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April 7, 2026
Cortney LaCorte
  1. Recipes
  2. Breakfast

The Best Banana Bread

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Breakfast

BILL’S BANANA BREAD

This recipe is hands down the best I’ve ever used – and it’s from my father in law, Bill. I normally eat 2 pieces in one sitting, at the very minimum LOL. I personally loooove walnuts in mine, but if you aren’t into nuts exclude! It’s a recipe for everyone ?
There are a few notes from him on the recipe in parentheses.

Cook Along With A Video:

@chzgal

BILL’S BANANA BREAD ? This recipe is hands down the best I’ve ever used – and it’s from my father in law, Bill. I normally eat 2 pieces in one sitting, at the very minimum LOL. I personally loooove walnuts in mine, but if you aren’t into nuts exclude! It’s a recipe for everyone ? There are a few notes from him on the recipe in parentheses. INGREDIENTS: 1 2/3 cups all- purpose flour 1 tsp baking soda 1/2 tsp ground cinnamon 1/2 tsp kosher salt 1/2 cup white sugar 1/2 cup plus 2 tbsp brown sugar 2 eggs 1/2 cup avocado oil or a neutral oil 1 1/2 cups very ripe bananas peeled and mashed 2 tbsp sour cream (or Creme Fraiche) 1 tsp vanilla extract *Optional: 1 cup chopped walnuts split (3/4 cup is mixed in batter, 1/4 cup is sprinkled on top before baking) DIRECTIONS: preheat oven to 325°F and put the rack in the center. Lightly butter and flour pan. Sift together the flour, baking soda, cinnamon and salt in a bowl and set aside. With a stand mixer (or hand mixer) fitted with the whip attachment, beat together the sugar and eggs on medium speed until light and fluffy, about 5 min. Switch to low speed and slowly drizzle in the oil, taking your time. (You want to keep all the air you just beat into the mixture). Add in the wet ingredients: bananas, sour cream, and vanilla, and continue to mix on low until combined. Use a spatula to fold in the flour mixture thoroughly combined. Using a spatula, mix in 3/4C of chopped walnuts. Pour the batter into the prepared loaf pans and sprinkle the rest of walnuts on top of loaf. Bake for 1 to 1 1/4 hours for a 9×5-inch loaf, and about 50 minutes for three 6×3-inch loaves. (Note: The loaves should be golden brown on top and the cake will spring back when you press it. ) Let cool in the pan on a wire rack for 30 minutes, remove from the pan and let cool again on the wire rack. Note* makes one 9×5-inch loaf, or three 6×3-inch loaves, or 4 small loaves, or 24 muffins. Recipe adapted from Flour Bakery #fyp #bananabread #banana #easyrecipe #recipe #recipeshare #breakfast #easybreakfast #snack #recipes

♬ original sound – Cheese Gal – Cortney LaCorte

INGREDIENTS:
1 2/3 cups all- purpose flour
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp kosher salt
1/2 cup white sugar
1/2 cup plus 2 tbsp brown sugar
2 eggs
1/2 cup avocado oil or a neutral oil
1 1/2 cups very ripe bananas peeled and mashed
2 tbsp sour cream (or Creme Fraiche)
1 tsp vanilla extract
*Optional: 1 cup chopped walnuts split (3/4 cup is mixed in batter, 1/4 cup is sprinkled on top before baking)

DIRECTIONS:
Preheat oven to 325°F and put the rack in the center.
Lightly butter and flour pan.
Sift together the flour, baking soda, cinnamon and salt in a bowl and set aside.
With a stand mixer (or hand mixer) fitted with the whip attachment, beat together the sugar and eggs on medium speed until light and fluffy, about 5 min.
Switch to low speed and slowly drizzle in the oil, taking your time. (You want to keep all the air you just beat into the mixture).
Add in the wet ingredients: bananas, sour cream, and vanilla, and continue to mix on low until combined.
Use a spatula to fold in the flour mixture thoroughly combined.
Using a spatula, mix in 3/4C of chopped walnuts.
Pour the batter into the prepared loaf pans and sprinkle the rest of walnuts on top of loaf. Bake for
1 to 1 1/4 hours for a 9×5-inch loaf, and about 50 minutes for three 6×3-inch loaves.
(Note: The loaves should be golden brown on top and the cake will spring back when you press it. )
Let cool in the pan on a wire rack for 30 minutes, remove from the pan and let cool again on the wire rack.
Note* makes one 9×5-inch loaf, or three 6×3-inch loaves, or 4 small loaves, or 24 muffins.

Recipe adapted from Flour Bakery

Enjoy!

Cortney

Cortney LaCorte

Cortney LaCorte is the creator of CheeseGal, a food and entertaining blog born in her Nashville kitchen that celebrates cheese, charcuterie and joyful gatherings

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  1. Paula Knowles
    July 9, 2024
    Reply

    The best I’ve ever had! I will definitely be using his recipe AGAIN and AGAIN!?

  2. Mary James
    July 18, 2024
    Reply

    This IS the best banana bread I’ve ever made!! Every time I had a slice I melted with O.M.G. this. Is. SO. good.
    So thank you for sharing ❤️.
    Tell Bill his BB is amazing, although, I’m sure he already knows 🙂

  3. Megan
    July 19, 2024
    Reply

    This is light and fluffy and full of flavor! I coin one of the bananas bc I like chunks in mine. I also sprinkle the pan and the top of the bread with cinnamon & sugar

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Keep this 3 ingredient app in your back pocket next time you need something quick, easy and DELISH! You can make so many variations of this by just swapping out the toppings. 

