Buttermilk Banana Zucchini Bread Recipes
BANANA-ZUCCHINI BREAD
A combination of two favorites: banana nut bread and zucchini bread. The flavors combine and in each bite you get just a hint of both flavors.
Provided by heather duncan
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h5m
Yield 20
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4 inch bread loaf pans.
- In a large bowl, beat eggs until light yellow and frothy. Add oil, brown sugar, white sugar, grated zucchini, bananas, and vanilla; blend together until well combined. Stir in the flour, cinnamon, baking powder, baking soda, and salt. Mix in the cranberries and nuts. Divide the batter evenly between the two prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes. Allow to cool in the loaf pans on a wire rack before removing and serving.
Nutrition Facts : Calories 271.6 calories, Carbohydrate 40.2 g, Cholesterol 27.9 mg, Fat 11.1 g, Fiber 1.5 g, Protein 3.9 g, SaturatedFat 1.7 g, Sodium 229.6 mg, Sugar 20.9 g
BANANA-ZUCCHINI BREAD
My grandmother made this zucchini banana bread for as long as I can remember, and I've been making it ever since I learned how to bake. Children love it for a snack, and it's good to serve at any meal. It's another delicious way to use zucchini, which is so abundant in late summer. -Eva Mae Hebert, Lafayette, LA
Provided by Taste of Home
Time 1h5m
Yield 2 loaves (16 slices each).
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, whisk flour, baking powder, baking soda, cinnamon and salt. In another bowl, whisk eggs, bananas, sugar and oil. Add to flour mixture; stir just until moistened. Fold in zucchini and pecans. Pour into 2 greased 9x5-in. loaf pans. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pans for 10 minutes before removing to wire racks to cool completely.
Nutrition Facts : Calories 193 calories, Fat 10g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 165mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
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.
Provided by Chef on the coast
Categories Quick Breads
Time 1h10m
Yield 1 bundt loaf, 12 serving(s)
Number Of Ingredients 14
Steps:
- 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.
BUTTERMILK BANANA BREAD
Make and share this Buttermilk Banana Bread recipe from Food.com.
Provided by MWade1
Categories Breads
Time 1h10m
Yield 19 slices, 19 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- In a small bowl mix together Buttermilk and Baking soda. Mix and set a side (needs to rise).
- In a Large Bowl, mix together Sugar, Butter, Flour, Bananas, and nuts.
- Combined Buttermilk mixture with other ingredients.
- Pour in to 1 Large bread pan 2 Medium Pans or 3 Small.
Nutrition Facts : Calories 204.5, Fat 5.2, SaturatedFat 3.2, Cholesterol 13.6, Sodium 154.6, Carbohydrate 38.3, Fiber 1.1, Sugar 25.4, Protein 2.4
ZUCCHINI BUTTERMILK BREAD
I was searching for Zucchini bread to use up some home-grwon zucchini that I had and I came across a recipe that was good, but not great. I decided to modify it and add one of my favorite ingredients, BUTTERMILK. I love buttermilk pound cake and had a recipe for it as well. I love the texture of a light pound cake, but the semi-sweetness of a bread. So, after testing and modifying, I finally have a great recipe, Zucchini Buttermilk Bread. Hope you Like it, I know I do!
Provided by chef_cmontes
Categories Breads
Time 1h25m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl, combine butter, oil and sugars; blend together until fluffy.
- In a small bowl, combine flour, salt, baking powder, cinnamon, nutmeg & walnuts (optional).
- To the butter/sugar mixture, add one egg at a time and mix gently after each addition; mix in vanilla.
- To the buttermilk, add baking soda (this activates the flavors in the buttermilk).
- Alternating with buttermilk and flour mixture, add a little at a time to the large bowl containing the wet ingredients. When adding last bit of flour mixture, stir, DO NOT beat or over mix.
- Pour into a loaf pan and bake at 300 degrees for 1 hour 15 minute to 1 hour 25 minutes or until done in center.
Nutrition Facts : Calories 562.5, Fat 23.1, SaturatedFat 9.4, Cholesterol 110.4, Sodium 614.8, Carbohydrate 83, Fiber 1.6, Sugar 52.2, Protein 7.3
BUTTERMILK BANANA BREAD
This is the best banana bread I've ever tasted. It's always moist and tasty. I got the recipe from the Vanderbilt Medical Student Mates Cookbook. Preheat oven to 350 degrees
Provided by CaramelPie
Categories Quick Breads
Time 1h20m
Yield 1 loaf, 12-16 serving(s)
Number Of Ingredients 10
Steps:
- Cream sugar and butter.
- Add eggs, one at a time, mixing well after each addition - use a mixer.
- Stir baking soda into buttermilk and add to mixture.
- Sift baking powder with flour and blend into creamed mixture.
- Add vanilla and banana and mix.
- Stir in pecans.
- Pour into greased and floured 9"x5" loaf pan. (May also use 4 mini loaf pans.).
- Bake at 300 degrees F for about 1 1/2 hours or until loaf tests done with a toothpick. (Bake for 50-60 minutes for mini loaves.).
- Cool for 20-30 minutes before removing from pan.
Nutrition Facts : Calories 307.8, Fat 13.7, SaturatedFat 5.7, Cholesterol 51.7, Sodium 226.1, Carbohydrate 43.3, Fiber 1.6, Sugar 25, Protein 4.4
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