Molten-Choco Banana Bread



Molten chocolate center:  adapted from Nigella Lawson‘s molten chocolate cake
5.3 oz (150 grams) of dark chocolate, chopped
1 1/2 tbsp (22 grams) of unsalted butter
3 tbsp (24 grams) of all-purpose flour
1 large egg
1/3 cup (47 grams) of powdered sugar
Banana bread:  
5 tbsp (73 grams) of unsalted butter
3 tbsp (40 grams) of vegetable oil
3 large, super ripen bananas
1 large egg
1/2 cup (100 grams) of light brown sugar
1 tbsp (21 grams) of molasses
1 tsp of vanilla extract
1 cup (120 grams) of wholewheat flour
1/2 cup (62 grams) of cake flour, or all-purpose flour
1 tsp of baking soda
1 tsp of ground cinnamon
1/4 tsp of grated nutmeg
1/4 tsp of salt


To make the molten chocolate center:  Add the chopped bittersweet chocolate and unsalted butter into a microwave-proof bowl.  Microwave on high on a 30 seconds-interval and stir in between, about 1 min in total, until the chocolate has just melted but not scolded, then whisk in the flour until very smooth.  In another bowl, whisk the large egg and powdered sugar until foamy, then add to the chocolate mixture and fold it in until evenly incorporated.  Cover with plastic wrap and chill in the fridge for 20 min (easier to work with when firmed up) while preparing the banana bread.

To make the banana bread:  Preheat the oven on 350ºF/175ºC.

Add the unsalted butter and vegetable in a large microwave-proof bowl.  Microwave on high for 30 seconds and whisk the warmed up mixture until the butter has completely melted (if the butter is still too cold to melt, microwave for another 10 seconds).  Break the bananas in pieces and mash them into the melted butter with the tip of the whisk until very little lumps are left.  Whisk in the large egg, light brown sugar, molasses and vanilla extract until smooth and thick.  (To spare using an extra bowl) Whisk wholewheat flour, cake flour (or all-purpose), baking soda, ground cinnamon, grated nutmeg and salt inside the loaf-pan that you’re baking with.  Then add the dry ingredients into the banana/butter mixture, and slowly fold the batter together with a fork until just evenly combined, but not over-worked.
Pour the batter into the loaf-pan (if yours isn’t non-stick, lightly butter and flour the pan first), then take the molten chocolate-batter out of the fridge and add it right into the center of the banana bread-batter in dollops.  Gently press the chocolate-batter into the banana bread-batter, but not too much.  Bake in the oven for 45~50 min, until a wooden skewer comes out clean from the center of the banana bread, but still runny and gooey from the center of the molten chocolate.
Let it cool for 15 min in the pan before removing.  I may have made the mistake of cutting it too soon (can you blame me?) and the I had a chocolate-river situation… sort of.

If not serving immediately, warm up each slice in the microwave for 15~20 seconds.  Dont’ worry, the chocolate center will not set, but it’s just better to eat when it’s hot…