Yaaargggg!

Since baking soda is the leavening, there needs to be enough acid in the rest of the recipe to activate it. My reflex says that sour cream has less than yoghurt, but I'll just chalk this one up as an experiment.

I often put a bit of lemon or orange juice in banana bread - that might work for you. Or fake buttermilk - milk with a dribble of vinegar.

Fat free sour cream is one of the best inventions ever.

You ran for Congress - and won. It seemed that no one else was running for that seat, so you did. But you were still going to keep your day (evening) job, and be a congressperson in your spare time. Or else maybe you'd work at your current job when congress wasn't in session - I'm not sure which.

Heh. Go me! I suppose it's just a different kind of theatre. I'd need different clothes, though.

Fat free sour cream is one of the best inventions ever.

WORD. I mix it with marinara for a yummy pasta sauce, I use it in cooking and baking, I dip strawberries in it... YUM.

I love fat free sour cream. Must be careful using it in hot things, it breaks easier thatn regular.

I go for low-fat in cooking, it seems the best compromise.

You are ALL crazy, because fat-free sour cream is nast. Reduced fat, fine. Fat-free, a world of no.

Depends on what you're using it in. If sour cream is the main element, then I would use reduced fat (like on a baked potato), but in a sauce, I'd use it.

I don't think there's any liquid in my banana bread. I'll have to check the recipe later. I think it's just flour, baking soda and salt mixed into beaten egg, banana pulp, butter and sugar. The bananas leave it plenty moist. My recipe calls for orange zest. I never feel like doing that, so sometimes I throw in some lemon juice.