Is there a powder that prevent peeled bananas from turning black? But they have to still edible.?!
Is there a powder that prevent peeled bananas from turning black? But they have to still edible.?
My mom is making a banana nut cake... and I suggested that between the pieces she could put bananas with whipcream. We liked the idea but she said they would turn black.
Answers:
Hi,
as the first 'answerer' suggests lemon juice is a good way to stop them runing black...however, there are reasons banana turns black...it happens for two reasons...
1, When the flesh is exposed to air. So if the banana is totally covered by the cream it should not go black anyway (and lemon juice will affect the cream, possibly turning it into sour cream.)
2, Age...bananas can turn black very quickly even while still in their skins. So...I think the best thing is to choose 'newish' bananas that have absolutely no trace of blackening when peeled (though don't put unripe 'green' banans in as they will probably never 'ripen' enough in the cake). (you see? Even bananas can be contrary!)
The other, and most simple and enjoyable solution is to not leave the cake for any length of time...when it's made-start chomping! It sounds delicious (now if you could only award a slice of cake instead of measly points...?)
Hope it turns out ok.
Cheers,
BobSpain