Versatile Buttermilk Bread - Banana or Zucchini

“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:
12
YIELD:
1 bundt loaf
UNITS:
US

Ingredients Nutrition

Directions

  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.

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