39 responses

  1. Belinda@themoonblushbaker
    02.04.2014

    All I can say tot hat molten center is say with me and run into my mouth! Thank goodness it is burning here because bananas are dropping like its hot. At least I have good use for them now.
    I am jealous I have to wait for this….

  2. cynthia
    02.04.2014

    I just… I just want to stare at this all day long. I don’t want to work. Just stare. Drooool. Also, I’m so impressed that you can find Grandma’s Molasses in Beijing?? I don’t know why, but I find that cool. (Also, Lord of the Fruit Flies, Mandy, you slay me. Hilarious.)

    Wishing you the best with baby-pup :(

  3. Katrina @ WVS
    02.04.2014

    Whoa. That molten layer is seriously snazzy. Loving this bread!

  4. Shikha @ Shikha la mode
    02.04.2014

    All I can say is, what New Years resolutions?!

    Also, I love your photographs – stunning. Are these all in your kitchen?

    • Mandy L.
      02.04.2014

      Shikha, yeah!!! But I have “boards” set up in my originally-all-white kitchen :)

  5. Erika
    02.04.2014

    I’m pretty much in love with this banana bread. Anything with a “river” of chocolate running through it deserves complete devotion.

  6. Averie @ Averie Cooks
    02.04.2014

    This is such gorgeous bread! That huge river of chocolate running through it is just …fabulous. pinned

  7. Laura (Blogging Over Thyme)
    02.04.2014

    Oh my god!! That chocolate river–totally dying.

  8. Allison (Spontaneous Tomato)
    02.04.2014

    This looks delicious, and far more futuristically advanced than my usual pour-a-cup-of-chocolate-chips-into-the-banana-bread-batter strategy.

    I’ve wanted to try Nigella Lawson’s molten chocolate cake recipe for a long time now, and I’m not even *that* much of a chocolate person. In fact molten chocolatizing things other than chocolate cake, like quick breads, might be my key to finally trying it. Thank you for the craving-inducing photos and the inspiration!

    (I hope your pup heals soon so you can restock your kitchen with other things besides alcohol and bananas!)

  9. Dani H
    02.04.2014

    O. M. G. ~ You evil, eeeeevil woman! Let me grovel at your feet (as I lick chocolate off of my lips.) This has got to be one of THE BEST ideas since time began! If they had known you would come up with a recipe like this, I bet the dinosaurs wouldn’t have died off. And, of course, this is the one and only time I have all of the ingredients on hand. Just past a month into a new year and all those resolutions about eating healthy and losing weight and… and… whatever the heck they were. Who cares now? Not me. This baby is calling my name along with some choice obscenities. To repeat, who cares? I’m heading off to preheat my oven right now!

    Sending positive energy to your dog-son, dear.

  10. Erika
    02.05.2014

    You are my heeeeero. Okay I’m really glad to see that you’re celebrating CNY with molten chocolate banana bread because if I’m getting into the spirit of things, I’m contributing batch after batch of red velvet cake (sucess = questionable). Red = CNY-ish right? This looks SO luscious!

    And best wishes for your pup so you can go get non-banana/alcohol sustenance soon!!

  11. Rliz
    02.05.2014

    Just when I thought you couldn’t take B. bread to another level, & believe me when I say “I have taken it to the woods & back” you have single-handedly reawakened the sweet tooth giant in me. As a newbie, it just seemed right that I tackle Banana bread as my first manly attempt to baking, and not pop the top of a box of cup cake mix. Dont get me wrong, cup cakes have a complexity all to their own as I try not to have every smoke detector sound off in my failure to create a savory, hearty, beefcake version to own up to. What you have created, takes me back to Augustus Gloop falling into Wonka’s Chocolate river. Oh how that Banana bread seems to always stay in fashion.

  12. jennifer prod
    02.05.2014

    this might be the most delicious-looking thing that i’ve ever seen posted on a blog — i’m giving you the award for best dish celebrating excess. let’s all cheers to good times and dig in :)

  13. cheri
    02.06.2014

    This is so beautiful, love this!

  14. Sarah @ The Woks of Life
    02.06.2014

    Oh my goodness. As a fellow Beijing resident and food blogger often under house arrest myself for various gross-Beijing-air-related reasons, this looks like my next dessert!!

  15. Ashlee
    02.09.2014

    Can I use all purpose flour instead of whole wheat flour?

    • Mandy L.
      02.09.2014

      Ashlee, of course you can :)

  16. Emily @ Life on Food
    02.09.2014

    Oh man! This looks amazing. Love, love, love the chocolate.

