If you have to prepare a fruit salad or garnish a cake, the black banana slices might ruin your work from an aesthetic point of view.
Usually are commonly used some drops of lemon juice (or any citrus fruit juice) over the sliced bananas to prevent them from turning brown. In that case, the vitamin C contained in lemons acts as an antioxidant. However, the sweet taste of bananas is altered by the acid contained in citrus juice and it’s not always appetizing.
The solution is simple and fast, but you need to do it before you peel the banana.
In a pot, deep enough, bring water to a boil then submerge the hole banana completely and keep it underwater until the skin turns dark. At that point, quickly remove banana from the hot water and wash it under cold running water to stop the cooking process.
Proceed as usual on peeling and cutting the banana.
A simple solution to save your bananas from browning!