Pre-heat the oven to 180c
Grease a Large Hokan Bowl with some coconut oil or butter, ensuring the base and all sides are nicely coated.
Place the flour, baking powder, bicarbonate of soda and salt in a mixing bowl. Mix together well till thoroughly combined with a wooden spoon or using your hands.
In a separate bowl place the melted butter and sugar and beat until blended. Beat in the eggs, one at a time, then the mashed bananas. Then, with a wooden spoon, stir in the dark choc chunks (or nuts), raisins, dark rum and vanilla extract.
Stir in the flour mixture, a third at a time, combining well after each third.
Pour into prepared Large Hokan Bowl. Place the lid on top. Bake in the middle of the oven for around 35 minutes. Remove the lid and bake for a further 30-35 minutes. At the end of the bake, pop the Hokan out of the oven test with a metal or bamboo skewer inserted into the centre of the loaf. If the skewer comes out with wet dough, continue to bake for another 5 minutes, and test again.
Leave in the Hokan bowl to cool. Once cooled, flip the bowl with the Hokan lid sitting on the table to reveal your fantastically Dome Shaped Hokan Bake. Use the Hokan lids as dessert plates. Enjoy!