Blueberry-Lemon Banana Bread with Cream-Cheese Glaze

I've never made the glaze and always make the batter with half the sugar.  I usually make these as muffins and they are super good and plenty sweet.  

2 c. flour (can do 1/2 wheat)
3/4 tsp baking soda
1/2 tsp salt
1 c. sugar (can reduce to 1/2 or even 1/3 c. )
1/4 c. butter (I've used 3T before)
1 c. banana
2 eggs
1/3 c. RF sour cream (I've used plain yogurt too)
1 tsp vanilla extract
1 c. blueberries
1 T grated lemon rind

1/4 c. RF cream cheese
3 T powdered sugar
1 T lemon juice
2 tsp water

Preheat oven to 350.
Combine flour, baking soda and salt, stirring with a whisk to combine.
Place sugar and butter in large bowl and beat with a mixer at med speed until mixture is well blended (about 1 min). Add mashed banana, eggs, sour cream and vanilla and beat until blended. Add flour mixture and beat at low speed just until moist. Gently fold in blueberries and lemon rind. Spoon batter into 8 1/2 by 4 1/2 inch loaf pan coated with spray. Bake for 1 hour and 15 min, or until toothpick comes out clean. Cool bread in pan for 10 min or wire rack. Remove and cool completely. (Can bake these in a muffin tin at 350 for about 20-25 min or until toothpick comes out clean)
Combine ingredients for glaze and drizzle over cooled bread

16 servings, 176 cal, 4.6 g fat (for original recipe with glaze without any changes)