Cannabanana Bread: Cannabis Banana Bread Recipe

This gluten free/vegan optional, no-added-sugar cannabis banana bread is currently topping the list of my favorite things. It's so tasty and the texture is incredible. But the best thing about it? It feels so good afterwards. 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 damned sweet. In the commercial edibles world, sugar seems to be king, but I believe 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 be a badass and 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 overdosage, you can make this bread with regular coconut oil and shmear some cannabis-infused coconut oil right on it. Sprinkle a little salt on top and have yourself a delightful summer afternoon cannabis banana bread.

 In other news, I fixed the glitch in the Wake & Bake: an ebook download process and it should be working just dandy now! Download away! I really want to take a second to thank you guys so much for your patience while I wrangle the tech side of this whole blogging thing. Your support, advice, and words of encouragement are what keep this project alive. I just love the shit out of you guys.

cannabis banana bread

On that note, I have a few small ebooks about tinctures, calculating dosage, infusing oils, breakfast recipes, cannabis lube, baked goods, etc. To get 40% off of all the eCookbooks, check out the Wake and Bake Megabundle.

marijuana banana bread

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

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.

cannabis infused banana bread

Dosage

This recipe uses 1/3 cup of cannabis-infused 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 infused banana bread

Cannabis Banana Bread

Let's talk substitutions right quick. I haven't tested any of these subs first hand, but I'd like to share some general substitution guides so you can experiment with what you have in your own kitchen. I'll be trying the paleo version the 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

Cannabanana Bread Recipe

1. Preheat oven 325° Fahrenheit (165° Celsius). Grease a 9×5 inch loaf pan (like this gorgeous Le Creuset one)

2. In a large mixing bowl, beat:

1/3 Cup Melted Green Monster Oil (Cannabis Infused Coconut Oil)

1/2 Cup Honey

2 Flax Eggs/Chicken Eggs

1/3 Cup Warm Water

3. Stir in:

1 Cup Smashed Bananas

1 tsp Vanilla Extract

4. Then add:

1/2 tsp Salt

1 tsp Baking Soda

1 tsp Cinnamon

5. Slowly stir in:

1 3/4 Cup Gluten Free Flour (I used Bob's Red Mill)

until just combined.

6. (OPTIONAL) Fold in:

1/4 Cup Chocolate Chips, Walnuts, Toasted Sunflower Seeds, etc…

7. Bake for approx 60 minutes or until golden on top and cooked all the way through. Insert a toothpick (or a chopstick if you're desperate) and check to see if it comes out clean. Let cool for 5 minutes (if you have that kind of self control). Move to a cooling rack for 30 minutes before slicing… Or if you're us, just slice it in the loaf pan while it's still warm and pass it around.

8. 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

Cannabanana Bread

Print Recipe
Serves: 8 Cooking Time: 1 hour 30 minutes

Ingredients

  • 1/3 Cup Melted Green Monster Oil (Cannabis Infused Coconut Oil)
  • 1/2 Cup Honey
  • 2 Flax Eggs/Chicken Eggs
  • 1/3 Cup Warm Water
  • 1 Cup Smashed Bananas
  • 1 tsp Vanilla Extract
  • 1/2 tsp Salt
  • 1 tsp Baking Soda
  • 1 tsp Cinnamon
  • 1 3/4 Cup Gluten Free Flour (I used Bob's Red Mill)
  • 1/4 Cup Chocolate Chips, Walnuts, Toasted Sunflower Seeds, etc... (optional)

Instructions

1

Preheat oven 325° Fahrenheit (165° Celsius). Grease a 9x5 inch loaf pan.

2

In a large mixing bowl, beat: Melted Green Monster Oil (Cannabis Infused Coconut Oil), honey, flax/chicken eggs, warm water

3

Stir in smashed bananas and vanilla extract.

4

Add salt, baking soda and cinnamon

5

Slowly stir in gluten-free flour until just combined.

