A double banana is a fruit with both a peel and a stem that is cut into three segments.
In this recipe, we will make a double-banana cake with just one slice.
The recipe yields about six dozen double bananas.
I found a single-bananana cake at a grocery store in Florida, and the texture was similar.
The only difference was that it was sliced twice.
I have seen this technique used to make a variety of cakes, from strawberry muffins to chocolate chip cookie dough.
To make this cake, I used 1 cup (200 grams) of pecan seeds, 2 teaspoons of vanilla extract, 2 tablespoons (40 grams) fresh ginger, 1 teaspoon cinnamon, 1 cup fresh strawberries, and 1 tablespoon (25 grams) unsweetened cocoa powder.
I followed the directions on the package for baking the cake.
When the cake is finished, you can peel it and slice it again.
It is best to peel and slice double bananas as soon as they are ready.
To prepare the cake, you will need to remove the peel from the fruit and slice them into three pieces.
To cut the fruit, cut it in half lengthwise and then cut it into half again.
Cut each half lengthways into quarters.
Cut into six equal pieces.
Put the halves into a food processor or blender.
Add the pecans, vanilla extract and ginger.
Process for 30 seconds.
Add sugar and blend until the mixture is smooth.
Add more sugar as needed to make the mixture more smooth.
Pour into prepared pan and cover with foil or plastic wrap.
Bake at 350 degrees for 25 to 30 minutes.
You can freeze the double bananas for up to a week or freeze them in plastic bags for up 1 month.
Recipe by Julia L. Smith, RD, BSN Nutrition Facts Double Banana Cake Amount Per Serving (1/2 cup) Calories 210 Calories from Fat 54 % Daily Value* Total Fat 5g 7% Sodium 210mg 3% Potassium 583mg 13% Total Carbohydrates 28g 12% Dietary Fiber 8g 32% Sugars 12g Protein 16g 32.2% Vitamin A 5% Vitamin C 2% Calcium 2% Iron 10% * Percent Daily Values are based on a 2000 calorie diet.