Ingredients
-
-
1 1/4
-
1/2
-
2
-
3
-
1/2
-
1
-
2 1/2
-
1
-
1
-
-
1
-
1/4
-
1/4
-
1
Directions
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.,This was good. I did the zucchini version and left out the lemon peel but added pecans.,One of the best Zucchini cakes I’ve ever tasted (aside from my Italian MIL of course). My family loved it. Super easy to make, moist, very tasty. 5 star all the way! Thanks for sharing this recipe.
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Steps
|
1
Done
|
Combine All Ingredients in Large Mixing Bowl. |
|
2
Done
|
Pour Into Greased Bundt Pan. |
|
3
Done
|
Bake About 50-55 Minutes at 350f. |
|
4
Done
|
For Zucchini Bread - Omit Vanilla and Bananas. Add Above Ingredients and Bake as Directed. |
|
5
Done
|
Mini Chocolate Chips and Chopped Nuts May Also Be Added, If Desired. |
