To keep banana from turning brown in banana pudding you can use a few effective method.

為了防止香蕉布丁中的香蕉變色，您可以使用一些有效的方法。

One, lemon or lime juice.

一個，檸檬汁或酸橙汁。

Toast banana sliced in a small amount of lime or lemon juice.

用少量酸橙汁或檸檬汁烤香蕉片。

The citric acid help prevent oxidation which cause browning.

檸檬酸有助於防止氧化，而氧化會導致褐變。

Two, pineapple juice.

二，菠蘿汁。

Pineapple juice also works well to prevent browning and adds a subtle sweetness to the bananas.

菠蘿汁也能很好地防止香蕉變色，併為香蕉增添微妙的甜味。

Three, ascorbic acid.

三是抗壞血酸。

Sprinkle ascorbic acid, vitamin C powder, on the banana.

在香蕉上撒上抗壞血酸（維生素 C 粉）。

This natural preservatives slow down the browning process.

這種天然防腐劑可減緩褐變過程。

Four, cover immediately.

四，立即覆蓋。

Ensure that the pudding covers the banana slice entirely.

確保布丁完全覆蓋香蕉片。

Exposure to air accelerates browning, so keep them submerged helps.

暴露在空氣中會加速褐變，是以將它們浸泡在水中會有所幫助。

Five, plastic wrap.

五，保鮮膜。

Place plastic wrap directly on the surface of the pudding to minimize air contact.

將保鮮膜直接放在布丁表面，以減少與空氣的接觸。

This method can help keep your banana look fresh and appealing in your banana pudding.

這種方法可以讓香蕉在香蕉布丁中保持新鮮誘人的口感。