Pour the raisins into a bowl and cover with the rum, soak for as long as you can (overnight if possible).

Pre-heat the oven to 180°c (fan), grease a baking tin and line with parchment paper.

Sift the flour into a large bowl and add in the baking powder and salt.

In another bowl, mash up the banana, then add in the sugar and vanilla extract.

Place a bowl over a pan of simmering water, melt the chocolate along with the vegan butter, then add in the banana mixture and stir to incorporate.

Pour the chocolate mixture into the flour, folding as you go, until it is thoroughly mixed together. Mix in the chocolate chips and the rum-soaked raisins, then pour the mixture into the prepared baking tin.

Bake in the oven for 25 minutes. Don't be tempted to overbake if they are a little gooey, you don't want them to dry up. Allow to cool before cutting into brownies. Sprinkle with icing sugar and serve with vegan ice cream.