Buttermilk Banana Zucchini Bread Recipes

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BANANA-ZUCCHINI BREAD



Banana-Zucchini Bread image

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

3 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
4 large eggs, room temperature
2 medium ripe bananas, mashed (about 1 cup)
2 cups sugar
1 cup vegetable oil
1-1/2 cups shredded unpeeled zucchini
1 cup chopped pecans

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.

BUTTERMILK BANANA-ZUCCHINI BREAD



Buttermilk Banana-Zucchini Bread image

*This scrumptious bread is best warm and slathered with butter and eaten with a fork! *If you like strong spices in your banana bread, add at least 3x more than the recipe calls for. *Also, try pan-frying in butter, then sprinkling with powdered sugar for a yummy dessert!

Provided by Amanda Marble

Categories     Other Desserts

Time 1h10m

Number Of Ingredients 14

2 c all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 Tbsp vanilla extract
1/2 c butter flavored shortening
1/2 c sugar
2 large eggs
3 brown bananas
1 Tbsp vanilla powder
1/2 c buttermilk
1 small zucchini, peeled and shredded
1 Tbsp ground mulling spices
1 Tbsp cinnamon

Steps:

  • 1. Preheat oven at 350F degrees. Peel bananas. Peel & shred zucchini. Grease 9x5 bread loaf pan.
  • 2. Cream bananas and buttermilk together. Add shortening, sugar, eggs and cream together.
  • 3. Add dry ingredients, vanillas, spices and gently fold in the zucchini.
  • 4. Pour batter into loaf pan
  • 5. Bake for 1 hour & 10 minutes.
  • 6. Cool for 10 minutes in loaf pan, then cool completely on wire rack.
  • 7. Slice and serve!

BUTTERMILK BANANA BREAD



Buttermilk Banana Bread image

My mom has been making this delicious, moist banana bread for 30 years; it was a family favorite for breakfast!

Provided by MAGDIEGO

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     100+ Banana Bread Recipes

Time 1h25m

Yield 12

Number Of Ingredients 9

2 cups flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
1 ¼ cups white sugar
½ cup shortening
2 egg, beaten
1 cup mashed ripe banana
1 teaspoon vanilla extract
½ cup buttermilk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan.
  • Sift flour, baking soda, and cinnamon together in a bowl.
  • Beat sugar and shortening together in a separate large bowl with an electric mixer until light and fluffy; add 1 egg at a time, thoroughly beating the first into the sugar mixture before adding the second. Beat banana and vanilla into the wet mixture together. Stream buttermilk into wet mixture while continually beating until smooth; add flour mixture and continue to beat until you have a smooth batter. Pour batter into the prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 265.9 calories, Carbohydrate 41.7 g, Cholesterol 31.4 mg, Fat 9.7 g, Fiber 1.1 g, Protein 3.7 g, SaturatedFat 2.5 g, Sodium 127.9 mg, Sugar 23.8 g

BANANA BREAD FRENCH TOAST



Banana Bread French Toast image

Turn banana bread into your favorite breakfast with this dish. The tangy Buttermilk Syrup is a perfect make-ahead touch.

Provided by Brooke Lark

Categories     Side Dish

Time 20m

Yield 4

Number Of Ingredients 9

1 1/2 cups sugar
1 teaspoon baking soda
3/4 cups buttermilk
1/3 cup butter
1 tablespoon vanilla
1 loaf banana bread
2 eggs
1/4 cup milk
1 cup fresh berries

Steps:

  • To make buttermilk syrup, in 2-quart saucepan, stir syrup ingredients until well blended. Heat to boiling. Cook 7 minutes, stirring constantly. Remove from heat; beat in vanilla with whisk. Keep warm.
  • Heat nonstick skillet or griddle over medium heat. Cut banana bread into 1-inch-thick slices. In shallow dish or pan, beat eggs and milk until well mixed. Coat bread slices on both sides with egg mixture; place in hot skillet. Cook until golden brown on each side. Serve with buttermilk syrup and garnish with berries. Enjoy!

Nutrition Facts : ServingSize 1 Serving

BANANA-ZUCCHINI BREAD



Banana-Zucchini Bread image

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

3 eggs
¾ cup vegetable oil
⅔ cup packed brown sugar
1 cup white sugar
1 cup grated zucchini
2 bananas, mashed
2 teaspoons vanilla extract
3 ½ cups all-purpose flour
1 tablespoon ground cinnamon
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
½ cup dried cranberries
½ cup chopped walnuts

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

VERSATILE BUTTERMILK BREAD - BANANA OR ZUCCHINI



Versatile Buttermilk Bread - Banana or Zucchini image

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

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
1 teaspoon cinnamon
1/4 teaspoon baking powder
1/4 teaspoon nutmeg
1 cup zucchini, shredded
1/4 teaspoon lemon peel

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



Buttermilk Banana Bread image

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

1 1/3 cups sugar
1/2 cup butter, softened
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon baking powder
2 cups all-purpose flour
1 teaspoon vanilla
1 1/4 cups mashed ripe bananas
3/4 cup broken pecans

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

ZUCCHINI BUTTERMILK BREAD



Zucchini Buttermilk Bread image

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

1/2 cup butter, softened
1/3 cup oil
1 1/2 cups sugar
1/2 cup brown sugar
1/2 cup buttermilk
3 eggs
1 1/2 cups raw zucchini, shredded
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla
1/2 cup walnuts, chopped (optional)

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

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