Blueberry-Lemon Banana Bread

Blueberries are in season, so why not include them in fabulous banana bread? This is a Cooking Light recipe that was quite delicious. The recipe included a glaze, and I include instructions for one below, but next time I will skip it. The bread is definitely sweet enough without a glaze. If you decide to use a glaze, I would only pour it on right before eating. Enjoy!

Blueberry-Lemon Banana Bread

Author:

Cooking Light

Cook time: 1 hour 30 mins

Total time: 1 hour 30 mins

Serves:

8-10

Ingredients

• 2 cups all-purpose flour

• 3/4 tsp. baking soda

• 1/2 tsp. salt

• 1 cup 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 tsp. vanilla extract

• 1 cup fresh blueberries

• 1 tbsp. grated lemon zest

• Cooking spray

• For the glaze (optional):

• 1/4 cup low-fat cream cheese, softened

• 3 tbsp. powdered sugar

• 1 tbsp. lemon juice

• 2 tsp. water

Instructions

1. Preheat oven to 350. Combine flour, baking soda and salt in a bowl and whisk to combine.

2. Place sugar and butter in a large bowl and beat with a mixer at medium speed until well blended. Add the banana, egg substitute, sour cream, and vanilla and beat until blended. Add the flour mixture; beat at low speed until just moist. Gently fold in blueberries and lemon zest.

3. Spoon batter into a loaf pan coated with cooking spray. Bake at 350 for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Cool bread for 10 minutes and then remove from pan. Cool completely on wire rack.

4. To make the optional glaze – combine all ingredients in a bowl and whisk until smooth. I had a hard time getting the cream cheese smooth, so I used a mini food processor. You could also substitute sour cream for the cream cheese or make a simple glaze with milk and confectioners’ sugar. Drizzle over the loaf immediately before serving.

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