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 Wake+Bake 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.
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
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 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.
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.
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.
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!
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?
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!
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!
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?
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.
Came out awesome! Substituted VT maple syrup for honey
Um why does it say VEGAN yet it calls for 2 eggs!? Why can’t I just find a legit vegan canna banana bread
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.
Loved this loaf. I used ABV. Not too sweet, easy recipe and delicious!
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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.
OMG!!! I don’t use any other bread recipe!!! I have this one memorized!!! I just tweak the add-ins to what I crave!!!