A "stupid" cooking question......How do you keep banana slices from turning color when cut?

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.

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.

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.

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!

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.

Mix in a little lemon juice & take them in a covered container,try to do the slicing just before you leave,in other words minimise the gap between slicing & use,

you can use the juice of a lemon, lime, orange, or any other citrus fruit.**

**for a less intense fruit (from the juice of the fruit you used) add a little bit of water before putting it on the bananas.

lemon juice or can fruit juices work as well

you can wrap them in tin foil