In the past when I would prepare a banana pie, I would always dip the bananas in lemon juice to avoid browning before I would place them on the pie. This allowed my banana pie to last a good five days before the bananas change their color. Recently, my friend Diane from God’s Saving Health Ministry introduced another way just in case you’re out of lemon juice. Since lemon juice acts as a preservative when coating fruits and vegetables. She recommends you crush 2 vitamin C tablets in a small bowl of water and then coat your fruit or veggies with the vitamin c and water solution. This will avoid darkening.
