I had a bit of bad luck with the gorgeous banana walnut bread. It wouldn’t pop out of the bundt pan. Even though I greased it, I cooled it, I ran a small knife around all the edges, I whacked it with a wooden spoon, but it wouldn’t budge. I tired a few more *drastic* measures and it finally came out… in pieces. My pan is past its prime. But I was able to salvage exactly 2 slices in order to show you what a lovely banana bread this is. And to help convince you that you should make it. IF you have a reliable bundt pan. Which I will have because I’m heading over to the mall today.
This cake has all the hallmarks of fall…I love the deep brown color, and the nutmeg glaze adds a really distinctive spice note. The mahogany color of the batter is achieved with a touch of molasses, cocoa powder, and espresso powder. A little unorthodox, but it lends a richness that banana bread doesn’t usually have. The predominant flavors are banana and walnut, the rest make up the background. The glaze is optional, but I love it. I’ve been planning to make a nutmeg glaze forever, and this seemed the perfect recipe for it. I think simple spice glazes are amazing. If you don’t like nutmeg, try cinnamon.
For me this is ideal to have around on a weekend morning…or on any holiday morning. In my fantasy B&B, this is on the weekly rotation. (What? And fantasy basketball isn’t weird?)
I will make it again just to update with better photos once I get my new pan.
Ingredients
- 1 cup well mashed banana (about 3 small to medium bananas)
- 2 eggs
- 1/2 cup vegetable oil
- 1 cup packed dark brown sugar
- 1 Tbsp molasses
- 1 Tbsp dark cocoa powder (I used Hershey's Special Dark)
- 1 Tbsp espresso powder (instant espresso)
- 1/2 tsp cinnamon
- 1/2 tsp cardamom
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 1 1/4 cup all purpose flour
- 1/2 cup whole wheat flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1 1/2 cups chopped walnuts
- 1/2 cup confectioner's sugar
- freshly grated nutmeg
- heavy cream
Instructions
- Set oven to 350F
- Beat together the eggs, oil, sugar and mashed banana until smooth. Make sure to get out any lumps of sugar or banana.
- Beat in the molasses, espresso, cocoa powder, and the spices. Beat until thoroughly combined.
- Whisk the flours, salt and baking soda together. Add to the wet ingredients and mix until combined. Fold in the walnuts.
- Turn into a well buttered or sprayed non-stick bundt pan. Bake for 50-55 minutes, until a toothpick inserted near the center comes out without wet batter clinging to it.
- Cool on a rack for at least 20 minutes before turned out of the pan.
- Make the glaze by mixing the sugar with enough cream to thin to a spreadable consistency. Add fresh grated nutmeg to taste.
- Drizzle over the cooled cake.
By the way, I posted my stuck-in-the-pan dilemma on facebook and got some pretty terrific answers from readers…here are a few highlights in case this should ever happen to you—
- Turn it into a banana bread trifle.
- Hot towel wrapped around the pan for a few minutes & then try again.
- We’ve heard that freezing cakes can help.
- Bread pudding
- My Mother always turned cakes right over as soon as she took them out of the oven, said they slide out better when they are hot.
- My mom used to tell me to flip the pan over and put a wet/ warm towel on the bottom until it popped out. Worth a try perhaps. Good luck!
- This is why I’ve switched to a tube cake pan with a removable bottom. My bundt pan ALWAYS sticks!
- Pour a cup of coffee, grab a fork, and dig in.
I think I’m going with the bread pudding solution for rest of the cake. And by the way, we have a lot of fun on facebook, if you haven’t like TVFGI yet — click HERE to join in on the conversation, I highlight my favorites from other sites, as well as great recipes from my archives.
22 Comments
Lori
August 28, 2016 at 1:35 pmFinely grind some walnuts in your coffee grinder. This will look like a coarse flour.
Generously butter your pan with butter or coconut oil.
Coat the buttered bundt pan with the ground walnuts.
Add your cake batter – bake – cool.
Your cake will fall out of the pan with no resistance?
Lori
August 28, 2016 at 1:36 pmThis banana cake looks awesome – can’t wait to make it!
Thank you!!
Catherine
December 4, 2013 at 10:41 amThis is a terrific holiday gift bread, but the name is somewhat misleading. I’ve decided to call it Spicy Walnut Bread with Nutmeg Glaze so no one is turned off when they don’t taste traditional banana bread.
