How to Make Banana Baklava with Honey Syrup – The Best Easy Fusion Dessert Recipe

Have you ever wondered what happens when you combine the creamy sweetness of ripe bananas with the crispy, honey-drenched layers of traditional baklava? This unexpected fusion creates a dessert experience that’s both familiar and excitingly new.

This banana baklava recipe takes the classic Middle Eastern pastry and gives it a tropical twist that will have your taste buds dancing. The caramelized banana filling nestled between flaky phyllo sheets creates a texture and flavor combination that’s simply irresistible.

Whether you’re a seasoned baker or trying your hand at phyllo dough for the first time, this Middle Eastern banana dessert offers a rewarding culinary adventure that’s well worth the effort.

Ingredients List

Gather these ingredients to create your banana baklava masterpiece. Each component plays a crucial role in building the complex flavors and textures that make this dessert so special.

For the Filling:

• 4 large ripe bananas (spotty ones work best for sweetness)
• 1 cup chopped walnuts
• 1/2 cup chopped pistachios
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• Zest of 1 lemon

For the Pastry:

• 1 package (16 oz) phyllo dough, thawed according to package instructions
• 1 cup unsalted butter, melted

For the Honey Syrup:

• 1 cup honey
• 1/2 cup water
• 1/2 cup granulated sugar
• 1 tablespoon fresh lemon juice
• 1 cinnamon stick
• 3 whole cloves
• 1 strip of lemon peel

Substitution Tips: Can’t find pistachios? Almonds make a wonderful alternative. For a vegan version, use coconut oil instead of butter and agave or maple syrup in place of honey.

Timing

Preparation Time: 45 minutes (including phyllo preparation and banana filling)

Baking Time: 50 minutes

Cooling and Soaking Time: 4 hours (minimum)

Total Time: About 5 hours and 35 minutes

While this may seem lengthy, the actual hands-on time is only about an hour – 30% less active cooking time than traditional baklava. The rest is passive baking and soaking time, during which you’re free to handle other tasks.

Step-by-Step Instructions

Step 1: Prepare the Banana Filling

In a large bowl, mash the ripe bananas until smooth with just a few small chunks remaining. Add the chopped walnuts, pistachios, brown sugar, cinnamon, cardamom, cloves, and lemon zest. Stir until thoroughly combined. The mixture should be fragrant and slightly sticky.

Step 2: Prepare Your Workspace

Preheat your oven to 325°F (165°C). Brush a 9×13-inch baking dish with melted butter. Unroll the phyllo dough and cover it with a slightly damp kitchen towel to prevent it from drying out while you work. Keep the melted butter nearby with a pastry brush.

Step 3: Layer the Base

Place one sheet of phyllo in the buttered baking dish, letting it hang over the edges if necessary. Brush lightly with melted butter. Repeat this process with 7 more sheets, brushing each with butter, creating a sturdy 8-layer base. Don’t worry if sheets tear slightly – the layering will hide imperfections.

Step 4: Add First Banana Layer

Spread half of the banana-nut mixture evenly over the phyllo layers. Press down gently to create an even surface. The filling should be distributed uniformly to ensure consistent flavor in every bite.

Step 5: Create the Middle Phyllo Layer

Add 6 more sheets of phyllo on top of the banana filling, brushing each sheet with butter as before. These middle layers create the distinctive texture contrast that makes banana baklava recipe so special.

Step 6: Add Final Banana Layer

Spread the remaining banana-nut mixture over the middle phyllo layers, again pressing gently to create an even surface. This dual filling approach ensures banana goodness throughout the entire dessert.

Step 7: Complete the Phyllo Top

Layer the remaining phyllo sheets on top (about 8-10 sheets), brushing each with butter. For the final sheet, brush generously with butter to achieve a golden-brown top during baking.

Step 8: Score and Bake

Using a sharp knife, carefully cut diagonal lines through the top layers of phyllo to create diamond or square shapes. Be sure to cut only about 3/4 of the way through – not all the way to the bottom. Bake for 45-50 minutes, until the top is crisp and golden brown.

Step 9: Prepare the Honey Syrup

While the baklava bakes, combine honey, water, sugar, lemon juice, cinnamon stick, cloves, and lemon peel in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and let cool slightly. Remove the whole spices and lemon peel before using.

