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Blueberry-Lemon Banana Bread with Cream-Cheese Glaze

Yield 1 loaf, 16 servings (serving size: 1 slice)
This delicious blueberry-lemon twist on traditional banana bread features a sweet and creamy cream-cheese glaze. 

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
  • Glaze:
  • 1/4 cup (2 ounces) block-style 1/3-less-fat cream cheese
  • 3 tablespoons powdered sugar
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons water

Nutrition Information

  • calories 176
  • caloriesfromfat 24 %
  • fat 4.6 g
  • satfat 2.7 g
  • monofat 1.1 g
  • polyfat 0.2 g
  • protein 3.2 g
  • carbohydrate 31.3 g
  • fiber 1.1 g
  • cholesterol 13 mg
  • iron 1 mg
  • sodium 194 mg
  • calcium 19 mg

How to Make It

  1. Preheat oven to 350°.

  2. To prepare the banana bread, lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking soda, and salt, stirring with a whisk to combine.

  3. Place granulated sugar and butter in a large bowl, and beat with a mixer at medium speed until mixture is well blended (about 1 minute). Add mashed banana, egg substitute, sour cream, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Gently fold in blueberries and lemon rind. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool the bread 10 minutes in pan on a wire rack; remove the bread from pan. Cool completely on wire rack.

  4. To prepare glaze, combine cream cheese, powdered sugar, lemon juice, and water, stirring with a whisk until smooth. Drizzle the glaze over cooled bread.