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The idea of using lemon juice is really great. I do a lot of cooking and I've been using lemon juice for years.This works great with potatoes as well, which is just about as bad as bananas to turn dark after pealing. Here's something you may want to try: when making a banana pudding, peal and slice the bananas as usual and toss them in the limon juice. This will give your pudding the most wonderful tangy taste. I find the contrast between the very subtle sour taste and the sweet taste to be absolutely marvelous. For six bananas I use one to two tablespoons. Go easy at first and then adjust to suit your taste.