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/vegan. It is made with simple ingredients making it an easy recipe that is both nutritious and delicious.
This guilt-free whole wheat chocolate bread is rich, not too sweet, and a perfect way to satisfy your chocolate craving.
Made with cacao powder and whole wheat flour, this chocolate bread is nutrient packed and a great choice for a healthy, hearty breakfast. In addition, this recipe contains no oil or refined sugar and is made with nothing but clean and wholesome ingredients.
Make a loaf to freeze and have slices of chocolate bread on demand. Warm up a piece and spread peanut butter on top for chocolaty peanut butter goodness that is completely nutritious.
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Try These Whole Wheat, Oil-Free Breakfast Breads!
Notes
• Because this recipe uses all whole wheat flour, the texture of the bread will be different than bread made with all-purpose. Baking with whole wheat flour and no oil typically results in a denser end product. The use of whole wheat flour gives the bread greater nutritional value as well as being a less processed and an overall healthier alternative to all-purpose flour.
• It is important that you do not over-stir the batter. Over stirring will cause the bread to be very dense. This is because it breaks up the bubbles in the batter that make the bread lighter.
• The bananas are part of the liquid portion of this bread. So, it is important to make sure they are fully mashed. It is easiest to use a standing mixer or hand mixer and beat the bananas on medium for a few minutes.
• Avoid using an aluminum loaf pan. Opt for a glass loaf pan and line with parchment paper or cover in unrefined, virgin coconut oil.
• Make sure to bake the chocolate bread until it is completely cooked throughout. Insert a toothpick in the center, if it comes out clean remove the bread from the oven. Removing the bread too soon will cause the center to sink. Leaving the bread in the oven for too long will result is a dryer and more crumbly bread.
• Use cacao powder instead of cocoa powder for a nutrient rich alternative that will add greater nutritional value to the bread. You can read more about the difference between cacao powder and cocoa powder here.
If you try this recipe, or any other Pure and Plant-Based recipes, make sure to to use #pureandplantbased and tag us @pureandplantbased on Instagram or Facebook!
Whole Wheat Chocolate Breakfast Bread
Ingredients
- 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
Instructions
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Preheat oven to 350°F. Cover a loaf pan with parchment paper. Set aside.
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In a medium sized mixing bowl, whisk together whole wheat flour, cacao powder, baking soda and salt. Set aside.
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Using a stand or hand mixer, add the ripe bananas to the bowl. Mix on medium until the bananas are smooth.
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In the mixing bowl add coffee, maple syrup, apple cider vinegar, almond extract and peanut butter. Mix on low until everything is combined.
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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.
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Transfer the bread batter to the loaf pan.
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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.*
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Allow the chocolate bread to fully cool before slicing.
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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.
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I made this today! And my goodness it’s beyond delicious!
Haven’t tried it yet because of the coffee, we don’t drink it. Can you suggest a substitute?
Hi Adele! You can just substitute any plant-based milk for the coffee. The coffee just makes it a little richer, but it is still good using plant milk!
When you day cup of coffee, is that a cup of morning coffee or cup of ground dry coffee. I know dumb question but I’m confused
Hi Kari! This recipe uses 1 cup of brewed coffee.
Is the coffee brewed or coffee grounds? Thanks
Hi Nancy! Use brewed coffee! Enjoy!
I made it two days ago and still enjoying it A LOT.
So happy that I did not need oil nor sugar.
Thank you Alexis!
Hi Gustavo!
I am so glad you enjoyed the chocolate bread! It is so delicious, especially with a little bit of peanut butter on top.
– Alexis
5. Since I had coffee leftover from this morning, I decided to make this.
My husband and I loved the texture of this bread. The only change I made since I didn’t have the almond, I used vanilla instead. Thank you so much for this special treat. Will make this again!
Hi Lieske,
I am so glad you and your husband enjoyed the recipe! Definitely one of my favorite breakfast breads!
-Alexis