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Plantain Baklava with coffee
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Plantain Banana Baklava with Jackfruit & Walnut

This Banana Baklava is made of ripe plantain cooked in rum syrup, layered with jackfruit, walnut and filo dough in luscious buttered rum syrup and bake.
Course Dessert
Cuisine Filipino, Greek
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 18
Calories 264kcal

Ingredients

Cook Banana

  • 2 ripe large plantain banana
  • ¾ cup ripe jackfruit (fresh or in can but optional)
  • 1 cup banana rum or rum
  • ¾ cup brown sugar
  • ½ cup butter

Baklava

  • 1 box phyllo dough in room temperature
  • 2 teaspoons cinnamon
  • ¾ cup walnut chopped
  • ½ cup butter melted
US Customary - Metric

Instructions

Prepare Banana & Jackfruit

  • Use plantain when black spots appears on peel. Peel and cut banana into three, then slice each banana into 5 to 6 thin pieces. Cut jackfruit into small pieces.
  • In medium heat, pour rum in skillet. Bring to a boil.
  • Add brown sugar and butter. Simmer until butter melts.
  • Toss-in sliced bananas and cook for 15-20 minutes. Don't turn off heat.
  • Transfer banana in a plate and set aside.
  • Toss-in jackfruit and cook for 10 minutes. Set aside.
  • Transfer rum syrup in container. Set aside. It will be poured on baklava after baking.

Baklava

  • Melt butter. Set aside.
  • Prepare everything that you need. Once you open phyllo, it will dry out quickly. Gently unroll phyllo.
  • Use a 9x13 pan. Cut the excess phyllo on the long end for top and bottom layer. Don’t discard.
  • Lay and center bottom phyllo then place some of the excess phyllo (cut-out).
  • Arrange bananas evenly on top of phyllo.
  • Sprinkle cinnamon.
  • Spread small pieces of jackfruit and walnut over banana.
  • Lay excess phyllo cutout as first layer. This will not show and it doesn’t have to be perfect.
  • Place the second package of phyllo at the center of pan. Press down the sides to lay nicely.
  • Pour butter all over pan. Tilt pan from side to side to spread it evenly.
  • Bake at 350 degree F for 45-60 minutes until top is crisp and golden light brown. Oven power can vary, so once it turns golden keep an eye on your baklava.
  • Once done baking, take it out of oven and pour rum syrup all over baklava. Tilt pan from side to side to evenly spread syrup. Be careful, as this is hot.
  • Leave it sitting in room temperature for at least 2 hours or more before serving. The longer the crispier the top phyllo. Enjoy!

Notes

  1. Use a knife to slice plantain baklava, then use pizza cutter. It is easier to use pizza cutter to cut the bottom phyllo when using pyrex.
  2. Taste rum syrup after cooking banana and jackfruit. If you prefer it more sweeter, add another ½ cup of brown sugar. 
  3. This recipe does not have too much syrup at the bottom compared to a pistachio baklava. It has enough, to give it flavor.

Nutrition

Calories: 264kcal | Carbohydrates: 25g | Protein: 2g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 170mg | Potassium: 163mg | Fiber: 1g | Sugar: 13g | Vitamin A: 544IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 1mg