Have you nixed gluten from your diet? Or maybe you just love experimenting with new ingredients and techniques? Banana bread is a basic thing to master when you’re trying to bake, but this one is a huge, boldly flavored hit wherever you deploy it, even sans gluten.
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One of the hottest bakers on the planet right now, Christina Tosi, gave out the best banana bread advice I have ever heard: Let the bananas get downright-appallingly-rotten. This doesn’t generally happen with an entire bunch at once, but if you keep a Ziploc in the freezer, you can put the brown (almost black!) bananas in two or one at a time.
Once you have about four, it’s banana bread time. These grotesque, slimy, brown creatures will emit the strongest banana flavor under the sun; strong enough to even mask (and accent!) the flavor of weed. You can add any nuts and spices you like to the mix. Mine is a mashup of traditional and tropical.
Gluten Free Tropical Banana Bread
- 1c Coconut Flour
- ¼ c sugar
- 1 Tbs molasses
- 1 tsp baking powder
- ½ c cannabis coconut oil*
- 2-3 eggs (can sub a Chia or Flax Egg for a fully vegan recipe)
- 4 ridiculously ripe bananas
- A few drops of vanilla extract
- ½ tsp salt
- ½ tsp nutmeg
- 1 Tbs cinnamon
- ½ tsp clove
- ¼ tsp five spice powder
- ½ tsp ginger powder
- ½ tsp allspice powder
- ½ c walnuts
- ½ c coconut chips, unsweetened
Preheat oven to 325 degrees. Mix together all dry ingredients. In a separate bowl, mash bananas, coconut oil, vanilla, and molasses together until well combined. Add eggs and whisk until it comes together. Fold banana mixture into dry ingredients. Fold in most of nuts and coconut chips.
Pour into parchment lined and greased bread pan, sprinkle remaining coconut and walnut on top
Bake at 325 for 45 minutes, rotating halfway through if your oven is not consistent, you may also have to cover with foil if coconut and walnut starts getting too brown.
Let cool overnight before attempting to slice, gluten free breads don’t have the elasticity of regular wheat flour breads, so you will end up with a crumbled mess if you even try. The good news is, if that happens, you can make bread pudding with it!
To Make Cannabis Infused Coconut Oil:
Put ¼ cup coconut oil in a clean mason jar with your starting material. Seal the Mason jar and placed in a warm water bath for 1 hour. Cool the Mason jar to room temperature and place in a freezer overnight. The next day, defrost and place in a water bath once more, just to heat through. Strain if using raw cannabis. If using a concentrate or hash you won’t have to strain.
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A perfect banana bread is not an expert affair, it’s quite easy to put together. When you start to experiment with flavors, the pungent banana flavor will still shine through. This goes so well with weed flavor wise, and is pretty strong if you make the one ounce of bud/one pound of oil ratio, using roughly 1 stick per batch of goodies has the strength of a quarter ounce, and then each slice….is strong. Make sure to label this one if you don’t want any ‘household accidents’ in which someone who doesn’t intend to get high wolfs half the loaf, as this has happened in mine.