[Modernist Cuisine] Hot Banana Gel (4•166, 3•288)

[Anonymous Modernist 5247]

I am having trouble with oxidation of my bananas. I sous vide them at 88C for 12 minutes and they still turn grey while I sieve them. I looked online for some help and found other people had success with 20-30 minutes, that didn't work for me. I successfully completed the gel and it tasted great, but the color was not yellow. It ended up a grey/brown color. I tried bananas that had just turned yellow, still a little green on the stem and also tried slightly over ripe bananas. I tried apple bananas (bad idea) they get hard and starchy when you sous vide them. Any help that could be provided would be great, thanks in advance for your help.

[Sam Fahey-Burke]

Using ripe bananas, we freeze them and then cook them in the peel. The outside will turn black, but the flesh should stay nice and white. It will never be bright yellow, though.