Cannabanana Bread – Cooking Cannabis with Tracy Curley

Article by Tracy Curley, Twelve High Chicks

Cooking Cannabis with Tracy Curley — Cannabanana Bread

In a previous blog post I explained how to infuse butter and oils. Now here is your chance to make a classic recipe just a little bit better: cannabis-infused banana bread.

I often buy a bunch of bananas and don’t always manage to eat them all before they begin to turn black. When that happens I just throw them, still in the peel, into the “banana container” in my freezer. When I’m ready I just take out 3-4 frozen bananas and thaw them.

This recipe has always been a favorite of mine. Not only do I love the potassium rich bananas combined with cannabutter, but this recipe can be modified in a number of different ways to make it your very own.

Cannabanana Bread

Makes approximately 12 (1g) servings


  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup cannabutter
  • 3/4 cup brown sugar
  • 2 eggs, beaten
  • 2 – 3 overripe bananas (approx 2 ⅓ cups), mashed


  • 2 mixing bowls (1 large)
  • mixing utensils
  • 9” x 5” loaf pan
  • Cooling rack
  • Toothpicks (to test for doneness)


  1. Preheat oven to 325°F (160°C). Lightly grease a 9×5 inch loaf pan. Set aside.
  2. In a large bowl, combine flour, baking soda and salt.
  3. In a separate bowl, cream together butter and brown sugar. Stir in beaten eggs and mashed bananas until well blended.
  4. Add banana mixture into flour mixture, stirring enough just to moisten. Do not over-mix!
  5. Pour batter into prepared loaf pan.
  6. Bake in preheated oven for 65 to 75 minutes, until a toothpick inserted into centre of the loaf comes out clean.
  7. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Read full article here.

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