If you enjoy banana cream pies, you may have seen your bananas turning brown and wondered why. We know just how to stop this from happening.
Since oxygen is a banana's worst "enemy," cutting them should be left until the very end of the baking process, as recommended by Cooking Light.
The sliminess of the banana slices is more likely to be a problem than the color when it comes to your banana cream pie.
However, there are a few things you can do to assist postpone the browning that occurs naturally when a peeled banana begins to oxidize.
To prevent the bananas from browning too quickly, Serious Eats recommends stacking them with pastry cream.
My Recipes suggests "spritzing" bananas with citrus juice. However, this procedure can lead to a banana-citrus cream pie if used too much.
Cooking Light suggests using honey diluted with water to "coat" banana slices. This approach prevents browning and sweetens fruit.
Banana cream pie, according to My Recipes, is best consumed the day it is made, but can be stored in the fridge for up to three days.