. Remove the banana from the water and peel immediately. Bananas treated using the "Boiling Water Treatment" will not turn dark in pies or salads.
brendan- da man and da myth
Citric acid in the form of lemon juice will prevent sliced bananas from turning color. The same is true with liquid eggs - the product alot of breakfast restaurants use when making lots of scrambled eggs. The ingredients in Liquid Eggs is whole eggs and citric acid as a preservative.
Jen H
Put a little lemon juice over them to keep them browning. Do the same with apples too, or any fruit that will brown once cut. It works, and it doesn't affect the taste of the bananas so don't worry.
eienmomo
in the canning or spices section of the grocery store, they sell a small bottle of what's called acsorbic acic for about 4 bucks. read the directions, but you just need a slight sprinkle and it will prevent the browning. works good for freezing or canning fruits too. the jar i have is called "fresh fruit" it's 5 oz, white with a green top. hope that helps!
Josie Jo
I only know about the lemon juice. I also then dip in castor sugar and that gives a little bit of sweetener and shine to the banana.