Rating: 5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light September 2003

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

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Directions

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  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

176 calories; calories from fat 24%; fat 4.6g; saturated fat 2.7g; mono fat 1.1g; poly fat 0.2g; protein 3.2g; carbohydrates 31.3g; fiber 1.1g; cholesterol 13mg; iron 1mg; sodium 194mg; calcium 19mg.
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