Instructions

1. Squeeze the juice from one lemon into a shallow bowl. You can also use several tablespoons of bottled lemon juice or crush a vitamin C tablet into a quarter cup of water. The citric acid in the lemon juice or vitamin C will slow down the process of browning by neutralizing the enzyme growth on the surface of the banana.

2. Slice the bananas. Dip each slice into the lemon juice or vitamin C mixture, covering all sides.

3. Have your other ingredients for the pie ready to go. After you have dipped the banana slices, put the pie together as quickly as possible. The bananas will taste fresher and further discoloration will be prevented.

4. Keep the finished pie in the refrigerator until ready to serve and refrigerate any uneaten pieces. By doing this, your banana pie will keep that fresh banana appearance longer.