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. 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