  17. em
    02.09.2014

    looks delicious! i love a banana and chocolate combo. (ps- think you misspelled drown in the sixth sentence- sorry to be the spelling police! :) )

  18. Barbara
    02.10.2014

    I’ve been making Chocolate Banana Bread for years but this recipe is a bit different.

  19. ATasteOfMadness
    02.10.2014

    Just when I thought I have made every banana bread in the book, I see this. This looks SO good!

  20. Joalta
    02.13.2014

    Do you think this would work with white chocolate ? It looks amazing!!

    • mandy@ladyandpups.com
      02.13.2014

      Joalta, I’ve never worked with white chocolate so I can’t say, but I don’t suspect why not. Let me know how it goes!

  21. Mabel @ Miss. Hangrypants
    02.13.2014

    I hope muffin sized ones work for me!!! I am about to drool me a river.

  22. Risa
    02.22.2014

    I always get suckered into buying the bargain bags of over-ripe bananas at the grocery store. I have made sooo many banana desserts that didn’t think I’d see another one I’d want to make. Thanks for the inspiration, this will be my next indulgence!

  23. Caroline S
    03.02.2014

    I love this idea so much I tried it. I baked it at 375 for 27 minutes and it did not bake all the way through. When I flipped the pan the entire center crumbled. I’m going to add it to vanilla ice cream to salvage what I have.

    • mandy@ladyandpups.com
      03.02.2014

      Caroline, oops… gotta do it at a lower temperature for 45 to 50 min! AND PLUS letting it cool in the pan for 15 min before removing… I know it’s hard to do when it’s staring at your face but you gotta…

  24. Sarah @ The Woks of Life
    03.03.2014

    So we made this yesterday, and we’re still reeling from the deliciousness. I melted together some dark chocolate, chocolate chips, and some weird items from a box of Christmas Belgian chocolates that’s been sitting around for what’s beginning to seem like an unacceptably long time, PLUS a tablespoon of dark chocolate cocoa powder to replace some of the flour. It was, in a word, epic. Thanks for the awesome idea!!

  25. triles
    07.31.2014

    Hi, I’m new to your blog. I was wondering if my mould (30 cm length, 12 cm width, 7 cm depth) would be suitable for this recipe? Thanks!

    • mandy@ladyandpups
      08.01.2014

      TRILES: Your pan is about 30% longer than mine, so either you’ll have to adjust the recipe by 30% more, or you’ll end up with a much shallower/shorter loaf. And I suspect it will bake quicker, too because of the depth. I will work but it might need a bit of luck.

      • triles
        08.01.2014

        Thanks for your reply.

  26. triles
    08.01.2014

    I finally did this in individual muffin version (approx. 6 cm). Fan oven 190°C for about 25 minutes. The molten chocolate center doesn’t come out gooey but the “muffins” look just great. The banana bread is slightly sticky but delicious! Thanks again.

    • mandy@ladyandpups
      08.01.2014

      Perhaps you can shorten the baking time but at a higher temperature, so that the “muffin” parts cooks through with the chocolate part still gooey. Just a thought.

  27. Allison
    08.20.2014

    I made this a few nights ago. OMG… So so delicious. Makes for a great diet-breaker.

  28. Debbie
    08.27.2014

    Hi Mandy, I love this recipe and the banana bread came out fantastic. I doubled the recipe and made 2. However, my chocolate came out cooked like a brownie, not runny at all. I have no idea what I did wrong. I did make changes to the chocolate recipe: 8 oz unsweetened chocolate, 6 tbsp unsalted butter, 6 tablespoons flour, 2 eggs at first, 1 cup of powdered sugar. I tried to stir the 2 eggs and powdered sugar together and it was way to thick, so I added another egg. Helped. The reason I added so much powdered sugar is because my bar of chocolate was unsweetened. Anyways, I am wondering if you have any suggestions on how to fix my chocolate so that it was be the lava-ness it is meant to be. HELP!!! Thanks

  29. Lisa | Mummy Made.It
    08.27.2014

    You have a great mind! I never would have thought of putting chocolate in the middle of a banana loaf. So doing this soon :)

  30. Lorenza’s Cupcakes
    09.17.2014

    Hi Mandy,
    I have made this banana bread many times and it is AMAZING.
    I love your blog and your pictures and you are an inspiration.
    Thanks for sharing,
    Your friend from Colombia

  31. Minik
    10.11.2014

    Hello, I had my eyes on this for a long time. May I ask what size of loaf pan you are using?

  32. Sophia @ NY Foodgasm
    10.21.2014

    To die for! Way to take banana bread to a whole notha level!

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