Peel the bananas and put them in a foil parcel with a tablespoon of the rum. Put them in the oven and bake at 180c for 15 minutes. Remove them from the oven and turn the heat of your oven to 200c.
Sift the flour, cocoa powder, baking powder and salt together and stir through the brown sugar
Mash the bananas and add the coconut oil to the warm mash. Mix well. Now stir in half of the milk and the remaining rum.
Break the chocolate into small chunks
Stir the banana mixture into the flour and cocoa powder and mix well. Add more milk as necessary to get a 'dropping' consistency.
Stir through the chocolate chunks
Line a 9 inch square brownie pan with silicon baking paper
Pour in the mixture and place in the oven for 25 minutes or until the top is just starting to crack
Take the brownies out and leave in the tin for 5 minutes, before marking out squares (I made 16 brownies) and turning out onto a wire rack
Once cool, place in an airtight tin or freeze immediately
I like these zapped in the microwave for 30 seconds and served with a good dollop of cream
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