How do I stop banana buttercream turning brown?

[fanjolina]

I'm icing a cake with banana buttercream that I can't keep refridgerated until it's served. Is the icing going to turn brown? Any way to prevent it?

lemon juice in the banana?

make normal buttercream and put slices of banana on top just before serving?

Ooh, would lemon juice prevent it? Unfortunately logistics mean I won't be able to add the banana at point of serving.

I don't know for sure if it would, but thats all i can think of! It helps keep fruit salad fresh, but bananas turn brown very easily.

Oops, just added lemon juice and it curdled the icing .

Hmm, prob no way to recover that is there?

can you start again? I'd have added the lemon to the banana before adding the banana to the icing.

That's what I did!

Could start again but only have enough ingredients (and time) to make one more batch, so think I'll stick with dull safe vanilla.