You don’t need to have any baking or cooking experience to make this delicious chocolate bread that’s simply a breeze to make. Vegan and sugar-free, it makes for a perfect snack for any time of day and can be a fun, fuss-free activity to do with the family. Everyone can make their own favourite versions – simply top it off with jam, peanut butter, ice cream or honey. The preparation takes only 15 minutes and the rest of the time, it’s in the oven.
- 420 g whole wheat flour (about 3.5 cups)
- ½ heaping cup cacao powder
- 1 tsp baking soda
- 1 tsp salt
- 4 ripe bananas
- 2 cups coffee
- ½ cup maple syrup (or honey)
- 4 tbsps peanut butter
- 2 tbsps apple cider vinegar
- 2 tsps almond or vanilla extract
Preheat oven to 170 C. Cover two loaf pans with baking paper. Set aside.
In a large bowl, mix whole wheat flour, cacao powder, baking soda and salt. Set aside.
In another bowl, add bananas. Mash until the bananas are smooth.
Add the coffee, maple syrup, apple cider vinegar, almond/vanilla extract and peanut butter. Combine well.
Add the dry ingredients, slowly, to the wet ingredients. It’s important not to over-stir the batter, so mix manually.
Scoop or pour batter into the loaf pans. Pop pans into oven and bake for 50 mins 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.
Note: The measurements here are for two loaf pans that measure 20x9cm and 7cm in depth.
Recipe and photos courtesy of Angelique Teo. Angelique hosts “The Weekday Getaway with Angel” on ONE FM 91.3, on weekdays from 4pm to 8pm.