Made with sour cream, buttermilk, and almond extract, this Buttermilk and Sour Cream Banana Bread is definitely not your typical banana bread recipe.
I’m not sure how many of you enjoy cooking and baking with buttermilk but I’m a HUGE fan of it. Down here in the South, it is common to hear about people drinking a glass of buttermilk, complete with ice cubes and all. I could never stomach a glass of it myself, however, I LOVE using it in recipes. I have used it in soups, sauces, fruit salads, and baked goods. When you bake with it, it gives your recipes that ‘down home’ southern feel to them. It gives your dish a tangy, creamy, and moist component to them.
I was on the Internet searching for recipes that I can make with 3 over riped bananas. I have a few other banana recipes on the blog, but I wanted to try something different. The heavens opened when I found this recipe. It never occurred to me to put buttermilk and bananas together…so when I came across this recipe for it, I was excited. Of course, in true ‘Libby’ fashion, I couldn’t leave things well enough alone and added a few extra ingredients to the mix. I took some of the main ingredients in my Make Ahead Banana Pecan Muffins and added it to this recipe. I am glad I did! I made this loaf early in the morning and by the same time the next morning, it was completely gone! Everyone loved it! And now, I am sharing it with y’all 😉
Buttermilk and Sour Cream Banana Bread
Made with sour cream, buttermilk, and almond extract, this Buttermilk and Sour Cream Banana Bread is definitely not your typical banana bread recipe.
Serving Size: 1 piece
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
6 to 8 people; Makes one 9x5 inch loaf
396 kcal
Ingredients:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups sugar
- 2 eggs
- 1 cup mashed bananas
- 2 tbsp. sour cream
- 4 tbsp. buttermilk
- 1/2 tsp. almond extract
- 1 3/4 cups all purpose flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/8 tsp. baking soda
Directions:
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Grease and flour 1 large loaf pan (9 1/4 X 5 1/4-inch).
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In a large bowl, cream butter and sugar together. Add eggs, bananas, buttermilk, sour cream and almond until the batter is well mixed.
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Add in the flour, baking powder, salt and soda. Mix until well combined.
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Divide batter into greased and floured bread pans and bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean
Libby's Notes
Recipe Source: Inspired by the blog, Mel's Kitchen Cafe'.
Nutrition Facts
Buttermilk and Sour Cream Banana Bread
Amount Per Serving
Calories 396
* Percent Daily Values are based on a 2000 calorie diet.
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Looks really yummy! And what do ya know I have both Sour cream and Buttermilk! 🙂
I'm a big fan of baking with buttermilk too Libby!
oh this looks so soft and yummy, love it!
This is without a doubt an excellent recipe! I highly recommend it!
It is really super yummy y'all 🙂
@Susan-I am glad you enjoyed the recipe 😉
This looks beautiful! I love baking with buttermilk. Thanks for sharing on Sweet Indulgences Sunday.
Thank you Kim 🙂 You are quite welcome for sharing at SIS 😉
This bread is one of our favorite recipes!