Cannabanana Bread: Cannabis Banana Bread Recipe

By Corinne Tobias·Updated 12 September 2026

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This gluten-free, vegan optional, no-sugar-added cannabis banana bread is currently topping the list of my favorite things. It’s so tasty and the texture is incredible.

There’s no processed sugar, wheat or dairy in the recipe (unless you want to use it and it’s what you have on hand… feel free to substitute).

In my humble opinion, most edibles are just too sweet. In the commercial edibles world, sugar seems to be king, but I personally believe that it messes with the cannabis experience by putting you on a glucose roller coaster that ends in a crash.

Don’t get me wrong. This cannabis banana bread is still sweet (especially if you decide to add chocolate chips), but it won’t make your teeth feel like they’re going to shake loose or give you a sugar high induced headache.

If you want more control over dosage, you can make this bread with regular coconut oil and shmear some cannabis coconut oil right on it. Sprinkle a little salt on top and have yourself a delightful summer afternoon cannabis banana bread.

I have a few small ebooks about tinctures, calculating dosage, infusing oils, breakfast recipes, cannabis lube, baked goods, etc. Take a look at my cookbooks and make sure to sign up to be notified when new books will be released.

Anywho! Now that we’ve gotten past all of the essentials, it’s time to get knee-deep in some cannabis banana bread!

This was one of the easiest and most satisfying recipes that I’ve made recently and I’m so excited to share this cannabis banana bread with you. I’m working on getting processed sugar out of my little world and this is an easy recipe to use liquid sweetener in. I used local honey, but if you’re a honey-free vegan, feel free to use maple (like Coombs Family Farms 100% Pure Organic Maple Syrup, Grade B, 32-oz.) or agave.

Dosage

This recipe uses 1/3 cup of cannabis coconut oil. My oil is usually about 30mg per tsp which makes this recipe approximately eight, 60mg servings. Always test your oil in advance to figure out what dosage works for you. For measurement’s sake, it’s best to test in 1 tsp intervals. Start low and go slow. It can sometimes take several hours for the full effect to set in, and taking too much can be a total day-ender.

For more on calculating your dosage, here’s a guide.

Cannabis Banana Bread

Let’s talk substitutions real quick. I haven’t tested any of these first hand, but I’d like to share some general substitution guidelines for you to experiment with using what you have in your own kitchen. I’ll be trying the paleo version next time I make this because I’m getting a sneaky suspicion that paleo edibles are where it’s at when it comes to avoiding peaky blood sugar and yet getting a peaky cannabis experience.

For conventional banana bread substitute:

1/3 Cup Green Monster Oil = 1/3 Cup Cannabutter 

1/2 Cup Honey = 3/4 Cup Sugar + 1T Water

1 3/4 Cups Gluten Free Flour = 1 3/4 Cups All Purpose or Whole Wheat Pastry Flour

For Vegan-Style Cannabis Banana Bread Substitute:

1/2 Cup Honey = 1/2 Cup Maple Syrup or Agave

For Paleo-Style Cannabis Banana Bread Substitute:

1 3/4 Cup Gluten Free Flour = 1 3/4 Cups Paleo Flour Blend

Cannabanana Bread Recipe

Cannabanana Bread

A gluten-free, no-sugar-added cannabis banana bread sweetened with honey instead of processed sugar. Vegan and paleo variations included.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 8 slices

Course: Breakfast

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1/3 cup melted cannabis coconut oil (Green Monster Oil)
• 1/2 cup honey (or maple syrup / agave to keep it vegan)
• 2 flax eggs or chicken eggs
• 1/3 cup warm water
• 1 cup smashed bananas (about 2-3 ripe bananas)
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 tsp baking soda
• 1 tsp cinnamon
• 1 3/4 cups gluten-free flour (Bob's Red Mill)
• 1/4 cup chocolate chips, walnuts or toasted sunflower seeds (optional)

Method

 

1. Preheat the oven to 325°F (165°C). Grease a 9x5 inch loaf pan.
2. In a large mixing bowl, beat together the melted cannabis coconut oil, honey, eggs and warm water.
3. Stir in the smashed bananas and vanilla extract.
4. Add the salt, baking soda and cinnamon.
5. Slowly stir in the gluten-free flour, mixing until just combined.
6. Optional: fold in the chocolate chips, walnuts or toasted sunflower seeds.
7. Bake for approximately 60 minutes, until golden on top and cooked all the way through. A toothpick inserted into the center should come out clean.
8. Let cool in the pan for 5 minutes, then move to a cooling rack for 30 minutes before slicing.

Notes

Dosage: this recipe uses 1/3 cup of cannabis coconut oil. At roughly 30mg per teaspoon, that works out to approximately 60mg per slice across 8 slices. Always test your own oil first in 1 tsp intervals - potency varies batch to batch. Start low and go slow; it can take several hours for the full effect to arrive.

For more dose control: bake the loaf with plain coconut oil and spread cannabis coconut oil on the slice instead.

Conventional version: swap 1/3 cup cannabis coconut oil for 1/3 cup cannabutter, 1/2 cup honey for 3/4 cup sugar plus 1 tablespoon water, and the gluten-free flour for all-purpose or whole wheat pastry flour.

Vegan version: use maple syrup or agave in place of the honey, and flax eggs.

Paleo version: swap the gluten-free flour for a paleo flour blend.

Enjoy! Don’t forget to holla in the comments section below and let me know what you’d like to know more about. I want to cover cannabis cooking topics that you actually want to read about.

For more healthy cannabis recipes like this cannabis banana bread, check out my little Cannabis Cookbook and join the Wake and Bake Facebook group.

Much love,

Corinne

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