Prep Time 15 mins | Cook Time 1 hr | Total Time 1 hr 15 mins
I absolutely love banana bread, and as soon as I found the perfect recipe I knew I had to make a cannabis-infused version. This recipe is adapted from the Flour Bakery recipe. Full of banana flavor, and a perfect texture- this recipe will soon become a favorite in anyone’s medicated sweets rotation. My favorite trick is to top the batter with a 1/3 cup of sugar mixed with 1 1/2 tsp of cinnamon just before baking.
* Now, about dosing: depending on how strong your infused oil is, you may have to add your desired dose and add enough regular oil to reach the 1/2 cup measurement. Here is a link if you’d like to learn more about dosing edibles to your liking: https://weedmaps.com/learn/products-and-how-to-consume/calculating-dose-homemade-edibles
1 2/3 cups all purpose flour (210 grams)
1 tsp baking soda
1/4 tsp ground cinnamon
1/2 tsp kosher salt
1 cup plus 2 tablespoons sugar (230 grams)
2 large eggs
1/2 cup infused oil (100 grams total)* see note above for dosing information
3 1/2 very ripe bananas, peeled and mashed about 1.5 cups or (340 grams)
2 tbsp sour cream
1 tsp vanilla extract
With the rack in the center of the oven, preheat to 325°F. Lightly butter and flour pan(s) of choice. You can use a standard 9x5 loaf pan or three 6x3 mini loaf pans
Sift together the flour, baking soda, cinnamon and salt in a bowl and set aside.
With a stand mixer fitted with the whip attachment, beat together the sugar and eggs on medium speed until light and fluffy, about 5 minutes.
Switch to low speed and slowly drizzle in the oil, taking your time.
Add the bananas, sour cream, and vanilla, and continue to mix on low speed just until combined.
Use a rubber spatula to fold in the flour mixture until thoroughly combined. No flour streaks should be visible.
Pour the batter into the prepared loaf pan(s) and bake for 1 to 1 1/4 hours for a 9x5-inch loaf, and about 50 minutes for three 6x3-inch loaves. The loaves should be golden brown on top and the cake will spring back when you press it.
Let cool in the pan on a wire rack for 30 minutes, remove from the pan and let cool completely on the wire rack. Enjoy!
Freezes very well for up to 4 months if wrapped tightly and stored in an air-tight bag or container. Let thaw on the counter, and it’s texture is very well maintained.