I am making some banana cupcakes for the first time on friday and topping it with the a slice of banana but I know banana turns brown when being left out. Is there a way to prevent that from happening?

You need some kind of acid. Freshly squeezed pineapple or lemon juice works, but could make them soggy.

There's something called Fruit Fresh that you could use, I think.

Why don't you use dried banana chips?

I have never done it with bananas but I know tossing apples in lemon juice helps to keep them from becoming brown.

Yes, you can taste the lemon juice, of course. That's why maybe you should use the Fruit Fresh or just banana chips. Or find, an alternative (if no one is allergic to nuts), like candied peanuts. I'm making the David Lebovitz banana cake with mocha frosting and candied peanuts this weekend. Heard it is delicious.

Here's the link to Fruit-Fresh
http://www.freshpreserving.com/pages/new_products/2.php?pid=294

And the link to the candied peanuts.
http://www.bonappetit.com/blogsandforums/blogs/badaily/2010/05/david-lebovitz-dessert-recipe-banana-cake.html

Thanks for the advice guys!

this may be totally off, but why not do a banana chip, perhaps half dipped in chocolate. Tasty and still kinda gives you the look. Hope I am not too off base.

i,m just sending this link so you can see at the bottom, it says to dip your banana slices in lemon juice so they won,t turn brown.


http://www.duncanhines.com/recipes/cupcakes/lindseyusiak/cinnamon-banana-cupcakes-with-a-caramel-twist

Thanx for the pix! I made the banana this morning and they tasted delicious!!!! my question is can I leave them out or do they have to be in the fridge since it's has bananas in it? I made them for a party for 7pm

No refrigeration necessary.