Before discussing how to overcome blackened bananas, it is important to understand the cause. Bananas can change color to black due to the oxidation process. Polyphenol oxidase (PPO) enzymes react with oxygen in the air, causing the color change. Excessive heat and exposure to air during the cooking process can accelerate this reaction.

The following are some methods that can help steam bananas without causing them to turn black.1. Choose the Right BananaThe type of banana chosen greatly affects the end result. Some types of bananas, such as raja bananas or kepok bananas, are more resistant to color changes. In addition, choose bananas that are not too ripe because overly ripe bananas are more susceptible to oxidation.

Soaking bananas in a solution of saltwater and lemon before steaming can inhibit the activity of PPO enzymes. Here's how: Dissolve one teaspoon of salt or one tablespoon of lemon juice in one liter of water. Soak peeled bananas in this solution for 5-10 minutes before steaming. Drain and dry the bananas before placing them in the steamer.

Make sure to use a steamer with a tight cover to minimize air exposure. Use medium heat and steam the bananas for 15-20 minutes. Do not steam for too long as it can accelerate oxidation. Wrapping the bananas with banana leaves or aluminum foil before steaming can also help protect them from steam and direct air exposure.

Immediately remove the bananas from the steamer once they are cooked and let them cool at room temperature. Storing hot bananas in a covered container can increase humidity and accelerate color changes. If not consumed immediately, store in an airtight container in the refrigerator.

Steaming bananas without peeling their skin can prevent color changes. The banana skin serves as a natural protection against exposure to air and heat. After steaming, peel the banana skin and enjoy. Source: Diadona.