Roasting the bananas before mixing them into this flourless honey and walnut cake deepens the flavour of this light, gluten-free dessert.
Definitely a cake to try as it has super potential. I would suggest lowering the temperature, though. I baked for 25 minutes at 175°C and it almost burned the top but the bottom was soggy. I used a 9" round cake pan as described in the notes. So, low and slow may be the key to a uniform doneness. I used coconut oil for vegetable oil and added some dark chocolate chips on top. Thank you for the recipe. - 20 Jan 2017 (Review from Allrecipes US | Canada)
I followed the recipe as directed. the bananas had too much liquid. I baked the cake for 40 minutes and it was still mush. the taste was okay, but the texture was awful. I may try again, but not cook the bananas first. - 31 May 2017 (Review from Allrecipes US | Canada)