Baklava-Inspired Brown Butter Banana Bundt Cake
This Baklava-Inspired Brown Butter Banana Bundt Cake is the perfect balance of soft, fluffy banana cake and sweet, nutty goodness. Infused with rich brown butter and topped with a baklava-inspired nut mixture, it bakes to a golden, caramelized perfection. Finished with a honey glaze, this cake is a decadent treat that’s perfect for any occasion.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
All-purpose flour
Baking soda
Baking powder
Cinnamon
Salted
Mashed ripe bananas
Salted butter
Brown sugar
Granulated sugar
Eggs
Vanilla extract
Greek yogurt
Buttermilk (sub: apple cider vinegar or lemon juice mixed with milk of choice)
Nuts of choice; I used a mixture of pistachios, walnuts, and almonds
Maple syrup
Powdered sugar
Honey
Milk of choice
Why You’ll Love a Baklava-Inspired Brown Butter Banana Bundt Cake:
Soft and Fluffy Texture: The brown butter banana cake base is tender and light, making every bite irresistibly soft and moist.
Rich Almond Frangipane Topping: The creamy almond frangipane adds a luxurious layer of flavor reminiscent of classic almond croissants.
Toasted Slivered Almonds for Crunch: A sprinkling of toasted slivered almonds provides the perfect contrast with a delightful crunch in every slice.
Elegant Presentation: Topped with powdered sugar and a vanilla glaze, this cake looks stunning on any brunch or dessert table.
Perfect for Any Occasion: Whether for breakfast, brunch, or dessert, this versatile cake is suitable for every gathering or quiet indulgence.
Warm, Nutty Brown Butter Flavor: The nutty richness of brown butter enhances the banana cake base, taking it to the next level.
Delicate Vanilla Glaze Finish: A drizzle of vanilla glaze ties all the flavors together with a sweet and aromatic touch.
Elevated Banana Cake Twist: This isn’t your average banana cake—it’s a sophisticated fusion of banana bread and almond croissants.
Crowd-Pleasing Dessert: The combination of classic banana flavors with almond and brown butter is sure to impress friends and family.
Easy to Make Yet Impressive: Despite its elegant appearance, this cake is straightforward to prepare, perfect for bakers of all levels.
Tips for Making a Baklava-Inspired Brown Butter Banana Bundt Cake:
Use Ripe Bananas: Ensure that your bananas are overripe, with brown spots, to bring out the natural sweetness and make the cake moist. The riper the bananas, the better!
Brown the Butter for Richness: Brown the butter to enhance the flavor of the cake. The nutty undertones of the brown butter will complement the bananas and the baklava-inspired nut topping beautifully.
Grease and Flour the Bundt Pan Generously: To prevent the cake from sticking, grease the bundt pan generously with butter and dust it with flour. This step ensures the cake comes out easily and preserves the caramelized nut topping.
Layer the Nut Topping: For the perfect presentation, add the baklava-inspired nut topping (made with walnuts, pistachios, and almonds) to the bottom of the bundt pan before the batter. This way, when you invert the cake after baking, the golden caramelized nuts will be on top.
No Need to Sift Dry Ingredients: Unlike some recipes, you don't need to sift the dry ingredients for this cake. Just mix them together and incorporate them into the wet ingredients for a quick and easy batter.
Bake at 350°F for 55-60 Minutes: Bake the cake at 350°F for 55-60 minutes, checking for doneness around the 30-minute mark. If the top starts to brown too quickly, tent the cake with foil to prevent over-browning while the inside finishes baking.
Check for Doneness: To ensure the cake is cooked through, insert a toothpick or cake tester into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done.
Let the Cake Cool Before Inverting: Allow the cake to cool for about 10-15 minutes in the pan before inverting onto a plate. This helps the cake set and prevents it from breaking.
Pour the Honey Glaze After Baking: Once the cake is inverted and fully cooled, pour the honey glaze over the top. This glaze will give the cake a shiny finish and add a touch of sweetness, enhancing the flavor.
Serve Warm for Maximum Enjoyment: For the best experience, serve the cake warm. Pair it with a scoop of vanilla ice cream for a comforting dessert, or enjoy it on its own with a cup of coffee or tea.
Make Ahead for Special Occasions: This cake is perfect for preparing in advance. You can make it a day ahead and store it, then warm it up in the oven right before serving.
Store Leftovers Properly: Store any leftovers in an airtight container at room temperature for up to 3-4 days. To freeze, wrap the cake tightly in plastic wrap and aluminum foil, and freeze for up to 3 months.
