SPOONS wrote:

> I'm using it for a banana bread recipe which calls for 1/4 c cram fraich.
> I've never purchased or tried cream fraische befor.

You can use virtually any cultured or soured milk product for that.
Yogurt, sour cream, mascarpone cheese, ricotta (either sieved or
processed), drained kefir or creme fraiche.

The different amounts of fat in each will give slightly different
finished results. The more fat, the more moist the bread.

Pastorio