Deliciously Irresistible Baklava Banana Bread

There's something incredibly comforting about the aroma of freshly baked banana bread wafting through the air. The combination of ripe bananas, warm spices, and a moist, tender crumb makes it a beloved treat for many. If you're looking to take your banana bread game to the next level, we’ve got just the recipe for you.

This Baklava Banana Bread from Nutritionist and Cook Jacqui Toumbas is an absolute game-changer, with its indulgent cinnamon fudge swirl and a delightful crunch from crushed almonds and pistachios.

Served with beautiful pieces from Fazeek, trust us, you won't be able to resist this mouthwatering creation!

Base Banana Bread

225g Plain Flour

100g unsalted butter (room temperature)

135g brown sugar

2 eggs

1 tsp baking soda

80g plain Greek yogurt

400g bananas

1 tsp vanilla

Pinch of salt

½ tsp cinnamon

Cinnamon Fudge Swirl

1/2 Tbsp cinnamon

2 Tbsp brown sugar

2 Tbsp caster sugar

1 Tbsp corn flour

180ml water

Dash of vanilla

Pinch of salt

Topping

⅓ cup crushed almonds & pistachios

1 sheet filo pastry, brushed with melted butter

Method

1. Preheat your oven to 180 degrees Celsius and prepare your loaf tin by lining it with baking paper and greasing it lightly.
2. Let's start by making the cinnamon fudge swirl. In a small saucepan, combine cinnamon, brown sugar, caster sugar, salt, vanilla, and water. Stir continuously over medium heat until the sugar is completely dissolved.
3. In a separate bowl, whisk together corn flour and 1 tablespoon of water to create a slurry. Add this slurry to the saucepan and bring the mixture to a boil. Reduce the heat and let it simmer for about 20 minutes or until it thickens to a fudge-like consistency. Remove from heat and allow it to cool.
4. Now, onto the banana bread batter. In a stand mixer or a large mixing bowl, cream the room-temperature butter and brown sugar until well combined. Crack the eggs into the sugar mixture and mix until fully incorporated.
5. Add the plain Greek yogurt, vanilla, and mashed bananas to the mixture. Mix well until everything is evenly combined.
6. In a separate bowl, whisk together the plain flour, baking soda, cinnamon, and salt. Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix as it can result in a denser texture.
7. Pour half of the banana bread batter into the prepared loaf tin. Drizzle some cinnamon fudge swirl over the batter and sprinkle half of the crushed almonds and pistachios on top.
8. Add the remaining banana bread batter on top, followed by another drizzle of the cinnamon fudge swirl. Use a skewer or fork to swirl the fudge into the batter, creating a marbled effect.
9. For an extra special touch, take a sheet of filo pastry and brush it with melted butter. Crunch it up to fit the size of your loaf tin and place it on top of the banana bread mixture. Sprinkle the remaining crushed almonds and pistachios over the pastry.
10. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the centre comes out clean. The heavenly scent will fill your kitchen as the bread bakes to perfection.
11. Once removed from the oven, allow to cool before serving.