Blueberry-Lemon Banana Bread with Cream-Cheese Glaze

recipe
This delicious blueberry-lemon twist on traditional banana bread features a sweet and creamy cream-cheese glaze. 

Yield:

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

Recipe from

Cooking Light

Nutritional 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

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

Preparation

Preheat oven to 350°.

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.

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.

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

September 2003
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