Best 3 Versatile Buttermilk Bread Banana Or Zucchini Recipes
Buttermilk bread is a versatile and delicious bread that can be enjoyed in many different ways. It is made with buttermilk, which gives it a slightly tangy flavor. The bread is also moist and fluffy, thanks to the addition of butter and eggs. Buttermilk bread can be made with a variety of different add-ins, such as bananas, zucchini, chocolate chips, or nuts. In this article, we will provide recipes for three different variations of buttermilk bread: classic buttermilk bread, banana buttermilk bread, and zucchini buttermilk bread. All three of these recipes are easy to follow and can be made in about an hour. So what are you waiting for? Let's get baking!
Let's cook with our recipes!
ZUCCHINI BANANA BREAD
The BEST healthy Zucchini Banana Bread. Super easy, moist, and lightly spiced with cinnamon. Made from wholesome ingredients and so delicious!
Provided by Erin Clarke / Well Plated
Categories Breakfast
Time 1h30m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Lightly grease a 9x5-inch loaf pan with nonstick spray. Line with parchment paper so that the paper overhangs two sides like handles, then lightly grease again.
- Thoroughly squeeze the shredded zucchini with a paper towel to remove as much excess water as possible. Repeat as needed.
- In the bowl of a standing mixer or a large mixing bowl, beat the mashed banana with the honey, coconut sugar, coconut oil, and vanilla extract until smooth. (You can also use a whisk and some elbow grease and mix the batter by hand.) Add the eggs (make sure they are room temperature or the coconut oil may resolidify), then mix again until smoothly combined. If the coconut oil does resolidify, microwave the bowl in 10-second bursts, just until the coconut oil reliquifies.
- Sprinkle the cinnamon, nutmeg, baking soda, baking powder, and salt over the top of the batter. Mix to combine. Sprinkle the flour evenly over the top, then mix on very low speed, just until the flour disappears. By hand, fold in the zucchini and the nuts or chocolate chips (if using), stopping as soon as it's mostly evenly blended. Do not overmix. The batter will be thick.
- Scrape the batter into the prepared pan and smooth the top. Bake for 50 to 60 minutes, until a toothpick or thin, sharp knife such as a paring knife inserted in the center comes out clean two tests in a row. (You want to test for a clean knife more than once, as moist quick breads can be tricky to tell; if in doubt, take the bread's temperature on an instant-read thermometer. It's done when it reaches 195 degrees F.). I like to check the bread at the 30-minute mark and tent it with aluminum foil if the bread is browning too quickly at the corners, then continue baking as directed.
- Once the bread is baked, place the pan on a wire rack and let cool for 15 minutes. Lift the bread from the pan using the parchment paper, and place the loaf on the rack to finish cooling completely. Slice and enjoy!
Nutrition Facts : ServingSize 1 slice (of 10), without mix-ins, Calories 212 kcal, Carbohydrate 36 g, Protein 5 g, Fat 7 g, SaturatedFat 5 g, Cholesterol 33 mg, Fiber 3 g, Sugar 15 g, TransFat 0.003 g, UnsaturatedFat 1.3 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.
BUTTERMILK BANANA-ZUCCHINI BREAD
*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
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!
Tips:
- Use fresh, ripe bananas or zucchini. This will ensure that your bread is moist and flavorful.
- Don't overmix the batter. Overmixing can make the bread tough.
- Bake the bread in a preheated oven. This will help the bread rise evenly.
- Let the bread cool completely before slicing. This will help to prevent the bread from crumbling.
- Serve the bread with your favorite toppings. Some popular options include butter, honey, jam, or cream cheese.
Conclusion:
Buttermilk bread is a versatile and delicious bread that can be enjoyed in many different ways. Whether you're looking for a quick and easy breakfast bread or a special treat for a party, this recipe is sure to please. With its moist texture and flavorful crumb, buttermilk bread is a bread that everyone will love.
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