Versatile Buttermilk Bread Banana Or Zucchini Food
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
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.
BANANA BREAD
About 25 years ago, when money was tight, as part of my birthday gift, my sister compiled a scribbler filled with all her favorite recipes. This recipe for banana bread was one of them. I know there are numerous recipes for banana bread on this site, but have been asked to post this one after I posted photos of this sweet bread in the Cooking Photos Forum.
Provided by Nova Scotia Cook
Categories Quick Breads
Time 1h10m
Yield 12-14 serving(s)
Number Of Ingredients 10
Steps:
- Cream shortening and sugar.
- Add eggs and mix well.
- Add milk & vanilla.
- Next add bananas.
- Add dry ingredients and beat until well combined.
- Pour into greased loaf pan and bake for 50-60 minutes at 350 degrees.
Nutrition Facts : Calories 253.2, Fat 10, SaturatedFat 2.7, Cholesterol 32.4, Sodium 324.4, Carbohydrate 37.8, Fiber 1.1, Sugar 19.2, Protein 3.8
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
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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