How to Store a Baklava-Inspired Brown Butter Banana Bundt Cake:
Store at Room Temperature: After the cake has cooled, store it in an airtight container at room temperature for up to 3-4 days. This will help maintain its soft, fluffy texture and preserve the caramelized nut topping.
Refrigerate for Longer Shelf Life: If you'd like to keep the cake fresh for a longer period, you can store it in the refrigerator for up to 1 week. Just make sure to wrap it tightly to prevent it from drying out.
Freeze for Long-Term Storage: For long-term storage, wrap the cooled cake tightly in plastic wrap and aluminum foil before placing it in a freezer-safe bag. It will keep well for up to 3 months in the freezer. To serve, let it thaw overnight in the fridge, then warm it up in the oven or microwave.
Store the Honey Glaze Separately: If you have leftover honey glaze, store it in a small airtight container in the fridge for up to 1 week. You can easily reheat it and drizzle it over the cake when ready to serve.
Keep the Cake Moist: To help prevent the cake from drying out while storing, place a slice of bread in the container. The bread will absorb excess moisture, keeping the cake soft and moist.
Serving Leftovers: To reheat the cake, simply place individual slices in the microwave for about 15-20 seconds, or warm the whole cake in the oven at 350°F for about 10 minutes. The cake will regain its softness and the glaze will become wonderfully gooey.
Slice and Freeze Individual Portions: If you want to freeze individual portions of the cake, slice it before freezing. This way, you can easily thaw only the amount you need, and enjoy a freshly warmed piece whenever you like.
FAQs:
Q: What makes this banana bundt cake "baklava-inspired"?
A: This cake gets its baklava-inspired twist from the caramelized nut topping. A blend of walnuts, pistachios, and almonds is sprinkled on the bottom of the bundt pan before the batter, creating a golden and crunchy topping when inverted. The addition of brown butter in the cake batter adds a nutty richness that complements the banana flavor, making it even more decadent.
Q: How do I make sure the topping doesn’t stick to the bundt pan?
A: To prevent the topping from sticking, grease the bundt pan generously with butter and dust it with flour. This will ensure that the cake and caramelized nut topping come out of the pan easily and retain their beautiful shape.
Q: Can I skip sifting the dry ingredients for this recipe?
A: Yes, there's no need to sift the dry ingredients for this cake. Simply mix them together and add them to the wet ingredients. This makes the process quicker without compromising the cake's texture.
Q: How do I layer the nut topping and cake batter in the bundt pan?
A: The nut topping mixture should be added to the bottom of the bundt pan before the batter. When the cake is baked and inverted, the golden nuts will form a beautiful topping. Be sure to evenly distribute the nuts on the pan’s bottom for even caramelization.
Q: How long do I bake this bundt cake?
A: Bake the cake at 350°F for 55-60 minutes, checking it around the 30-minute mark. If the top is becoming too golden too quickly, tent the cake with foil to prevent overbaking while the inside continues to cook.
Q: How can I tell when the cake is fully baked?
A: The cake is done when the edges are golden brown and a toothpick or cake tester inserted into the center comes out clean. The cake should also feel firm to the touch but still slightly springy in the center.
Q: What should I do if the cake starts to brown too quickly on top?
A: If the top of the cake is browning too quickly, cover it with aluminum foil loosely for the remaining baking time. This will allow the cake to bake evenly without the top becoming overdone.
Q: Can I make this cake in advance?
A: Yes, this cake can be made in advance! Store it in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 3 months. To serve, allow it to thaw at room temperature and drizzle with the honey glaze just before serving.
Q: Can I substitute the nuts in the topping?
A: Absolutely! While the recipe uses walnuts, pistachios, and almonds, feel free to substitute them with any other nuts you prefer, such as pecans, cashews, or even macadamia nuts. Just make sure to toast the nuts slightly to enhance their flavor before adding them to the topping mixture.
Q: How do I make the honey glaze for the cake?
A: The honey glaze is simple to make: heat honey and powdered sugar together until smooth. Drizzle it over the warm cake for a sweet, glossy finish that perfectly complements the rich banana and nutty flavor of the cake.
Q: Can I serve this cake warm?
A: Yes! Serving the cake warm is ideal, especially with the honey glaze on top. The cake remains soft, moist, and rich, with the warm glaze adding an extra layer of sweetness and flavor.
Check out my other banana recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make this baklava-inspired brown butter banana bundt cake. Happy baking!
