Nothing is more unappetizing than cutting into a banana pie and finding that the bananas have turned brown. Bananas quickly turn brown when peeled and exposed to air, but there is a way to keep them fresh for pies and puddings. A perfect, yummy looking pie will be the final result if you add a few quick steps during the preparation.

Squeeze the juice from one lemon into a shallow bowl. You can also use several tablespoons of bottled lemon juice or crush a vitamin C tablet into a quarter cup of water. The citric acid in the lemon juice or vitamin C will slow down the process of browning by neutralizing the enzyme growth on the surface of the banana.

Slice the bananas. Dip each slice into the lemon juice or vitamin C mixture, covering all sides.

Have your other ingredients for the pie ready to go. After you have dipped the banana slices, put the pie together as quickly as possible. The bananas will taste fresher and further discoloration will be prevented.

Keep the finished pie in the refrigerator until ready to serve and refrigerate any uneaten pieces. By doing this, your banana pie will keep that fresh banana appearance longer.


  • The lemon juice will not affect the taste of the pie.

  • Lemon juice can be used on many fruits to inhibit browning. Sliced apples and pears will also benefit from its use.

  • Overripe bananas are best used in breads and cookies. Use fresh bananas for pies and puddings.

  • Toss any leftover banana slices in a single layer on a cookie sheet and dry in a low oven overnight for banana chips. Kids love them and they are a nutritious snack.