Ingredients
Method
1.Preheat oven to moderate, 180C. Lightly grease and line a 18 x 28cm slice pan with baking paper.
2.In a large bowl whisk banana, eggs, oil and vanilla together. Stir in sifted combined flour and cocoa. Fold in chocolate pieces and half coconut flakes.
3.Pour into pan. Sprinkle with remaining coconut.
4.Bake 25-30 minutes, until firm to touch. Cool completely in pan.
5.Cut cooled brownie into squares. Keep in an airtight container in the fridge for up to 5 days.
To serve as a dessert, chill a can of coconut cream, then scoop off solids and whip to soft peaks. Dollop onto brownies and finish with freshly sliced banana.
Note
