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 wont 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 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.
Also… you may have noticed that the print versions of the book are “out of stock”. I’ve been getting questions about this, so I figured it’s time for an update. I am currently out of books and I’ve decided to fix some print errors and put a new ordering system in place to make the whole process run more smoothly. I’ll let you know when they’re back in production.
I’m moving more towards digital media (ebooks, cooking class downloads, etc.) these days, but I know there’s something nice about holding a cookbook in your hands, getting it covered in cupcake batter and eventually selling it at a yard sale, so I’m going to do my damndest to get those back in production asap.
On that note, in the next few weeks/months, I’m going to be putting out a few small ebooks about tinctures, calculating dosage, infusing oils, breakfast recipes, cannabis lube, baked goods, ?, etc…. and I would love to know what you want to learn. Hit up the comments section below and let me know what you’ve been wondering about and what you’d love to see more of.
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.
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.
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 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:
For Paleo-Style Cannabis Banana Bread Substitute:
1 3/4 Cup Gluten Free Flour = 1 3/4 Cups Paleo Flour Blend
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/or sign up for the Wake & Bake Newsletter below!