I am making some tropical desserts for a going away party for a friend of mine who is moving to hawaii. My question is - I am making some stuff that will have sliced bananas in it and I am wanting to make these desserts on Friday and they will not be eaten until Saturday evening, what do I need to do so the bananas won't turn that ugly brown/black color? is there something that can be done or am I just out of luck? thanks everyone
there will be quite a bit of banana so can I just fill a bowl with lemon juice and then dump all the bananas in and then just pour thru a strainer to drain of the juice?
there will be quite a bit of banana so can I just fill a bowl with lemon juice and then dump all the bananas in and then just pour thru a strainer to drain of the juice?
sure, go for it! (well, unless you're me who'd figure out a way to spill it all over!)
Doug, would sliced bananas stay ok inside the cake with a filling (like buttercream or bettercreme) as long as they're dipped? I always thought about using sliced bananas, but thought by the time we eat the cake the bananas would be yucky brown...
air (that dreaded free-radical inducing oxidation agent) causes the browning.
the citric acid in lemon juice neutralizes the chemicals in the bananas that turn brown when exposed to air.
then, if you stash them away someplace, like inside a cake smothered in BC where the air can't get to them, they won't brown much at all -- tho' they will continue to "ripen" and get softer and softer -- so still need to serve them "soon" (day or 2)
personally I'd mix them w/ boston creme filling -- yum -- banana creme pie filling (toss in a few vanilla wafers.....)
ok... i'm hungry for a big bowl of my mom's old fashioned southern banana pudding now...
oh, sorry to hijack... glad to have this info though... i'd been thinking about making a banana cream filling... i have some bavarian cream and might add soem sliced bananas to it. yummmmmm
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