6

(OPTIONAL) Fold in chocolate chips, walnuts, toasted sunflower seeds, or whatever toppings you'd like.

7

Bake for approx 60 minutes or until golden on top and cooked all the way through. Insert a toothpick (or a chopstick if you're desperate) and check to see if it comes out clean. Let cool for 5 minutes (if you have that kind of self control). Move to a cooling rack for 30 minutes before slicing... Or if you're us, just slice it in the loaf pan while it's still warm and pass it around.

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17 Comments

  • Reply
    Littlewino
    June 16, 2015 at 9:35 pm

    Just a tip. I store my bananas in the freezer and when i have enough for cooking i have them available. Also they carmelize and have more of their own sweetness.

  • Reply
    James
    July 22, 2015 at 9:42 am

    Awesome recipe!

    • Reply
      Corinne
      July 28, 2015 at 3:48 pm

      Thanks James!!

  • Reply
    Anthea Dunn
    July 23, 2015 at 6:59 am

    I absolutely loved this recipe. It was easy and I added apricots and sultanas and it was munchie heaven plus healthy. How do I get a recipe book as I live in Australia.

    • Reply
      Corinne
      July 28, 2015 at 3:48 pm

      Hi Anthea!

      I’m so glad you loved it! The book is out of print at the moment and I’m considering switching over to digital books completely. You can order a digital edition of Wake & Bake HERE.

      Thanks so much for reaching out!

      Much love!
      C

  • Reply
    Andrew B
    August 24, 2015 at 3:36 pm

    Hey great recipe! I made some of the infused oil a few days ago, and this is the best edible use so far! I did have a quick question about the temperature of the oven, related to the vaporization of helpful medicinal component’s in the oil. Isnt 325 degrees to high? Or am I missing a key factor?

  • Reply
    Katie
    September 28, 2015 at 5:02 pm

    I have the same question as above on baking/cooking with coconut oil in baked goods. Doesn’t this have the potential to reduce medicinal properties.
    Thanks in advance!

  • Reply
    Bridget
    May 29, 2016 at 5:09 pm

    Why does it say on the Cannabanana recipe card, “1/3 cup water or 1 cup smashed bananas”? seems like you’d need bananas for banana bread. Was that a misprint? Thanks!

    • Reply
      Ken
      November 11, 2016 at 10:35 pm

      I was thinking the same thing, and maybe there was something cut off on the line of “1/3 cup water or” Maybe its water or milk?

  • Reply
    Stephanie
    December 10, 2016 at 11:00 am

    You should first try it with regular oil to see how it turns out, then do the cannabis. That way you know how to make it. If you mess that up, that’s a lot of money.

  • Reply
    Shad
    April 13, 2017 at 9:36 pm

    Came out awesome! Substituted VT maple syrup for honey

  • Reply
    h
    January 28, 2019 at 2:33 pm

    Um why does it say VEGAN yet it calls for 2 eggs!? Why can’t I just find a legit vegan canna banana bread

    • Reply
      Tabatha Cyrus
      March 6, 2019 at 12:14 pm

      It says 2 flax eggs/chicken eggs. Just use the flax egg version. Not sure why it is a big deal when there is the option for either.

  • Reply
    Wilma Perry
    March 31, 2019 at 2:29 pm

    Loved this loaf. I used ABV. Not too sweet, easy recipe and delicious!

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  • Reply
    Cebollas
    November 4, 2019 at 7:30 pm

    I made my 1st batch of CocoCanna oil last week with some low thc homegrow and was eager to get it in some edibles. I’m a sucker for banana bread & saw Corinne had this recipe so…
    Don’t own a loaf pan so I tried this in a standard size muffin tin. It made 10 muffins (approximately 1/3c batter each). My muffins were done in just under 30min. I’m just starting out with GF so I don’t have much comparison but these were fluffy & moist & tasty.
    I used chicken eggs, wildflower honey, and King Arthur gluten free Measure for Measure flour. Thumbs up! Will make again and probably let my banana go even further into brownness.

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