This is seriously a quickie dessert. Simple to make. A bit boozy. It’s bananas. It was made for a friend’s party at the last minute. We were planning to bring banana bread, but there was a missing ingredient. Promptly scanning the cookbooks, I decide to make brownies. Luckily, all of the ingredients for making this chocolate dessert are in the pantry, but it can’t just be a brownie recipe. This dish has to be special. Overripe bananas are still available to use. There’s a little rum in the refrigerator. Is it possible to make Brownies with rum and bananas? Sure, let’s try. If the recipe fails, we’ll stop by a wine store en route to the party.
The chocolate and butter melts smoothly. A banana is mashed with the last of the rum and a little vanilla. All of the ingredients are whisked. A lot of walnuts and a little unsweetened coconut are added to the mix. The batter is poured into a greased dish that heads for the oven. 30 to 40 minute later, the apartment smells sinfully sweet. While the brownies are cooling, I notice they look plain. This dish is for a potluck party, and I don’t like bringing home leftovers. A rich, buttery, chocolate frosting is whipped and spread over the brownies. The frosting garnished with toasted coconut flakes makes this a compelling dessert that’s sure to impress.
The extra effort was worth the time, because the host provided a real Southern meal of collard greens, fried chicken, black-eye peas, lasagna, key lime pie, and plenty of libations, such as wine, beer and cocktails. We discussed movies, music, politics, and careers. The boyfriend saw friends from long ago. I met new friends. Adorable children ran, hugged, posed for photographs, twirled, and skipped. The time was beautiful and delightful. We left our friend’s grand home a bit boozy happy without leftover brownies.
2 oz. (1/4 cup) bittersweet chocolate chips
1 stick (1/2 cup) butter
1/3 cup sugar
1 cup + 1-1/2 tsp. flour
1/2 tsp. baking powder (Optional, if cake-like brownies are preferred)
Pinch of salt
1 overripe banana
1/8 cup gold rum
1 tsp. vanilla
1/4 cup unsweetened coconut flakes, lightly toasted; plus more for garnish
1 cup walnuts; roughly chopped
Chocolate frosting (see recipe below)
1. Preheat oven to 350°F. Butter an 8 inch square baking dish.
2. Whisk chocolate and butter in a medium saucepan over low heat. When the chocolate is almost melted, remove from heat and continue to whisk until smooth. Let cool slightly.
3. Meanwhile mash banana. Whisk in rum and vanilla. Set aside. Mix the flour, salt and baking powder (optional). Set dry ingredients aside in a separate bowl from the banana mixture.
4. Whisk the dry ingredients and eggs into the chocolate mixture until smooth. Whisk in the banana-rum mixture, walnuts, and coconut flakes into the chocolate until smooth. Pour chocolate into baking dish (from step 1).
5. Bake for 20 to 35 minutes, until the middle is barely set. Let cool.
6. Run a knife around the outer edge of the brownies to loosen them from the baking dish. Frost the top of the brownie with chocolate frosting. Garnish with toasted coconut flakes. Cut into squares and remove from the baking dish.
2 tbsp. butter
1/2 cup powder sugar
1 tsp. vanilla
1/2 cup unsweetened coco powder
1-1/2 tbsp. organic cream or whole milk
A tiny pinch of salt
1. Place all ingredients in a bowl. Whisk until smooth.
2. Spread over Rum Banana Brownies.
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