Blueberry-Lemon Banana Bread With Cream Cheese Glaze

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Ingredients

• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/4 cup butter, softened
• 1 cup mashed ripe banana (about 2 bananas)
• 1/2 cup egg substitute
• 1/3 cup reduced-fat sour cream
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries
• 1 tablespoon grated lemon rind
• Cooking spray
• 1/4 cup (2 ounces) block-style 1/3-less-fat cream cheese, softened
• 3 tablespoons powdered sugar
• 1 tablespoon fresh lemon juice
• 2 teaspoons water

Directions

1. Preheat oven to 350°.
2. To prepare banana bread, lightly spoon flour into dry measuring cups, and level with a knife.
3. Combine flour, baking soda, and salt, stirring with a whisk.
4. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute).
5. Add banana, egg substitute, sour cream, and vanilla; beat until blended.
6. Add flour mixture; beat at low speed just until moist.
7. Gently fold in blueberries and lemon rind.
8. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray.
9. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean.
10. Cool 10 minutes in pan on a wire rack; remove from pan.
11. Cool completely on wire rack.
12. To prepare glaze, combine cream cheese, powdered sugar, lemon juice, and water, stirring with a whisk until smooth.
13. Drizzle glaze over cooled bread.

Yield: 1 loaf, 16 servings (serving size: 1 slice)