Cannana Bread Recipe
While most people finding cooking therapeutic and fun, I find it time consuming and stressful. It’s not that I can’t cook, it’s just that I find it hard to multi-task in the kitchen and that’s not fun for me. I’ve tried puffing down before, but that actually hindered my attention span while in the kitchen. I may not enjoy cooking, but I can get down with some baking. It’s SO MUCH easier to me!
Recently in an effort to eat healthier, I’ve had a bunch of bananas on hand for when I get hungry, but you know how that goes….you buy a bunch and then at least 2-3 end up uneaten and start to ripen…no bueno! So what to do with these aging bananas? MAKE BANANA BREAD OF COURSE!!
The recipe I found is SUPER simple, no mixer needed and prep time is a breeze! You’ll need to make sure you have some budder for this recipe, you can find my weed budder recipe here (beware it’s strong). It’s best to use over-ripe bananas to make banana bread, so make sure they have some nice brown spots on them. The nice thing about this recipe is that you can share with friends, but if you’re not into sharing, you can also freeze the remaining slices and save them for another time. This was my second foray into cannana bread and I’ve noticed that the banana flavor does a great job of masking the smell and taste of weed.
Hope you guys enjoy this recipe, and remember with edibles it’s important to go slow! If you’re using my budder recipe, make sure to only eat once slice of the bread and wait about 30 mins before eating more.
- 2-3 very ripe bananas, peeled (over-ripe are best for banana bread)
- 1/3 cup melted cannabudder (I used just over 1/3 – my budder recipe)
- 1 cup of sugar (I used just less than a cup, you can add less if you want)
- 1 egg, beaten
- 1 teaspoon vanilla extract (I used imitation vanilla and worked great)
- 1 teaspoon baking soda
- Pinch of salt
- 1 1/2 cups of all-purpose flour
Preheat the oven to 350°F (175°C) , and grease a 4×8-inch loaf pan
In a mixing bowl, mash the ripe bananas with a fork until smooth. Microwave 1/3 cup of cannabudder until melted and then stir the melted budder into the mashed bananas.
Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.
Pour the batter into your prepared loaf pan. Bake for 1 hour to 1 hour 10 minutes (check at 50 minutes) at 350°F (175°C), or until a toothpick inserted into the center comes out clean. (I cooked for about 1 hr and 5 mins)
Remove from oven and cool completely on a rack. Remove the banana bread from the pan. Slice and serve. (A bread knife helps to make slices that aren’t crumbly.)