Infused Banana Bread
Infused Banana Bread
Time: 1 .5 hours
What better way to use up that bunch of forgotten bananas than with a fresh batch of Infused Banana Bread? Banana bread is good, no matter how you serve it — fresh out of the oven, or toasted a day later with a pat of butter. With a dose of THC, this loaf makes a quick medicinal breakfast or a relaxing way to take an afternoon break.
Ingredients
- 2 cups All-purpose flour
- 1 tsp Baking soda
- 1/4 tsp Salt
- 1/2 tsp Ground cinnamon
- 1/2 cup Cannabutter, room temperature
- 3/4 cup Brown sugar, packed
- 2 Large eggs, room temperature
- 1/3 cup Plain yogurt
- 2 cups Mashed bananas (about 4 large ripe bananas)
- 1 tsp Vanilla extract
Equipment
- 9x5 Loaf pan
- Pam
- Parchment paper
- Whisk
- 2 Large mixing bowls
- Handheld mixer (or stand mixer)
- Tinfoil
Directions
- Preheat the oven to 350°F.
- Spray the loaf pan with Pam and line with parchment paper.
- Combine all dry ingredients in a large bowl. Whisk together.
- In another large mixing bowl, combine cannabutter and butter. Use a handheld mixer to beat until light and creamy, about 3 minutes.
- Add eggs one at a time, beating with a mixer in between.
- Add all other ingredients into the butter mixture. Beat until well combined.
- Set the handheld mixer to slow, and gradually incorporate dry ingredients, one cup at a time. Use a spoon if the mixer isn’t strong enough. Do not over mix.
- Pour batter into the prepared loaf pan. Gently jiggle the pan to spread evenly.
- Bake for 30 minutes. Remove and cover with tinfoil. Return to the oven, and bake for another 30.
- Insert a toothpick into the center. When it comes out clean, remove the loaf from the oven. Set on a wire rack to cool.
- Remove from the pan once cool, store for up to a week in the refrigerator.
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