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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 …

Total time

0 minutes




  • 1 cup well mashed banana (about 3 small to medium bananas)
  • 2 eggs ((beaten))
  • ½ 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)
  • ½ tsp cinnamon
  • ½ tsp cardamom
  • ¼ tsp allspice
  • ¼ tsp nutmeg
  • 1¼ cup all purpose flour
  • ½ cup whole wheat flour
  • ½ tsp salt
  • 1 tsp baking soda
  • 1½ cups chopped Walnuts
  • glaze
  • ½ cup confectioner's sugar
  • freshly grated nutmeg
  • heavy cream


  1. Set oven to 350F
  2. Beat together the eggs, oil, sugar and mashed banana until smooth. Make sure to get out any lumps of sugar or banana.
  3. Beat in the molasses, espresso, cocoa powder, and the spices. Beat until thoroughly combined.
  4. Whisk the flours, salt and baking soda together. Add to the wet ingredients and mix until combined. Fold in the walnuts.
  5. 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.
  6. Cool on a rack for at least 20 minutes before turned out of the pan.
  7. Make the glaze by mixing the sugar with enough cream to thin to a spreadable consistency. Add fresh grated nutmeg to taste.
  8. Drizzle over the cooled cake.
  9. View the recipe instructions at The View From the Great Island

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