Banana Walnut Bread with Nutmeg Glaze

Banana Walnut Bread with Nutmeg Glaze ~ an unusual banana bread recipe made with molasses, espresso, spices, and lots of crunchy walnuts. This unique bundt cake will be come a new favorite.


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.



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.


5 from 3 votes

Banana Walnut Bread with Nutmeg Glaze

Banana Walnut Bread with Nutmeg Glaze ~ an unusual banana bread recipe made with molasses, espresso, spices, and lots of crunchy walnuts.  This unique bundt cake will be come a new favorite.
Course Breakfast, Dessert
Cuisine American
Yield 12 servings
Author Sue Moran


  • 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


  • 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.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.




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    Please rate this recipe!

  • Reply
    January 17, 2021 at 1:10 pm

    5 stars
    Our new favorite banana bread – the flavor is mysteriously complex and intriguing. I’ve made it probably half a dozen times over the past month or so, and anyone who tastes it comments on how delicious it is, then asks, “what IS it?” 🙂

  • Reply
    August 28, 2016 at 1:35 pm

    Finely 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?

    • Reply
      August 28, 2016 at 1:36 pm

      This banana cake looks awesome – can’t wait to make it!
      Thank you!!

  • Reply
    December 4, 2013 at 10:41 am

    This 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.

  • Reply
    November 25, 2013 at 1:41 pm

    great spices! it’s a darker banana bread than i usually see and that makes it even more alluring!

  • Reply
    Claire @ The Black Cat Kitchen
    November 22, 2013 at 4:47 am

    Oooo 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!

  • Reply
    Couscous & Consciousness
    November 22, 2013 at 12:02 am

    The 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 🙂

  • Reply
    Pamela @ Brooklyn Farm Girl
    November 21, 2013 at 2:37 pm

    I love the idea of a nutmeg glaze to mix things up, I bet it smells amazing too!

  • Reply
    November 21, 2013 at 6:25 am

    Sorry about the duplicate…my computer blah blah blah =)

  • Reply
    November 21, 2013 at 6:21 am

    Give 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)

  • Reply
    [email protected]
    November 20, 2013 at 8:28 pm

    Custard 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.

  • Reply
    November 20, 2013 at 5:56 pm

    This 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. : (

    • Reply
      November 20, 2013 at 8:17 pm

      Non stick doesn’t last forever, apparently.

  • Reply
    November 20, 2013 at 4:17 pm

    what beautiful pictures!

    i’m giving away a kitchenaid mixer on my blog! i’d love it if you came by and said hi!:

    • Reply
      November 20, 2013 at 4:53 pm

      Thanks, and I’ll be right over 🙂

  • Reply
    November 20, 2013 at 3:00 pm

    this 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.

  • Reply
    November 20, 2013 at 2:02 pm

    I want to move closer and come hang out at your fantasy B&B! Bet the food and company would rock.

    • Reply
      November 20, 2013 at 8:17 pm


  • Reply
    November 20, 2013 at 11:45 am

    So 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.

  • Reply
    Laura (Tutti Dolci)
    November 20, 2013 at 10:51 am

    This bread looks heavenly, love the nutmeg glaze! I have a Nordic Ware bundt pan I love – no problems with sticking!

    • Reply
      November 20, 2013 at 12:57 pm

      Mine 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.

  • Reply
    Averie @ Averie Cooks
    November 20, 2013 at 9:41 am

    I 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

    • Reply
      November 20, 2013 at 12:58 pm

      Really? I’ll have to check that out. Thanks for the pin, Averie <3

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