Run Around the Clock

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Marbled-Chocolate Banana Bread 

Yield: 1 loaf, 16 slices


  • 2 cups all-purpose flour (healthier substitute: wheat flour)
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar (healthier substitutes: truvia, extra ripe bananas, applesauce and/or honey)
  • 1/2 cup egg substitute (or egg whites)
  • 1/3 cup plain low-fat yogurt
  • 1/2 cup semisweet chocolate chips
  • Cooking spray


  1. Preheat oven to 350°.
  2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
  3. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana, egg substitute, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist.
  4. Place chocolate chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined. Spoon chocolate batter alternately with plain batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Swirl batters together using a knife. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.


  • Calories: 183
  • Fat: 2.7g
  • Protein: 3.1g
  • Carbohydrate: 33.4g
  • Fiber: 1.3g

*Nutrition will vary if you use other ingredients, but definitely for the better ;) If you use extremely ripe bananas, you won’t need to add any sugar to create a sweet loaf!

(via girlstartingnew)

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    Making this today!
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    Marbled chocolate banana bread
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