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.

Well, I ended up one for oneing with the sour cream, and adding a dash of soy milk (I usually only have sour cream and heavy whipping cream representing the dairy family in the fridge) for texture. And I can never manage to buy and use lemons in a timely fashion, so I've been avoiding buying them. We shall see.

Got into a debate with a bunch of people about sour cream. I like it with almost anything, so they were trying to think of nasty combinations. Either it is the perfect food, or they have poor imaginations. With BBQ sauce? Sure!

My banana bread's liquid is vegetable oil that and the eggs and bananas keep it moist (and delicious)!

Now I want banana bread.

And maybe some nachos, with full-fat sour cream.

Nachos are my fave sour cream vehicle!

fave sour cream vehicle

Tortilla soup. Or posole. With a dash of lime.

Haven't had that in a while....

Today is really stupid.

All the banana bread talk has me looking for new Thanksgiving recipes. The catch is they cannot have dairy in them... (except the pies -- my DH just has to suffer the fact that the rest of us need pie).