This delicious blueberry-lemon twist on traditional banana bread features a sweet and creamy cream-cheese glaze.
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
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
How to Make It
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.
I also forgot the lemon rind--didn't even miss it! For a more health-conscious recipe I altered the following with AMAZING results:
I replaced 1/2 flour with wheat flour, added 1/2 teaspoon baking powder to compensate for the heaviness of the wheat flour, used 1 whole egg plus 2 egg whites rather than egg substitute, and replaced the sour cream with nonfat plain yogurt. And I didn't do the glaze at all. Best banana bread I've ever tried!
The calorie count drops to 159 (8% from fat); Fat 3.5g (sat 2g, mono .89g, poly .26g); Protein 3.1g; Carb 30g; Fiber 1.8g: Chol 21mg; Iron .7mg; Sodium 185mg; Calc 17.9mg.
Love, love, love this recipe!! I've made it as written and have since modified with great results. I now always cut the sugar in half, do half wheat flour and make them into muffins and bake 20-25 min. (oh, I also always use frozen blueberries)
I have also substituted some quick oats and cornmeal for some of the flour and it turned out wonderful!