Preheat your oven to 180C / 350F / gas 4.

Line a 23 X 23 cm (9 inch by 9 inch) cake tin / brownie pan with greaseproof paper.

Mash the bananas in a large bowl using a fork until smooth.

Add in the sugar, oil, plant based milk alternative and mix until combined.

Fold in the gluten-free flour, baking powder, cacao powder, ground almonds and cherries.

Pour the brownie batter into the lined cake tin / brownie pan.

Bake for approximately 30 minutes, until the brownies start shrinking away from the sides of the tin, the centre should feel a bit springy and a skewer inserted should come out clean.

Allow the brownies to cool.

In the meantime, gently melt the dark chocolate either in a bain marie or the microwave.

Once the brownies are completely cool, drizzle over the melted dark chocolate and topping with the flaked almonds.

Cut into 9 equal pieces and enjoy.