Another Cooking Light quick bread winner. I had to share..
Blueberries are bountiful and delicious right now. Nothing like the overpriced, underdeveloped bitter berries one gets in the winter. When The Boy and I both ended up purchasing big containers of blueberries last week, I knew I had to do something with them before they started to shrivel.
I thought of muffins – however, when I go to grab a muffin, it always seems one is not enough and two are too much. I prefer a bread – you can cater your slice size to your hunger! I also think the bread keeps better and stays more moist.
I searched around a bit and decided to go with this recipe:
Blueberry-Lemon Banana Bread with Cream-Cheese Glaze
(from Cooking Light via Myrecipes.com)
- 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
- 1/4 cup (2 ounces) block-style 1/3-less-fat cream cheese
- 3 tablespoons powdered sugar
- 1 tablespoon fresh lemon juice
- 2 teaspoons water
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° 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.
Note: As the picture shows, I did not prepare or use the glaze. I also used one whole egg and one egg white in place of the egg substitute.
This bread was incredibly moist. The Boy was a bit skeptical of the blueberry-lemon-banana combo, but I think it won him over in the end. The loaf is already gone :).