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marijuana banana bread

CANNADISH

  • July 2, 2017
  • / 3 Comments

Ahh, Banana Bread, the saviour of the over-ripe banana. We seriously question if subconsciously, we let our bananas turn brown just so that we can make this wonderful comfort food. If someone ever questions why you let your bananas turn brown, we say just whip up this Cannabis Banana Bread and brag about it. They’ll be wishing they could do the same!

Here’s a little trick to save money on your bananas.

Here’s a fun fact. Bananas grow in more than 130 countries world wide. That’s a whole lot of bananas. Not all of the bananas from these world wide shipments actually make it to the shelf. It is possible to ask your local grocer for their imperfect bananas to save money on this incredible fruit. This is because grocers want to display the most beautiful fruit in hopes that it will sell. Well, we see beauty in a brown banana because we know how damn good this banana bread is! This lost bananas are selling at a lesser price because of their appearance. Capitalize on that!

Tip: Bananas ripen very quickly if they are not in the fridge. Ripe Bananas can be frozen in their skins, then peeled and thawed for instant use in baking.

This is why you may want to try our recipe for Cannabis Banana Bread.

This Cannabis Banana Bread recipe is easy-to-follow. With its few ingredients, it boasts incredible taste considering its lack of complexity. In the “quick bread” category, Banana Bread does not disappoint. You can prep it in no time, bake for an hour and voilà…you have a masterpiece. Enhanced with Cannabis Butter, this recipe takes Banana Bread to a whole new level.

Check Out The Recipe Below!

Be sure to hit us up in the comments below. We would love to see how your weed banana bread turns out. Tag us in a pic on social media.

Cannabis Banana Bread recipe. Click here to get the full recipe. Tasty and easy done in about 1 1/2 hours. Do not miss this awesome recipe.

Cannabis-Infused Banana Bread Recipe

Banana bread always brings me back to my childhood. More often than not, my family wouldn’t eat all the bananas my parents tried to keep around the house for us, and it was my job (as a baker since I first got hold of an Easy-Bake Oven) to repurpose them before they went to waste. Banana bread is still one of my favorites; I often grab extra bananas at the store so I’ll have some brownish ones (you definitely want to use overripe fruit when you make banana bread) ready to mash a week or so later.

This recipe is a little more grown up than my childhood version. The cinnamon and orange zest are optional, but they balance out the earthy cannabis flavors quite nicely. In a pinch, lemon zest can be substituted. The best part: it makes a great breakfast, a light afternoon snack, or a sweet dessert. If you’re the wake-and-bake type, use your favorite sativa strain to get those thoughts rolling; if you’re more of a midnight snacker, try it with a heavy indica to help you relax and turn off for the night.

Cannabis Banana Bread Recipe

Start to finish: 1 hour 20 minutes (active: 20 minutes)

Yields: 12 servings

Approximate dosage: 10 milligrams per serving*

Ingredients

  • 1 ¼ cups sugar
  • ½ cup cannabutter, melted
  • 2 eggs
  • 1 ½ cups (3 to 4 medium) overripe bananas, mashed
  • ½ cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange zest (optional)
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon cinnamon (optional)
  • 1 cup chopped nuts (optional)

Directions

  1. Preheat oven to 350°F. Butter and flour the bottoms only of two mini loaf pans, or one large loaf pan.
  2. Beat the cannabutter and sugar with a hand mixer or the paddle attachment of a stand mixer. Add the eggs, one at a time, and beat at a low speed until well blended. Add the mashed bananas, buttermilk, vanilla, and orange zest. Beat at medium-low speed until smooth.
  3. Sift together the flour, baking soda, salt, and cinnamon. Add them to the wet mixture while beating on low speed, and continue beating until just moistened.
  4. If using nuts, fold them in and pour the mixture into pans.
  5. Bake two mini loaves for 50–60 minutes, or one large loaf about 70–75 minutes. When done, a toothpick inserted into the center should come out clean. Let them cool completely (approximately two hours) before slicing. If stored in an airtight container, loaves will keep about five days at room temperature, or 10 to 12 days refrigerated.

Pro tips for a perfect loaf:

  • I always butter (or grease) my pans and then dust them with a light layer of flour whenever I bake cakes, brownies, or breads. This makes for a much smoother removal.
  • Position the oven rack so that the tops of the loaf pans are dead-center in the oven to prevent over-browning of the crust
  • Slather with butter (or more cannabutter) for an even better banana bread experience!

Chef AJ Earley shares her favorite recipe for cannabis banana bread; bake it using cannabutter infused with an indica or sativa cannabis strain.