Versatile Buttermilk Bread - Banana or Zucchini
9
People talking
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.
- Ready In:
- 1hr 10mins
- Serves:
- Yields:
- Units:
9
People talking
ingredients
-
Banana Bread
- 1 1⁄4 cups sugar
- 1⁄2 cup butter or 1/2 cup margarine, softened
- 2 eggs
- 3 bananas
- 1⁄2 cup buttermilk
- 1 teaspoon vanilla
- 2 1⁄2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
-
Zucchini Bread
- 1 teaspoon cinnamon
- 1⁄4 teaspoon baking powder
- 1⁄4 teaspoon nutmeg
- 1 cup zucchini, shredded
- 1⁄4 teaspoon lemon peel
directions
- Combine all ingredients in large mixing bowl.
- Pour into greased bundt pan.
- Bake about 50-55 minutes at 350°F.
- For Zucchini Bread - OMIT vanilla and bananas. Add above ingredients and bake as directed.
- Mini chocolate chips and chopped nuts may also be added, if desired.
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RECIPE MADE WITH LOVE BY
@Chef on the coast
Contributor
@Chef on the coast
Contributor
"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."
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This was good. I did the zucchini version and left out the lemon peel but added pecans.Reply
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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.Reply
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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!Reply
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Very good and easy to make. I made the banana bread and followed the directions as written. We all loved it. Made for Spring PAC 2009.Reply -
This is one-bowl perfection! Easy, tasty, versatile...all things a 'keeper' recipe should be! I added 3/4 C. chopped walnuts and backed the sugar off a bit...and was accused of adding MORE sugar! It came out of the oven just after 8:00 last night and I see only half is remaining this morning. No better review is needed! Another recipe for the dying banana file! Thanks so much!Reply
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