A twist on an old classic.
So we’re back with another tasty dish for ‘Cooking on Cannabis!’ True story, I wanted to be a chef growing up. I have always enjoyed a good meal and find cooking, prep and all extremely therapeutic.
This banana bread recipe is, just like the loaded baked eggplant , very easy to make. The best part is that it’s perfect for those extra ripe bananas. The same day I made the loaded eggplant, as I said, I was on a monumental high—I also made this lovely dish.
Earlier in the day, I tried a cannabis infused rock candy and a cooking bug took over! Needless to say, I was eating like a small hog. And it was worth it. Using the extra ripe bananas is actually a sugar hack, meaning the riper the banana the sweeter, therefore, you can use less sugar, or no sugar in the recipe.
Here’s what you’ll need:
- 2 to 3 extra ripe bananas
- 1/3 cup melted butter
- 1 teaspoon baking soda
- Dash of salt
- 1/3 cup sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups of all-purpose flour
- 1/3 cup of butterscotch morsels
1. Preheat the oven to 350°F, and butter a 5×9-inch pan.
2. In a large bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.
3. Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour and stir in butterscotch.
4. Pour the batter into your pan. Bake for 50 minutes to 1 hour at 350°F, or until a toothpick inserted into the center comes out clean.
5. Remove from oven and cool completely.
6 Remove banana bread from the pan. Slice and serve.
This recipe is my new go-to. I ate the bread with my coffee in the mornings and had it with ice-cream in the evenings. Do you have any go-to recipes when you’re ‘Cooking on Cannabis?’ If so, share them in the comments.