2 rounds of Garlic & Herb Boursin
1 jar pepper jelly 
Minced chives
Cheesy French Onion Pasta with (or without) Mushro Cheesy French Onion Pasta with (or without) Mushrooms

All the rich, savory flavors of French onion soup, but make it a cheesy, bubbling pasta bake. Caramelized onions, mushrooms, a creamy mascarpone sauce, and LOTS of Gruyère. I mean, what more could you want?!

INGREDIENTS:

Kosher salt
1 lb dried ziti pasta
2 tbsp olive oil (love Juice @foodbymaria )!
2 large yellow onions, thinly sliced (about 5 cups)
8 oz sliced cremini mushrooms
Coarsely ground black pepper
2 tbsp butter
2 tbsp all-purpose flour
3 garlic cloves, chopped
1 tsp dried thyme (or 1 tbsp fresh)
½ cup white wine
2 cups beef broth (not low-sodium)
8 oz mascarpone
1 lb Gruyère, grated (about 4 cups), divided
8 oz low-moisture mozzarella, chopped
Chopped parsley, for garnish (optional)

DIRECTIONS:

Preheat oven to 400°F. Bring a large pot of salted water to a boil. Cook pasta until just al dente (about 2 minutes less than package directions), 8–9 minutes. Drain.

Meanwhile, heat olive oil in a large oven-safe skillet over medium-high heat. Add onions and mushrooms and increase heat to high. Cook without stirring for 5 minutes, until beginning to brown. Season with salt and pepper, then cook, stirring occasionally, until browned and tender, about 12 minutes.

Add butter and let melt. Stir in flour, garlic, and thyme. Cook for 1 minute, until fragrant. Add white wine and cook until almost completely reduced, about 30 seconds.

Add beef broth and bring to a boil, stirring occasionally. Stir in mascarpone until creamy. Remove from heat and season with salt and pepper to taste.

Stir in 1 cup Gruyère and the drained pasta, tossing to coat. Top with remaining Gruyère and mozzarella.

Bake for 20–25 minutes, until bubbly and melted. Let cool for 5 minutes, garnish with parsley, and DIG IN!

PRO TIP: The secret to beautifully caramelized onions? Patience! If they’re browning too quickly or sticking to the skillet, add a splash of water or even beef broth and stir to loosen those delicious browned bits. You’re looking for soft, sweet, golden-brown onions, not blackened or crispy ones! (Take it from me 🫠)
Fall Appetizer: Jam + Ritz Baked Brie The best p Fall Appetizer: Jam + Ritz Baked Brie 

The best part is you can use whatever jam is on hand! Think: fig, apricot, cherry - could even go savory and do onion jam! Whatever! Make this and report back. It’s a good one to have in your back pocket.

INGREDIENTS:
8 ounce Brie cheese wheel 
2 tablespoons of whatever jam/preserves (I used fig)
Coarsely ground pepper
8 @ritzcrackers , crushed, plus more crackers for serving
1 tablespoon olive oil
Flaky salt and chopped fresh rosemary, for serving

DIRECTIONS:
Preheat the oven to 350°F with a rack in the center position. Using a sharp knife, make 4 parallel cuts on one flat side of the cheese, cutting just through the rind but not much deeper. Turn the cheese 90° degrees and make 4 more parallel cuts. 

Cut a round of parchment a little larger than the brie. Place the parchment in the bottom of a small baking sheet or oven-safe skillet. Put the brie on the parchment, scored side up, on top. 

Spread the jam/preserves on top of the brie and season with pepper. In a small bowl, combine the crushed crackers and olive oil and stir until the crumbs are coated in oil. Sprinkle the cracker crumbs on top of the jam.

Transfer the brie to the oven and bake for about 10-15 minutes (keeping a close eye that your Brie doesn’t completely melt like mine lol) until the cheese is warm and the cracker crumbs are lightly toasted. 

Transfer the cheese to a serving plate. Sprinkle the cheese with chopped rosemary and flaky salt and serve immediately with more crackers. 
That’s it!

#fyp #fall #appetizer
“Traffic is so bad RN” “Traffic is so bad RN”
Spiced Pear & Rosemary Gin Sour 🍐🍸 Fresh pear, ro Spiced Pear & Rosemary Gin Sour 🍐🍸

Fresh pear, rosemary, warm spices, and gin shaken into a deliciously frothy little chic fall cocktail!!!

INGREDIENTS:
2 oz gin
½ ripe pear, peeled, cored + chopped
1 oz fresh lemon juice (maybe even more if you want it super tart)
¾ oz elderflower liqueur
¼ oz honey syrup
1 egg white
1 sprig fresh rosemary
pinch of ground cinnamon
pinch of ground ginger
Ice
Fresh pear slice + rosemary sprig, for garnish

DIRECTIONS:

First, make your honey syrup right in the shaker! Add a little honey and an equal amount of warm tap water, stirring until dissolved. Add the chopped pear, lemon juice, and rosemary and muddle until the pear is nice and juicy. Add the gin, elderflower liqueur, cinnamon, ginger, and egg white. Shake vigorously WITHOUT ice for about 15 seconds to create that gorgeous froth! Add ice and shake again until nice and cold. Double strain through a fine-mesh strainer into a chilled coupe, gently pressing to extract all that pear juice. Garnish with a fresh pear slice and sprig of rosemary. CHEERS!!! 🍸

PRO TIP: The riper the pear, the better! You want one that’s soft, fragrant, and juicy enough to practically melt when muddled. Bartlett pears are especially good here.

And go VERY light on the cinnamon and ginger. We want a whisper of fall spice, not a cocktail that tastes like potpourri. 🤣
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