According to the website, Live Strong, banana pulps starts reacting to the air and turning brown once you peel them. While you can’t avoid the chemical reaction, you can slow down the process with a few kitchen tricks.
One way to stop the browning is to dip or brush the banana slices with acids like vinegar, lemon juice, lime juice, pineapple or other acidic fruits.
If applying the acids directly affects the taste too much, add a small amount of lemon juice or vinegar to cool water.