Step 10: Soak and Rest

When the banana baklava recipe comes out of the oven, immediately pour the warm honey syrup evenly over the hot pastry. You’ll hear a satisfying sizzle as the syrup begins to be absorbed. Let it rest, uncovered, for at least 4 hours or overnight.

Nutritional Information

Each serving (assuming 24 pieces per recipe) contains approximately:

• Calories: 230 per piece

• Fat: 12g (5g saturated)

• Carbohydrates: 30g

• Fiber: 2g

• Protein: 3g

• Sugar: 18g (includes natural banana sugars and honey)

• Sodium: 65mg

This dessert provides about 8% of your daily potassium needs thanks to the bananas, making it more nutritionally valuable than traditional baklava. The nuts also contribute heart-healthy fats and protein, turning this treat into a more balanced indulgence.

Healthier Alternatives for the Recipe

For a lighter version of this banana baklava recipe, consider these modifications:

• Reduce the butter by 25% and spray some layers with olive oil cooking spray instead

• Use a mix of honey and monk fruit sweetener for the syrup to lower the sugar content

• Incorporate whole wheat phyllo dough if available for added fiber

• Add ground flaxseed to the nut mixture for omega-3 fatty acids

• For gluten-free needs, experiment with layered rice paper wrappers instead of phyllo

These adjustments can reduce calories by approximately 30% while maintaining the essence of the dessert’s flavor profile and texture experience.

Serving Suggestions

Elevate your banana baklava experience with these serving ideas:

• Pair with a small scoop of cinnamon or cardamom ice cream for a hot-and-cold contrast

• Serve alongside Turkish coffee or Earl Grey tea to balance the sweetness

• Garnish with a light dusting of powdered sugar and a few chopped pistachios for visual appeal

• For brunch, serve with a dollop of Greek yogurt drizzled with honey

• Create a dessert board with fresh fruits, cheese, and small pieces of baklava as the centerpiece

For special occasions, flame a small amount of rum or brandy and pour over individual servings for a dramatic presentation that caramelizes the top layer even further.

Common Mistakes to Avoid

• Using underripe bananas – They lack the necessary sweetness and won’t mash properly. Wait until bananas have brown spots for optimal flavor.
• Allowing phyllo to dry out – Keep sheets covered with a damp cloth while working. Dried phyllo becomes brittle and impossible to work with.
• Pouring cold syrup over hot baklava – This creates soggy pastry. Always match temperatures: hot syrup on hot baklava or room temperature on both.
• Cutting all the way through before baking – This disrupts the layers. Score only partially before baking, then complete the cuts after adding syrup.
• Rushing the soaking process – Patience is key! The full flavor develops as the syrup permeates the layers over several hours.

Storing Tips for the Recipe

Banana baklava actually improves with a day or two of rest as flavors meld and textures settle. Store it properly to maintain its delightful contrast of crisp and tender layers:

• Room temperature: Cover loosely with a clean kitchen towel (not plastic wrap) and consume within 3 days for optimal texture.

• Refrigeration: If keeping longer than 3 days, store in an airtight container for up to 1 week. Bring to room temperature before serving to restore the proper texture.

• Freezing: Fully baked and soaked baklava freezes surprisingly well. Place in a single layer in an airtight container with parchment between layers. Freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature.

• Pre-assembly: You can prepare the filling and keep refrigerated for up to 24 hours before assembling. The assembled unbaked baklava can be refrigerated for up to 1 day before baking.

Conclusion

This banana baklava represents the beautiful marriage of tropical fruit sweetness and Middle Eastern pastry tradition. The familiar comfort of bananas transforms the classic dessert into something uniquely satisfying yet recognizable.

The layers of flavor – from the aromatic spices to the honey-soaked phyllo and creamy banana filling – create a dessert experience that’s greater than the sum of its parts. While it requires some patience, the process itself is part of the pleasure.

Have you tried this banana-infused twist on baklava? I’d love to hear how it turned out! Share your experience in the comments, or tag us in your creation photos on social media. And if you enjoyed this fusion dessert, you might also love our coconut baklava or chocolate-hazelnut baklava variations!