Blueberry-Lemon Banana Bread with Cream-Cheese Glaze

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

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Nutritional Information

Amount per serving
  • Calories: 176
  • Calories from fat: 24%
  • Fat: 4.6g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.2g
  • Protein: 3.2g
  • Carbohydrate: 31.3g
  • Fiber: 1.1g
  • Cholesterol: 13mg
  • Iron: 1mg
  • Sodium: 194mg
  • Calcium: 19mg

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.
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