How to Prevent Bananas in a Pie From Turning Brown
Banana cream pie and other pies containing sliced bananas make for yummy desserts. However, sliced bananas in the pie can turn brown and slimy within a day or two. When any fruit is sliced open and exposed to oxygen, especially bananas, the fruit starts to turn brown and decay faster. To keep your sliced bananas firm and fresh, there are a few simple techniques to follow. Does this Spark an idea?
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Things You'll Need
- Bananas
- Knife
- Small bowl
- Basting brush
- Lemon or lime juice
- Plate or cutting board
- Ascorbic acid or Vitamin C powder
Instructions
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Slice each banana width-wise so that each slice is coin-shaped. In a small bowl, pour three or four tbsp. of lemon, lime or orange juice. Lay each slice out on a plate or cutting board and use the basting brush to cover both sides. The acid in the citrus juice helps preserve the freshness in the banana by preventing oxygen from jump-starting the process of decay. The bananas are then ready to use in your pie and should stay fresh for up to four or five days.
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Sprinkle two or three tbsp. of ascorbic acid or Vitamin C powder over the bananas before adding them to your pie. The ascorbic acid protects them in the same way lemon or lime juice works and will keep the bananas fresh for up to five days.
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Slice each whole banana down the middle lengthwise one time instead of in coin-shaped slices. Lay each banana slice in your pie crust, sliced side down. The more times you cut a banana the more opportunity there is for oxygen to reach the fruit and start the decaying process. Laying the bananas sliced side down keeps them fresh because the crust acts like a seal to protect them from rotting. The bananas should stay fresh for approximately five days.
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Tips & Warnings
Use bananas that have just turned yellow in the last day.
References
- Photo Credit Jupiterimages/liquidlibrary/Getty Images
