Chocolate Chocho Loaf

Chocolate Chocho Loaf

This chocolate chocho loaf is everything you want in a desert or afternoon-pick me up: subtly sweet, full of nourishing plant based ingredients, and packed with protein. A cross between a chocolate loaf and a banana bread, and stuffed with whatever nuts or mix-ins you fancy, it hits all the spots: nutty, crunchy, chocolaty, and fudgy. It makes for a wonderfully indulgent breakfast, topped with nut butter and more sliced banana and a scoop of coconut yogurt, or a great mid day treat eaten as-is. It pairs well with a side of plant based vanilla ice cream and a mug of tea for a truly decadent night cap. Best enjoyed within a few days or stored in the fridge to prolong freshness. 



  • 2 ripe bananas 
  • ½ cup Apple sauce
  • ⅓ cup peanut butter
  • ½ cup milk of choice
  • 1 tsp of vanilla  


  • ⅔ cup Oat flour (or flour of choice- to make oat flour blend oats in a blender) 
  • ⅓ cup Chocho powder
  • ¾ cup Cocoa powder
  • 2tbsp of coconut sugar (or sugar of choice) 
  • 1 tsp Baking soda
  • Pinch of salt
  • ¼ cup chocolate chips or cacao nibs or nuts
  • Optional: chopped chocolate bar/chocolate chips on top or split banana on top

Method: First, preheat your oven to 350 degrees F.  In a medium/large sized mixing bowl, mash the two ripe bananas until very smooth and then add in the apple sauce, peanut butter, almond milk (or other milk of choice) and vanilla and mix until uniform. Option to blend the wet ingredients together to really get a smooth homogenous mixture. Once the wet ingredients have been mixed, add in the oat flour, the chocho powder, the cocoa powder, the baking soda, and the salt. Using a fork, mix until there are no longer any large clumps and until the batter is smooth. Now, you can add in any optional ingredients, I opted for ¼ cup of chocolate chips, but ¼ cup of cacao nibs or walnuts would make for an equally delicious loaf. Set the batter aside, and lightly grease your loaf pan-- pour a little bit of olive oil or oil of choice into the pan and use a napkin or paper towel to spread the oil around, making sure to grease the corners and sides of the loaf pan. Then, pour the batter into the pan, I recommend using a spatula to really get all of the batter out of the bowl. Finally, top with whatever your heart desires, I opted for half of a chopped up bar of dark chocolate and a banana. Bake for 35-40 minutes. Once done, remove from the oven and let it sit until cool. It will deflate a bit, but ensuring it cools before cutting into it will help it retain its shape. If you (like me) are eager to taste the bread (it will smell and look heavenly) no worries, have a slice (or two) but it might not hold its shape as well as it will once cooled.