With the exception of the walnuts, which I reduced to one cup, I followed the recipe. It makes three mini loaves (my pans measure 3 x 5.5″x 2″ inside rim). I tested it on friends and they loved it. The glaze makes it especially festive and really yummy. I have a convection oven and adjusted the cooking time to somewhere between 40-43 minutes. Also buttered and lightly floured my pans. To keep the bread moist and allow the glaze to set before wrapping or boxing, I put each loaf in a loose plastic bag, poofing it over the glazed top so it didn’t touch, and folded the unsealed edge under it. Don’t seal it tight. It kept air out and the glaze had a chance to harden . Once it really sets, you can wrap it. Wonderful with a hot cup of coffee or tea or spiced cider.
grace
November 25, 2013 at 1:41 pmgreat spices! it’s a darker banana bread than i usually see and that makes it even more alluring!
Claire @ The Black Cat Kitchen
November 22, 2013 at 4:47 amOooo this looks so rich and delicious! Love the idea of using cardamom in it :-) Nutmeg glaze sounds gorgeous. That stuck in the bundt – grab a spoon I say!
Couscous & Consciousness
November 22, 2013 at 12:02 amThe slices you managed to resurrect from this banana bread look amazing, Sue. The colour is fantastic, and I love the idea of the nutmeg glaze.
PS: I have a fantasy B&B too :-)
Pamela @ Brooklyn Farm Girl
November 21, 2013 at 2:37 pmI love the idea of a nutmeg glaze to mix things up, I bet it smells amazing too!
Sunni
November 21, 2013 at 6:25 amSorry about the duplicate…my computer blah blah blah =)
Sunni
November 21, 2013 at 6:21 amGive this a try..Okay,…I know this is gonna sound weird but I PINKY SWEAR IT WORKS!! I have gotten in the habit of “Pam” spraying the pan and sprinkling “unseasoned” bread crumbs all around the pan. Good Lawd it releases my cakes like nobody’s business EVERY TIME. It doesn’t affect the flavor or texture of the cake at all. Once I even accidentally (rushing) grabbed the Panko crumbs instead and didn’t notice till the cake released. With no time to spare I went with it and glazed the hell out of it. My guest went on and on about the lovely “contrast” of flavor with the tiny crunch(panko) at the end. lol!! I got several orders for that cake that evening.(chocolate Stout cake)
denise@magnoliaverandad
November 20, 2013 at 8:28 pmCustard or cream over this and it wouldn’t matter what it looked like underneath – the taste would standout. I butter and flour my cake tins and I am always nervous they won’t turn out but they do every time with this method.
Monica
November 20, 2013 at 5:56 pmThis looks awesome, with those studs of walnuts…I’m glad you were able to get a couple of whole slices out though I’m sure the rest of it is mighty delicious even in pieces. I think I’m with the suggestion of grabbing a fork and digging in! This reminds me of my non-stick skillet. After a year or two, it starts to stick and I’m so sad. The other week, my dutch baby stuck on the bottom. : (
Sue
November 20, 2013 at 8:17 pmNon stick doesn’t last forever, apparently.
.
kim
November 20, 2013 at 4:17 pmwhat beautiful pictures!
i’m giving away a kitchenaid mixer on my blog! i’d love it if you came by and said hi!:
http://lovintheoven.com/2013/11/dulce-de-leche-espresso-bean-cookies.html
Sue
November 20, 2013 at 4:53 pmThanks, and I’ll be right over :)
shannon
November 20, 2013 at 3:00 pmthis is beautiful, Sue! and so dark…i like that. typically my banana breads are lighter, but the darkness in this is wonderful. love the idea pairing it with a nutmeg glaze, too.
Mary
November 20, 2013 at 2:02 pmI want to move closer and come hang out at your fantasy B&B! Bet the food and company would rock.
Sue
November 20, 2013 at 8:17 pmYep!
Dom
November 20, 2013 at 11:45 amSo pretty and I love how dark it is. It looks so rich but moist too. Never made my banana loaf in a bundt before. Must give that a go.
Laura (Tutti Dolci)
November 20, 2013 at 10:51 amThis bread looks heavenly, love the nutmeg glaze! I have a Nordic Ware bundt pan I love – no problems with sticking!
Sue
November 20, 2013 at 12:57 pmMine is (was, it’s now in the garbage) Nordic Ware, but I think it just got too old. it’s also really intricate, so maybe that was part of it.
Averie @ Averie Cooks
November 20, 2013 at 9:41 amI have a 3.99 Ralph’s grocery store bundt pan that does the trick – that and baking spray with flour and I’m good! I hope you find a perfect pan! Love how dark this is – the molasses, cocoa, mmmm, so good! And the glaze. Pinned
Sue
November 20, 2013 at 12:58 pmReally? I’ll have to check that out. Thanks for the pin, Averie <3