I would like to slice some bananas in advance of actually using them. Is there something I can do to keep them from turning brown that will not alter the flavor or texture? With avocados, I just run them under cold water.
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Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
You might be able to pop it in the freezer to use in a smoothie or let slowly defrost later, but to be perfectly honest -- not sure there's a good way to do this. I don't believe juicing a bit of citrus over it would help a banana, though you could give that a whirl...
I've not found a good way to do this--neither citrus nor yogurt seems to quite do the trick. But I can tell you that a half banana, still in the peel, can be kept from turning brown on its exposed end by spreading a bit of peanut butter or cream cheese over it. It's delicious to bite off later!
drizzle with a citrus juice