This holiday season I'm re-sharing one of my favorite blog posts from a few years ago featuring my Grandma Julie's family-famous (and delectable) Chocolate Chip Banana Bread recipe!

Many people don't know this but I'm a quarter Lebanese and that's from my Grandma Julie. We were best, best friends and she taught me so many life lessons -- one of those was how to enjoy food!

I grew up eating homemade tabbouleh, kibbeh, grape leaves, and so many more delicious Leb dishes. The recipe I'm going to share with you today is not a Lebanese dish but you can head to the KDJ Pinterest page to see lots of Mediterranean recipes I've pinned that are perfect for your weekly menu options. 

Now on to yummy Banana Bread!

This recipe is fool proof and keeps really well if you wrap it up in between snacking on it. I usually make a double batch and substitute in gluten free flour for the regular flour - it tastes just the same, if not better!

Pro tip: I highly encourage you to make this banana bread in small bread pans and freeze them so you can take them out each week and have it fresh!  Best enjoyed with a cup of hot tea and a game of backgammon. 

GRANDMA JULIE'S BANANA BREAD RECIPE

Preheat oven to 350*

Then combine wet ingredients in a bowl (you can use a hand mixer on low speed):

1 cup mashed bananas (usually 2-3 ripe large bananas)

2 eggs (best if room temp)

1/2 cup soft butter (don't microwave it, just leave it out overnight to soften)

1/2 cup sour cream

1 teaspoon vanilla

1 cup sugar

In a separate small bowl, combine dry ingredients:

1.5 cups Flour

1 teaspoon baking soda

1/2 teaspoon baking powder

Next, add dry ingredients to wet ingredients and stir to combine (don't over whip if you use a hand mixer).

Then, add in about 1 cup chocolate chips if desired -- I always add them. *Tip: if you add in chocolate chips, pour your mix into the bread pan first and then sprinkle the chocolate chips in on top and mix in gently with a fork or spoon. This helps keep the chocolate chips closer to the middle of the bread instead of sinking to the bottom.

Grease bread pan with butter then pour in the banana bread mix.

Bake for 40-45 minutes at 350 degrees.

Use a toothpick to make sure that it's cooked enough inside, if it comes out clean, it's done. If the toothpick comes out with pieces stuck to it, leave it in for another 5-10 minutes.

After you take out your Banana Bread, let it sit for 10 minutes before you slice it. While you wait, make yourself a cup of coffee or tea. 

And in the words of Grandma Jules, eat & enjoy!

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Have fun baking this! And make sure to take some pics and tag me on Instagram @katiedeanjewelry so I can see how your Banana Bread turned out!

XOXO, Katie