Today I am going to talk about a favorite fruit of almost all Americans- the banana. Bananas are very versatile in baking, cooking, and can be incorporated into many culinary delights as a healthful fat replacer and tenderizer, examples: cream substitute in ice-cream, butter sub. in cookies and bars, and they are extremely complementary in almost all fruit salads! Yummy!
However, when a banana is pealed, sliced, mashed, or pureed, and is left for a time exposed to warm or room temperature air, it never ceases to disappoint us in its rapid color and texture transformation. Yes. Bananas always brown!
If you (the reader) have stumbled upon this blog post on accident – via Google search – in the hopes of finding a solution to keep your bananas from browning, I will save you the time now by saying that I am not about to disclose a secret for keeping them in that lovely creamy-white state. On the contrary! I am going to explain the science behind their turning brown.
Within the banana flesh there is found a particular enzyme called, phenolase, or polyphenoloxidase (long word! I know!), and this enzyme, when in the presence of heat (think of room temperature heat) becomes activated and combines phenolic compounds in the fruit, bundling them up into larger molecules. The molecules eventually grow large enough to absorb light, and thus the surface of the banana fruit appears to be turning brown. Cool eh?
So just remember this “no duh” rule of thumb – you already know it – Unless you prefer eating it brown, eat the banana before it turns that un-appatizing color! And, enjoy every mouthful of God’s merciful provisions! 🙂
Jessica the eldest sister & singer