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.