Well Made by Kiley

Preheat the oven to 350F. Generously grease a 12-cup (10”) bundt pan generously with butter, then dust with flour. This is ESSENTIAL so the topping doesn’t stick! To brown butter: Add 3/4 cup butter to a saucepan over medium-high heat. Allow to melt & slightly brown (~5 mins). Remove & immediately pour into a large bowl. Cool slightly. While cooling, prepare nut topping: In a medium bowl, combine 1 cup chopped nuts, 1/3 cup brown sugar, 1/4 cup melted salted butter, 1 tbsp maple syrup, and 1/2 tsp cinnamon. Pour evenly into the bottom of the prepared bundt pan; set aside. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon & salt. Set aside. Add 1 cup brown sugar and 1/4 cup granulated sugar to the bowl with the brown butter; whisk to combine. Add in the 3 eggs & 2 tsp vanilla extract; whisk to combine. Then, add the 1 1/2 cups mashed bananas, 1 cup greek yogurt & 1/3 cup buttermilk. Whisk until well combined. Add the dry ingredients to the wet; mix until just combined. Scoop the batter into the prepared pan & smooth. Bake at 350F for 55-60 mins, until a toothpick inserted comes out mostly clean. Loosely cover the cake w/ foil if it starts to get dark (around 30 mins). Remove & let cool for 10-15 mins. Then, run a knife along the edges & gently invert onto a wire rack or serving dish. While cooling, whisk together the ingredients for the honey glaze: 1 cup powdered sugar, 1/4 cup honey, and 2 tbsp milk. Drizzle the glaze over the cake. Slice and serve. Enjoy!