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Old 08-21-2013, 08:21 PM
 
Location: Chapel Hill, N.C.
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Momma Callie's Banana Nut Bread with Honey Butter Recipe : Patrick and Gina Neely : Recipes : Food Network

I got half way into making this banana nut bread only to realize I didn't have any sour cream so I decided to use 4 ounces of sour cream plus a tablespoon or two of half and half to moisten it a bit. The bread was delicious but very dense and moist. my family told me not to change my recipe and to please make it again really soon.

So this is my question. In baking are the two ingredients pretty much interchangeable? Now I know I wouldn't want cream cheese on any mexican dishes but for baking it seems to be OK. Your thoughts?
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Old 08-21-2013, 08:30 PM
 
Location: Montreal, Quebec
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I've done that. Not just in baking, but certain Indian dishes. It worked out fine.
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Old 08-21-2013, 08:48 PM
 
Location: San Antonio, TX
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I do that too, especially in sauces.
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Old 08-21-2013, 08:51 PM
 
Location: Heart of Dixie
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Sometimes an acidic ingredient, like sour cream, is required for a bread/cake recipe to rise. The common substitutes for sour cream are buttermilk or yogurt.

You could try a bit of vinegar or lemon juice with the cream cheese and milk to see if the bread becomes less dense. If the cream cheese and milk turns into a grainy mess after adding the vinegar/lemon juice - then that didn't work.
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Old 08-02-2020, 08:15 AM
 
Location: Phoenix, AZ > Raleigh, NC
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Actually, when we lived in Mexico, Philadelphia cream cheese made a jalapeno cream cheese. I loved that stuff.

Last edited by Beretta; 08-02-2020 at 10:44 AM..
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Old 08-02-2020, 08:41 AM
 
Location: Northern California
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I always use yogurt instead of sour cream.
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Old 08-06-2020, 10:17 AM
 
Location: California
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I really enjoy the tangy yogurt in banana nut bread:

https://www.cooks.com/rec/search?q=y...nana+nut+bread

This site is one of my favorites!
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