How do you keep a banana from browning?!
How do you keep a banana from browning?
Answers: You don't.
Once a banana has been picked, it's in a natural state of "rotting", up until the time you eat it. The idea is to allow it (or any fruit) to get to the perfect "balance point" between unripe and rotten. That's when it's delicious.
The best you can do is store the bananas---NOT in any kind of bag---in a cool, dark place where there is air circulation, like inside a cupboard. Don't refrigerate or freeze them; that will accelerate the browning (it won't hurt the banana flavor, though).
Also, if possible you should hang the bananas (from the stem end) while they are stored. There will be less bruising, and therefore less browning. keep it out of the sun.. Put lemon juice on it and this will keep it from browning for a while. A lot of bakers use the lemon juice with there apples to keep apples from browing especially if your making 20-30 pies.
There is also a item at almost any grocery stores by the produce that you spray on and you get the same effect. You don't. However you may slow down the process simply by keep bananas away from other fruits as the gases produced tend to speed up the rotting process. And don't simply disregard a banana with brown skin, many times the fruit is still good. When they go bad, make banana bread, muffins or cakes. The best thing is to buy bananas at various stages of ripeness.
I buy a couple that are ripe, a couple that are almost ripe, and a few green ones. That way I am not stuck with an entire bunch of overripe ones.
However, if I do have overripe ones, into the freezer they go. When I have enough (3-4) I make serveral dozen banana nut muffins. Yummy! You don't...it's inevitable...however....I do freeze my bananas right away so their like fresh when I use them in smoothies and such....for baking....I just let them do their thing....the browner the better I say.....