Versatile Buttermilk Bread - Banana or Zucchini

Total Time
1hr 10mins
Prep 1 hr
Cook 10 mins

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.

Ingredients Nutrition


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

4 5

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

5 5

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.

5 5

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!