Molten Chocolate Banana Bread

This recipe from Lady and Pups caught my eye and was perfect for the overripe bananas on my counter. It's tasty, but it still doesn't top my all-time favorite banana bread. My molten chocolate, so to speak, isn't so molten for some reason. Still, I can't see someone complaining if you handed them a slice ... or loaf ... of this.

Molten Chocolate Banana Bread
Chocolate Center
5.3 oz. dark chocolate, chopped
1 1/2 Tbsp. butter
3 Tbsp. flour
1 large egg
1/3 cup powdered sugar
Banana Bread
3 Tbsp. vegetable oil
3 large, ripe bananas
1 large egg
1/2 cup brown sugar
1 Tbsp. molasses
1 tsp. vanilla
1 cup wheat flour
1/2 cup flour
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt

First prepare the chocolate center by microwaving chocolate and butter until melted, stirring every 30 seconds. Stir in flour until very smooth. In a separate bowl, whisk together egg and sugar until foamy. Fold into chocolate mixture until evenly incorporated. Chill in the refrigerator at least 20 minutes to become firm.

Preheat the oven to 350ºF. Microwave the vegetable oil and butter 30 seconds or until butter is melted. Mash the bananas into this mixture until very few lumps are left. Whisk in the egg, brown sugar, molasses and vanilla until smooth and thick.

In a separate bowl, combine all the dry ingredients. Fold into the banana mixture just until evenly combined. Pour the batter into a greased loaf-pan, and then add the molten chocolate-batter  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 to 50 minutes 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 minutes in the pan before removing.  Makes 1 loaf.