How Do I Keep Bananas From Turning Brown

Baking By stacey71 Updated 25 Aug 2010 , 1:47pm by LindaF144a

stacey71 Posted 21 Aug 2010 , 9:30pm
post #1 of 4

I am planing on adding some bananas to my vanilla batter but am worried about them turning brown. I know bananas turn brown when exposed to the air but since they will be in the batter, will the cake protect them from the air?

3 replies
jmr531 Posted 21 Aug 2010 , 9:47pm
post #2 of 4

You can toss the banana in some sort of citrus juice (lemon, lime, orange) to prevent them from browning. If you don't want the extra juice in the batter, you can pat the banana slices with a paper towel before adding them to the batter.

scp1127 Posted 25 Aug 2010 , 10:15am
post #3 of 4

I have made lots of banana cakes and have not put citrus on them when adding them to batter. BUT... they will take on a stronger flavor each day. I can only keep a banana cake for two days. By the third day it has an overwhelming banana taste that is not good. These are scratch cakes, but I can't see how this would change with a box.

LindaF144a Posted 25 Aug 2010 , 1:47pm
post #4 of 4
Quote:
Originally Posted by jmr531

You can toss the banana in some sort of citrus juice (lemon, lime, orange) to prevent them from browning. If you don't want the extra juice in the batter, you can pat the banana slices with a paper towel before adding them to the batter.




Ditto. In fact they just mentioned this on an episode of Chopped.

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