Versatile Buttermilk Bread - Banana or Zucchini

1 hrs

12 servings

5.0/5 (8 reviews)

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._x000D_ **If you don't have buttermilk - plain yogurt can easily be substituted. Use 1/2 cup yogurt with a splash of milk.

Ingredients

Instructions

Combine all ingredients in large mixing bowl.
Pour into greased bundt pan.
Bake about 50-55 minutes at 350Â°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.

Prep: 1 hrs

Cook: 10 mins

Total: 1 hrs

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Amount Per Serving
Calories 289.3
% Daily Value*
Total Fat 9.0g	14%
Cholesterol 56.0mg	19%
Total Carbohydrate 48.6g	18%
	Dietary Fiber 1.7g	6%
	Sugars 25.3g
Protein 4.6g

Amount Per Serving

Calories 289.3

% Daily Value*

Total Fat 9.0g

14%

Cholesterol 56.0mg

19%

Total Carbohydrate 48.6g

18%

Dietary Fiber 1.7g

Sugars 25.3g

Protein 4.6g