How to keep bananas from turning brown in banana pudding? Simply, you can’t! Bananas do not brown when they are out of the shell. So, you have to learn how to keep them from browning by wrapping and storing them properly. The following are tips on how to do just that.
How to Keep Bananas from Turning Brown in Banana Pudding: First, you must understand how to keep bananas from turning brown in banana pudding by protecting them from air and light. You will have to make use of a brown paper bag in this regard. The reason why is that exposure to the air and light causes oxidation in the skin of bananas. What this means is that you have to brown the bananas prior to you proceed with the preparation of the pudding. Therefore, don’t use brown paper bags or any such plastic wrap as your protection.
Now, how to keep bananas from turning brown in banana pudding by not exposing them to sunlight. You must guard your bananas so that they don’t brown when exposed to sunlight for a long period of time. This is because exposure to sunlight causes the colors of bananas to lighten up. As a result, when you expose them to sunlight, it would be preferable to use banana skins. However, this isn’t very practical.
You also have to know how to keep bananas from turning brown in banana pudding by ensuring proper storage. This may require you to keep the pears or the bananas in an air-tight container or even in a refrigerator so that air doesn’t get trapped inside and spoil the contents. Also, you have to take them out of the refrigerator if you are going to reheat the pudding. Otherwise, the color will just get worse.
How to keep bananas from browning in banana pudding can also be achieved by ensuring the proper handling of the product. For example, you have to ensure that the pears that you are going to use for the preparation of banana cream not only need to be blemish-free but also need to be rind-free. The reason behind this is that brown spots on the surface of unripe bananas are often caused by melanase that develops when the fruit is exposed to sunlight for a long duration. You have to keep in mind that melanase is responsible for turning the brown spots on the surface of the banana brownish.
Moreover, how to keep bananas from browning in banana pudding also means using a proper and sealed container when you prepare the dessert. As we all know, unripe bananas can be kept for days and after this time it is essential to wrap them in a cloth or paper and refrigerate it. Once you have finished using the bananas, you should not reuse them because the brown spots might form again if the solution left inside the banana gets oxidized. If you can keep the bananas out for some days before refrigerating them, you will be able to preserve their freshness for a few days.
Another step that you have to consider on how to keep bananas from browning in banana pudding is to carefully peel the rind. This is probably the most difficult and time-consuming part of this recipe. Even though you can easily make use of an automatic peeler, it is better to leave the task to the professionals. There are many available at the market nowadays, which you can buy if you want to peel your own fruits. However, if you can’t afford to make use of a peeler and are afraid that your bananas are already rind, you may just use a teaspoon of sugar instead of the actual fruit.
Apart from these tips, you also need to know how to keep bananas from turning brown in banana slices. You should always make use of air-tight containers when preparing this type of dessert. These are made from glass and they allow the contents of the container to stay preserved and avoid the brown spots from appearing. It is also essential to regularly remove the pieces of fruit from their packaging so that the air does not get trapped inside and turn the fruit brown.