Recipes

Recipe: BLUEBERRY WEEK: BLUEBERRY-LEMON BANANA BREAD WITH CREAM CHEESE GLAZE

The grocery stores are filling up with bins of big, plump blueberries, which are not only healthy but also versatile. This week we'll offer both sweet and savory blueberry recipe ideas. Today's comes from Cooking Light magazine's September 2003 issue.

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 oz.) block-style 1/3-less-fat cream cheese

3 tablespoons powdered sugar

1 tablespoon fresh lemon juice

2 teaspoons water

DIRECTIONS

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 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 cooled bread.



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