Blueberry-Lemon Banana Bread

BLOG_July 01, 2014

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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