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Blueberry-Lemon Banana Bread with Cream Cheese Glaze

  • 2 cups all-purpose flour
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup granulated sugar
  • 1/4 cup butter, softened
  • 1 cup mashed ripe bananas
  • 1/2 cup egg substitute
  • 1/3 cup reduced-fat sour cream
  • 1 tsp. vanilla extract
  • 1 cup fresh blueberries
  • 1 Tbsp. grated lemon rind
Glaze:
  • 1/4 cup block-style 1/3 less-fat cream cheese
  • 3 Tbsp. powdered sugar
  • 1 Tbsp. fresh lemon juice
  • 2 tsp. water
Preheat oven to 350 degrees. 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. 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 a loaf pan coated with cooking spray. Bake at 350 degrees 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 the cooled bread.
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