Last Updated on January 7, 2026
Chocolate, Rum and Banana Brownies.
I am a big fan of the flavour combination of Chocolate, Rum and Banana. I’ve already made a muffin recipe along those lines, but I wanted to experiment and try making brownies because I rather like having a few in the freezer that I can pull out and defrost for a quick pudding.
So, when Sainsbury’s got in contact and asked me to make a recipe using bananas, it was the perfect excuse. All Sainsbury’s bananas are Fairtrade, and I also used Green and Blacks chocolate for this recipe.
Using fruit in recipes means you can reduce the amount of processed sugar. I particularly like bananas when they have been softened in the oven with some rum, but if you were making this recipe for kids, you could switch the rum for baking the bananas with a little orange juice and then add extra milk to the batter. It’s definitely worth using good-quality chocolate – apart from continuing with the fairtrade theme, a high-cocoa-content bar like Green and Black’s will add richness to the finished brownies. And, I’ve used coconut oil in this bake because, in theory, it is a healthy oil that can help reduce ‘bad’ cholesterol and, more significantly, because it has no nasty aftertaste. If you don’t have any, feel free to use butter instead.
Chocolate Rum Banana Brownies
Ingredients
- 50 g Coconut Oil
- 100 g Butter
- 200 g Dark chocolate broken into small pieces
- 100 g Wholemeal Flour
- 1 pinch salt
- 3 medium Eggs
- 200 g Soft Dark Brown Sugar
- 1/2 teaspoon Baking Powder
- 2 Large Bananas
- 100 ml Spiced Rum
Instructions
- 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.
- Mash the bananas and stir in the remaining rum.
- Break the chocolate into small chunks and add the butter and coconut oil. Soften in the microwave or over a bain mairie
- Stir the banana mixture into the flour and cocoa powder and mix well. Add more milk as necessary to get a ‘dropping’ consistency.
- Use an electric hand mixer to blend all the sugar into the chocolate, butter and oil, till very smooth.
- Beat the eggs into the chocolate mixture one by one
- Sift the flour, baking powder and salt together
- Fold the flour mix into the chocolate, then gently stir through the rum and banana mixture
- Line a 9 inch square brownie pan with silicon baking paper
- Pour in the mixture and place in the oven for 25=35 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
Nutrition
OK, so this isn’t REALLY a healthy recipe – but it’s healthier than brownies made without any fruit. And, the end result is really very good – isn’t there something that shows feeling good is a good way to stay healthy?
Disclaimer: I was supplied with a voucher by Sainsbury’s to provide the ingredients for this post.
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