This recipe combines the moistness of bananas and the subtle flavor of zucchini to create a delightful loaf perfect for any occasion.
Preheat your oven to 350°F (175°C) and grease a loaf pan.
Greasing the pan ensures the loaf comes out easily after baking.
In a mixing bowl, cream together the sugar and butter until light and fluffy.
Use room-temperature butter for easier mixing.
Beat in the eggs, one at a time, then mix in the mashed bananas and grated zucchini.
Ensure the bananas are well-mashed for a smoother batter.
Stir in the buttermilk and vanilla extract until combined.
Mix gently to avoid overworking the batter.
In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
Sifting the dry ingredients can help avoid lumps.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Do not overmix to keep the loaf tender.
Pour the batter into the prepared loaf pan and smooth the top.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Check the loaf at 50 minutes to avoid overbaking.
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents the bottom from becoming soggy.
Slice and serve your delicious Buttermilk Banana-Zucchini Loaf.
Pair with a cup of tea or coffee for a delightful treat.
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