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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Other / Difficulty: Easy / Preparation Time: 1-10 Minutes / Number of Servings: 0 |
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Directions: Blueberry-Lemon Banana Bread with
Cream Cheese Glaze
2 cups all-purpose flour
æ teaspoon baking soda
?
teaspoon salt
1 cup granulated sugar
º cup butter, softened
1 cup mashed ripe banana (about 2 bananas)
?
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:
º cup (2 oz) block style 1/3 less fat cream cheese
3 Tablespoons powdered sugar
1 Tablespoon fresh lemon juice
2 teaspoons water
1. Preheat oven to 350 degrees
2. To prepare the banana bread, lightly spoon flour into dry measuring cups, and level with 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, 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
?
x 4
?
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.
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. Yield 1 loaf
| Ingredients:
2 Cup(s) all purpose flour
3/4 Teaspoon(s) baking soda
1/2 Teaspoon(s) salt
1 Cup(s) sugar
1/4 Cup(s) butter, softened
1 Cup(s) mashed ripe banana about 2 banana
1/2 Cup(s) egg substitute
1/3 Cup(s) reduced fat sour cream
1 Teaspoon(s) vanilla
1 Cup(s) fresh blueberries
1 Tablespoon(s) grated lemon rind
1/4 Cup(s) 2oz block cream cheese
3 Tablespoon(s) powdered sugar
1 Tablespoon(s) lemon juice
2 Teaspoon(s) water |
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