versatile buttermilk bread (banana or zucchini)
Get ready for the tons of zucchini recipes -- the yellow squash in my garden is doing terribly this year, but the zucchini is coming in like gangbusters. Busting gangs of squash bugs and snails.
This recipe has both banana and zucchini variations, and the zucchini one was so good that I'll include both.
Banana Bread
This recipe has both banana and zucchini variations, and the zucchini one was so good that I'll include both.
Banana Bread
- 1 1/4 cups sugar
- 1/2 cup butter or 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
Zucchini Bread
- 1 teaspoon cinnamon
- 1/4 teaspoon baking powder
- 1/4 teaspoon nutmeg
- 1 cup zucchini, shredded
- 1/4 teaspoon lemon peel
- Banana bread: Combine all ingredients in large mixing bowl. For zucchini bread, omit vanilla and bananas. Add above ingredients and bake as directed.
- Pour into greased bundt pan. (I doubled the recipe and used two loaf pans, and it made two big loaves and eight overflow muffins.)
- Bake about 50-55 minutes at 350°F. (Mine took less time; about 35-40 minutes for the loaves and 25 for the muffins.)
- Mini chocolate chips and chopped nuts may also be added, if desired.
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