Banana Bread is an all-time classic, easy to produce even for the most novice of cooks. In our version of this tasty treat, like always we’ll kick it up a notch and add some extra kick using our homemade Cannabutter. If you didn’t get around preparing your own cannabutter yet, you can use hash resolved in butter, too.
So today, we’re making Canna-Banana Bread; let’s get to it!
Breakdown:
- Prep time: 30 mins
- Baking time: 60 mins
- Difficulty: Easy
- Price: Affordable
Ingredients:
- 1 cup walnuts or pecans, toasted and chopped
- 3/4 cup granulated white sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1/2 cup cannabutter, melted and cooled
- 3 ripe large bananas (~1 lb.), mashed well
- 1 teaspoon pure vanilla extract
Instructions:
- Preheat oven to 350ºF (180ºC) and place adjust rack to the middle position.
- Butter and flour the bottom and sides of a 9 x 5 x 3 in. loaf pan.
- Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly toasted. Let cool and then chop coarsely.
- In a large bowl combine and incorporate all the dry ingredients.
- In a smaller bowl thoroughly mix the mashed bananas, eggs, melted (but not hot!) cannabutter, and vanilla.
- With a rubber spatula or wooden spoon incorporate all the wet ingredients into the bowl with the dry ingredients. Do not over whisk the mixture. If it becomes too runny and smooth, the Canna-Banana Bread will be very cheewy, and not fluffy at all.
- Now scrape the batter into the prepared pan.
- Bake for approximately 55-60 minutes.
- The bread will be ready when you insert a toothpick into it, and it comes out clean, without any unbaked batter sticking to it.
- Don’t attempt to get the bread immediately out of the pan while it’s still hot. It will most likely fall apart. Set it aside to cool down for some time.
The potency is depending on the potency of your Cannabutter. You can freeze the bread, too, just in case you’d like to enjoy some later, way later. It will last three to five months in a freezer. It is advisable to cut the loaf into slices, and wrap them individually in saran wrap. Like that you don’t have to unfreeze the whole loaf, if all you want is a slice.
Bon Appetit!
