Ripe banana, sour cream and a split plain-butter/cannabutter base keep this loaf moist without overwhelming the banana flavor.
This recipe was built as an original cannabis adaptation of a proven mainstream recipe format, with the infused ingredient placed where it makes culinary sense instead of simply replacing every gram of fat. The goal is better flavor, reliable texture and easier portioning.
Why this recipe works
- Sour cream adds tenderness and moisture without requiring excessive fat.
- A small amount of neutral oil keeps the loaf soft even after refrigeration.
- Using very ripe bananas delivers sweetness and banana flavor without pushing sugar too high.
The infusion strategy
This recipe uses cannabutter in a controlled part of the formula, then uses conventional ingredients for the rest of the structure. That keeps the food tasting like the dish first and an edible second. Before cooking, estimate the strength of your infusion with the THC potency calculator, then divide the finished batch into equal portions.
Canna-Banana Bread
Dose deliberately: potency depends entirely on the strength and amount of your infusion. Calculate the full batch, divide evenly and label infused food clearly. Effects from edibles can be delayed.
Ingredients
- 1 1/2 cups mashed very ripe banana, about 3 large bananas
- 4 tablespoons unsalted butter, melted
- 2 tablespoons cannabutter, melted
- 2 tablespoons neutral oil
- 3/4 cup packed brown sugar
- 2 large eggs
- 1/3 cup sour cream or plain Greek yogurt
- 1 teaspoon vanilla
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon fine sea salt
- 1/2 cup toasted walnuts or chocolate chips, optional
Instructions
- Step 1. Heat the oven to 350°F. Grease and parchment-line a 9-by-5-inch loaf pan.
- Step 2. Whisk mashed banana, plain butter, cannabutter, oil and brown sugar until combined. Whisk in eggs, sour cream and vanilla.
- Step 3. In another bowl whisk flour, baking soda, cinnamon and salt. Fold dry ingredients into the banana mixture until barely combined. Fold in walnuts or chocolate if using.
- Step 4. Scrape into the pan and smooth the top. Bake 52 to 60 minutes, tenting loosely with foil if the top browns too quickly.
- Step 5. Cool in the pan 15 minutes, then transfer to a rack and cool at least 30 minutes before slicing.
- Step 6. Cut into 10 even slices and calculate potency based on the infused butter used.
Make it better
- If your bananas are only yellow, roast them in their peels at 350°F until dark and soft, then cool before mashing.
- Stop mixing as soon as the flour disappears to avoid a tough loaf.
- The flavor and texture are even better after the cooled loaf rests overnight.
Potency, portioning and serving
Do not assume a standard THC number from a spoonful of cannabutter, oil or honey. Strength varies dramatically by flower, concentrate, extraction efficiency and the amount of infused base used. Calculate the entire batch first, then divide by the exact number of servings above. If you want a lighter batch, reduce the infused ingredient and replace the difference with its non-infused equivalent.
For a consistent batch, mix thoroughly and cut or portion by weight when practical. Clearly separate infused food from ordinary food and keep it away from children and pets.
Storage and make-ahead
For the best texture, cool the recipe completely before storing. Keep leftovers airtight and follow the storage guidance in the FAQ below. If freezing, portion first so you do not need to thaw the entire batch at once.
Questions about Canna-Banana Bread
How ripe should bananas be?
Deeply spotted to nearly black bananas are ideal because they are sweeter, softer and more aromatic.
Can I make muffins with this batter?
Yes. Divide into a lined muffin tin and begin checking around 20 minutes.
Can banana bread be frozen?
Yes. Wrap individual slices and freeze up to two months for easy portion control.