Baklava Inspired Brown Butter Banana Bundt Cake

This baklava inspired brown butter banana bundt cake transforms the beloved Middle Eastern pastry into an elegant, cake-form dessert that’s surprisingly approachable for home bakers. The nutty richness of brown butter perfectly complements sweet bananas, while layers of cinnamon-spiced nuts and a honey glaze capture the essence of traditional baklava. With its stunning presentation and complex flavors, this bundt cake delivers bakery-quality results with straightforward techniques.

Recipe Details

Prep Time: 25 mins
Cook Time: 55 mins
Total Time: 1 hour 20 mins
Servings: 12
Difficulty: Medium

Ingredients

For the Cake:

• 1 cup (2 sticks) unsalted butter
• 3 large ripe bananas, mashed (about 1¼ cups)
• 1¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup granulated sugar
• ½ cup packed light brown sugar
• 2 large eggs, room temperature
• ½ cup buttermilk
• 1 teaspoon vanilla extract

For the Nut Filling:

• 1 cup mixed nuts (walnuts, pistachios, almonds), finely chopped
• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cardamom
• 2 tablespoons melted butter

For the Honey Glaze:

• ⅓ cup honey
• 3 tablespoons unsalted butter
• 2 tablespoons water
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Prepare your pan and oven. Preheat oven to 350°F. Generously butter a 10-12 cup bundt pan, making sure to coat all grooves. Dust with flour, tapping out excess.
2. Brown the butter. Place 1 cup butter in a light-colored saucepan over medium heat. Stir constantly as butter melts, foams, and turns golden amber with a nutty aroma, about 5-7 minutes. You’ll see brown bits at the bottom and smell a toasted fragrance. Remove from heat and let cool for 10 minutes.
3. Make the nut filling. Combine chopped nuts, ¼ cup granulated sugar, cinnamon, cardamom, and 2 tablespoons melted butter in a bowl. Mix until nuts are evenly coated and mixture holds together slightly.
4. Combine dry ingredients. Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
5. Mix wet ingredients. In a large bowl, whisk the cooled brown butter with both sugars until combined. Add eggs one at a time, beating well after each addition. Stir in mashed bananas, buttermilk, and vanilla until smooth.
6. Combine batter. Add flour mixture to banana mixture, stirring just until combined. Don’t overmix – a few lumps are fine.
7. Layer the cake. Pour half the batter into prepared bundt pan, spreading evenly. Sprinkle nut filling over batter, leaving a 1-inch border around edges. Top with remaining batter, spreading to cover nuts completely.
8. Bake the cake. Bake for 50-55 minutes, until a toothpick inserted in center comes out with just a few moist crumbs attached. The top should be golden brown and spring back lightly when touched.
9. Cool and remove. Cool in pan for 15 minutes, then invert onto a wire rack. Let cake cool completely before glazing, about 1 hour.
10. Make the glaze. Combine honey, 3 tablespoons butter, water, vanilla, and salt in a small saucepan. Bring to a gentle boil, then reduce heat and simmer for 2 minutes until slightly thickened.
11. Glaze the cake. Place cooled cake on serving plate. Pour warm glaze slowly over cake, allowing it to drip down sides. Let glaze set for 10 minutes before serving.

Tips for Success

Brown butter timing matters. Watch carefully during the browning process – butter can go from perfect to burnt quickly. The key indicators are the nutty aroma and golden color with visible brown bits.

Banana ripeness is crucial. Use bananas that are very ripe with brown spots for maximum flavor and natural sweetness. They should mash easily with a fork.

Don’t skip the cooling time. Let the cake cool completely before glazing. Warm cake will cause the glaze to run off instead of setting properly.

Nut distribution tip. Keep the nut filling away from the pan edges to prevent sticking and ensure even removal from the bundt pan.

Recipe Variations

Chocolate twist: Add ¼ cup cocoa powder to the flour mixture and reduce flour by ¼ cup for a chocolate version.

Extra spice: Include ½ teaspoon ground ginger and ¼ teaspoon nutmeg to the cake batter for more warming spices.

Different nuts: Try pecans, hazelnuts, or macadamia nuts in place of the traditional baklava nuts.

Cream cheese glaze: Replace honey glaze with a cream cheese glaze made from 4 oz softened cream cheese, 1 cup powdered sugar, and 2-3 tablespoons milk.

Storage Instructions

Store covered at room temperature for up to 3 days or refrigerate for up to 1 week. The cake actually improves after a day as flavors meld together.

For longer storage, wrap unglazed cake tightly and freeze for up to 3 months. Thaw overnight and add fresh glaze before serving.

Nutritional Highlights

This baklava inspired brown butter banana bundt cake provides potassium from bananas, healthy fats from mixed nuts, and the antioxidant benefits of cinnamon and cardamom. The brown butter adds depth of flavor while the honey glaze provides natural sweetness.

Serving Suggestions

Serve slices with a dollop of Greek yogurt or vanilla ice cream to complement the rich flavors. A cup of strong coffee or chai tea makes an excellent pairing that echoes the warm spices in traditional baklava.

This cake makes an impressive centerpiece for dinner parties or holiday gatherings. The beautiful bundt shape and glossy glaze create an elegant presentation that’s sure to impress guests. Try making individual mini bundt versions for special occasions or gift-giving.