When making banana pudding it says to dip bananas in lemon juice first before adding. Why?

Answer 1

Keeps them from turning brown. Lemon juice is like a preservative.

Answer 2

The lemon juice prevents the bananas from turning brown. And bananas go a nasty shade of brown too, real dark. And then, of course, they're tube shaped. Even worse when they're mushy.

One time I had some bananas, still in the peel, in the freezer (I was saving 'em for banana loaf). So I took them out and let them thaw, but then I had to go out somewhere and I had already peeled them so I just put the bowl with the bananas (which were now nothing but soft, wet, tubes of pulp) into the fridge. When I got home, I opened up the fridge and gagged at the sweaty armpit odour that wafted out at me. Then I wondered why on earth there was a bowl of poop in my fridge. Those bananas has turned dark brown and it looked horrid! Seizing the opportunity, I dumped the bananas right in the middle of my husband's precious landscaping in the front yard and, upon leaving for work, he assumed some huge dog and had left a bigger pile and some idiot owner neglected to clean it up. Oh he fumed about it for days, what an anal-retentive yutz. Cheers!

Answer 3

The lemon juice will help keep the bananas from turning brown. Bananas, apples, and avocadoes will turn brown very quickly once they are peeled and exposed to air. The lemon juice won't affect the flavor.

The brown color doesn't mean the food is spoiled, but it won't look as pretty as the original color.

Answer 4

Dipping the sliced bananas in lemon juice keeps them from turning brown too fast.

Answer 5

Cos sliced bananas will darken when exposed to air; to keep them from turning brown, toss the slices with a little citrus juice.

Note: Store bananas in a paper bag at room temperature if they need ripening.
To prevent bananas from getting overripe, store them in the refrigerator. The skin will turn an alarming black, but the bananas themselves will be fine.

Happy Holiday!

Answer 6

I think it may be to kill the bacteria on the banana beause bacteria cannot adapt to live i such a low pH of an environment and so they die. I'm not sure about how to make pudding but it may be so that the bacteria on the banana do not interfere with the cultured bacteria in the pudding.

Answer 7

when you add lemon to any fruit,veg it stops it from going that horrible brown colour,id much rather eat a cake with yellow banana than brown,wouldnt you.

Answer 8

It prevents the banana from turning black.

Answer 9

it does slow the browning process and helps as a preservative.

Also to help slow the browning process, cut with a plastic knife to aid in slowing oxidation.

Answer 10

the citric acid prevents browning.