Versatile Buttermilk Bread Banana or Zucchini
Discover the ultimate crowd-pleaser with this Versatile Buttermilk Bread – Banana or Zucchini edition! This adaptable quick bread recipe brings together the tangy richness of buttermilk, the natural sweetness of ripe bananas, or the fresh, earthy charm of grated zucchini to create a moist, tender loaf perfect for any occasion. Enhanced with a touch of warm cinnamon spice and customizable with delightful add-ins like chocolate chips, chopped nuts, or raisins, this one-bowl wonder is a breeze to whip up in just 15 minutes of prep time. Whether you're craving a comforting banana bread or a veggie-packed zucchini twist, this recipe delivers a golden-brown loaf with an irresistible aroma and flavor. Serve it as a breakfast treat, a snack, or a light dessert—it's guaranteed to satisfy! Perfectly suited for keyword searches like "easy buttermilk bread recipe," "banana or zucchini bread," and "quick bread with optional mix-ins."
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.75 cup buttermilk
- 0.5 cup unsalted butter, melted and cooled slightly
- 2 whole large eggs
- 1 teaspoon vanilla extract
- 1 cup ripe bananas, mashed (or grated zucchini, squeezed of excess moisture)
- 0.5 cup optional add-ins (e.g., chocolate chips, chopped nuts, raisins)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan, or line it with parchment paper.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon. Whisk until well blended.
In a medium mixing bowl, whisk together the buttermilk, melted butter, eggs, and vanilla extract until smooth.
Gently fold the wet ingredients into the dry ingredients. Stir until just combined; the batter will be thick.
Add the mashed bananas or grated zucchini and any optional add-ins, folding gently to evenly distribute. Do not overmix.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 316 mg | 14% | |
| Total Carbohydrate | 61.6 g | 22% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 33.3 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 52 mg | 4% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 230 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
