Banoffee pie? Won't banana go brown?!
Next stage is whipping the cream, & adding the banana. I know that banana goes brown after it's been sitting out. Will it be okay if it's mixed in with the cream? Although I'm supposed to use some for the topping.
I was hoping to chill it, and eat it tomorrow. Will the banana still be okay? or would I be better to add the cream, and just use the banana fresh when I'm going to eat it?
Answers: I am making banoffee pie, and I'm chilling the caramel/biscuit base at the minute.
Next stage is whipping the cream, & adding the banana. I know that banana goes brown after it's been sitting out. Will it be okay if it's mixed in with the cream? Although I'm supposed to use some for the topping.
I was hoping to chill it, and eat it tomorrow. Will the banana still be okay? or would I be better to add the cream, and just use the banana fresh when I'm going to eat it?
When ever I've done banoffee pie for work, its always been toffee first, then when a portion is on order, the banana is sliced and placed on top as opposed to putting it the middle. Looks better for presentation always looks fresh, and will keep longer, so no need to rush to eat it just savour and enjoy.
Hopes this adds to your options.
just follow the directions. i'm pretty sure that whomever came up with this recipe has already conquered the brown banana controversy.
you need to mix cream and banana together then it wont go brown
I'm not famillar with the recipe but usually a little lemon juice on the bananas or the use of apricot jam does the trick!
Just toss the cut banans w/ a bit of lemon juice, then dry off, before putting under toffee layer.
You could use lemon or this stuff called Fruit Fresh, It's the same idea of lemon juice(acid). It works great!