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This rich, chocolate breakfast bread is made with whole-wheat flour and cacao powder. It is also oil-free, refined sugar-free, and completely plant-based!


  • 210 grams whole wheat flour about 1 3/4 cup
  • 1/4 heaping cup cacao powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 ripe bananas
  • 1 cup coffee
  • 1/4 cup maple syrup
  • 2 tbs peanut butter
  • 1 tbs apple cider vinegar
  • 1 tsp almond extract


  • Preheat oven to 350°F. Cover a loaf pan with parchment paper. Set aside.
  • In a medium sized mixing bowl, whisk together whole wheat flour, cacao powder, baking soda and salt. Set aside.
  • Using a stand or hand mixer, add the ripe bananas to the bowl. Mix on medium until the bananas are smooth.
  • In the mixing bowl add coffee, maple syrup, apple cider vinegar, almond extract and peanut butter. Mix on low until everything is combined.
  • Taking your dry ingredients, slowly add them to your wet mixture. It is best to hand stir these together as it is important not to over stir the bread batter.
  • Transfer the bread batter to the loaf pan.
  • Bake for 50 minutes to one hour. Insert a toothpick into the center to make sure the bread is cooked thoroughly. Removing the bread from the oven before it is completely baked will cause the center to sink.
  • Allow the chocolate bread to fully cool before slicing.
  • Enjoy toasted, topped with peanut butter, or simply as it is. Slice the bread into slices and freeze for an easy, healthy and quick heat-and-eat breakfast or snack.
This recipe was republished with permission from Pure & Plant-Based. Find the original recipe here

Alexis (Pure & Plant-Based)

Alexis, is a 19-year-old with a passion for nutrition, health and wellness. She created Pure and Plant-Based after 'discovering the amazing benefits' and the way in which a plant-based diet greatly impacted her life. She aims to help teach others how to live healthy with great recipes, nutrition tips, and teaching others about a plant-based lifestyle.