Blueberry-Lemon Banana Bread with 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

Preparation

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.