Buttermilk Banana Zucchini Bread Recipes

BANANA-ZUCCHINI BREAD

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.

BUTTERMILK BANANA-ZUCCHINI BREAD

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!

BANANA-ZUCCHINI BREAD

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.

BUTTERMILK BANANA BREAD

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.

VERSATILE BUTTERMILK BREAD - BANANA OR ZUCCHINI

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.

ZUCCHINI BUTTERMILK BREAD

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.

BUTTERMILK BANANA BREAD

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.