So just to hop back in with a bang...
P cooked up this amazing, tangy, tart loaf of banana bread and I just can't stop eating it! Personally, I think the cream cheese glaze is gratuitous and would be just as luscious without. Recipe from Cooking Light (Sept 03).
2 cups all purpose flour
3/4 tsp baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/4 cup butter. softened
1 cup mashed ripe bananas (about 2)
1/2 egg substitute *
1/3 cup reduced fat sour cream **
1 teaspoon vanilla extract
1 cup fresh blueberries
1 tablespoon grated lemon rind
1/4 cup block style 1/3 less fat cream cheese
3 tbsp powdered sugar
1 tbsp fresh lemon juice
2 tsp water
1. preheat oven to 30
2. combine flour, baking soda, and salt and mix together
3. place granulated sugar and butter into bowl and beat togther until blended. Add mashed bananas, egg, sour cream, and vanilla and beat until blended. Add flour mixture and beat at low speed. Gently fold in blueberries and rind. Spoon batter into loaf pan coated with cooking spray. Bake at 350 for 1 hour and 15 minutes or until a wooden pick comes out clean. Cool bread for 10 minutes in pan and then cool completely on rack.
4. to prepare glaze, mix ingredients and stir with whisk until smooth. Drizzle over cooled loaf.
Posted by mo on September 13, 2003
* P used 1 egg
** P used fat free sour cream (the brand in the cow container, YUM)