Can bananas still be eaten if they turn black after cooking

Bananas that turn black after cooking are generally edible, and the color change is mainly caused by polyphenol oxidation reactions caused by high temperatures. Blackened bananas may have a decreased taste and sweetness, but they are still safe to consume if there is no mold or odor.

During the heating process, polyphenols in the flesh of bananas undergo enzymatic browning upon contact with oxygen, similar to the principle of browning after apple cutting. High temperature will accelerate this reaction, causing the flesh color to darken to brown or black. This phenomenon does not produce harmful substances and only affects the appearance and some flavors. If bananas only have blackened skin and intact flesh, they can still be eaten after peeling. Bananas cooked are easier to digest and suitable for people with weaker gastrointestinal function. If bananas have an abnormal sour odor, mucus, or mold after cooking, they may have spoiled. In such cases, the fruit pulp may be contaminated with mold, producing harmful substances such as penicillin, and continued consumption may cause abdominal pain and diarrhea. Especially in high temperature and humid environments during summer, if boiled bananas are stored for more than 4 hours, the risk of microbial reproduction significantly increases. It is recommended to refrigerate and consume them as soon as possible.

When cooking bananas in daily life, a small amount of lemon juice or vinegar can be added to delay oxidation and blackening. Choose bananas with moderate maturity for cooking, as overripe bananas are more prone to softening, rotting, and blackening. People with poor digestive function can mash cooked bananas and eat them with oats, which can retain nutrients and reduce gastrointestinal burden. If abnormal color changes occur after cooking bananas, they should be stopped from consumption to avoid food safety risks.