Blueberry-Lemon Banana Bread with Cream-Cheese Glaze

The soft texture of the glaze limits this bread's portability--you'll want to eat it with a fork to enjoy its tart sweetness.

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

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.

Nutritional Information

Calories:

176 (24% from fat)

Fat:

4.6g (sat 2.7g,mono 1.1g,poly 0.2g)

Protein:

3.2g

Carbohydrate:

31.3g

Fiber:

1.1g

Cholesterol:

13mg

Iron:

1mg

Sodium:

194mg

Calcium:

19mg