Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Versatile Buttermilk Bread - Banana or Zucchini Recipe
    Lost? Site Map

    Versatile Buttermilk Bread - Banana or Zucchini

    1/2 Photos of Versatile Buttermilk Bread - Banana or Zucchini

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    1 hr

    10 mins

    Chef on the coast's Note:

    I got this recipe from my sister-in-law while I was searching for a moist banana bread recipe years ago. She said the buttermilk makes all the difference. After trying a handful of different recipes - I am inclined to agree! The original recipe is for banana bread. I loved it so much I also altered it to make zucchini bread too! This recipe is one of those throw everything in a bowl and mix recipes - which is why I love it. It also freezes very well. **If you don't have buttermilk - plain yogurt can easily be substituted. Use 1/2 cup yogurt with a splash of milk.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 12


    bundt l ...

    Units: US | Metric

    Banana Bread

    Zucchini Bread


    1. 1
      Combine all ingredients in large mixing bowl.
    2. 2
      Pour into greased bundt pan.
    3. 3
      Bake about 50-55 minutes at 350°F.
    4. 4
      For Zucchini Bread - OMIT vanilla and bananas. Add above ingredients and bake as directed.
    5. 5
      Mini chocolate chips and chopped nuts may also be added, if desired.

    Ratings & Reviews:

    • on November 18, 2010


      This was good. I did the zucchini version and left out the lemon peel but added pecans.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 21, 2010


      One of the best Zucchini cakes I've ever tasted (aside from my Italian MIL of course). My family loved it. Super easy to make, moist, very tasty. 5 star all the way! Thanks for sharing this recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 21, 2009


      I had an enormous zucchini from a friends garden, so I made 2 bundt cakes! I made a slight addition to the zucchini bread recipe - I added 1/2 mashed banana to each cake. It was DELICIOUS and I gave the extra cake to my friend who also LOVED it. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)


    Nutritional Facts for Versatile Buttermilk Bread - Banana or Zucchini

    Serving Size: 1 (116 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 289.3
    Calories from Fat 80
    Total Fat 8.9 g
    Saturated Fat 5.2 g
    Cholesterol 55.9 mg
    Sodium 385.0 mg
    Total Carbohydrate 48.5 g
    Dietary Fiber 1.7 g
    Sugars 25.2 g
    Protein 4.6 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes