What Keeps Bananas From Turning Brown in a Recipe?

Keeping bananas from turning brown in a recipe can be a challenge. Browning has two causes: oxidation and caramelization. Oxidation is the browning which occurs when bananas are exposed to the air, and caramelization takes place when the sugars of the banana are exposed to heat. Ripe bananas have a high sugar content, making it much easier and faster for them to caramelize than other ingredients. Pay close attention to cooking time, temperature and preparation. By doing so, you will have control over how brown your bananas will become.

Instructions

1. 

   Peel and slice your bananas into "coins," by going crosswise. You could also choose to cut them into halves along the length of the banana. If making a Mediterranean recipe, sprinkle bananas with lemon juice or coat with plain yogurt. If the recipe is Latin or Caribbean, use lime juice. For Asian-inspired recipes, coat bananas in orange juice, plum sauce or apricot sauce. Apple cider or beer works well with German or Amish recipes. Try port or sherry for Northern European cooking. The acids in each of these substances help prevent oxidation and caramelization.

2. Prepare bananas as close to serving time as possible if they are to be used as a garnish. The less time exposed to the air, the less browning will occur.

3. Add bananas to your dish after other ingredients have had a chance to cook. This reduces the amount of time available for caramelization to occur. Reduce heat before adding bananas. Making banana bread or flamed banana recipes are exceptions to this rule. In banana bread, the bananas are mashed and evenly distributed throughout the dish. In flaming recipes, caramelizing is the whole point.

4. For fresh banana dishes that will need to sit on a buffet, freeze the bananas before sprinkling with the various juices and liqueurs from step one. The lower beginning temperature helps slow the oxidation process even further when coupled with the acids in the juices.

5. Serve banana dishes early in the meal to maintain the freshest appearance and flavor.

Resources

• Bananas
• Sugars and Caramelization
• Food Acidity, Oxidation and Temperature