Versatile Buttermilk Bread - Banana or Zucchini
70 mins (prep 60, cooking 10)
14 ingredients
1 servings
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.

Categories:  quick-breads , beginner-cook , brown-bag , <-4-hours , brunch , potluck , finger-food , time-to-make , easy , presentation , inexpensive , breads , healthy , to-go... ,
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Serving Size (1094.21 g)
Servings 1
Amount per Serving
Calories 3169.94 Calories from Fat 971.91
% Daily Value *
Total Fat 107.99g 166.14%
Saturated Fat 23.73g 118.63%
Trans Fat 0.0g %
Cholesterol 13.48mg 4.49%
Sodium 4997.91mg 208.25%
Total Carbohydrate 533.49g 177.83%
Dietary Fiber 36.36 g 145.44%
Sugars 306.54 g %
Protein 51.21g 102.42%
Vitamin A 5628.9IU% Vitamin C 82.62mg%
Calcium 428.98mg% Iron 13.25mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4