Cannabis Recipes – Banana Bread


Cannabis Infused Banana Bread

*Jeff Spicoli’s mom’s banana bread recipe… (circa-1982 ridgemont high, SoCal)

Cannabis recipe banana bread

Banana bread with cbd and thc

Prep time: 30 minutes

Cook time: 55 minutes

Yield: 2 standard loaves

Total thc/cbd: 60mg thc / 60mg cbd

Equipment needed:  electric mixer, 2 standard loaf pans, large mixing bowl, whisk


Groceries & provisions needed:

1 cup chopped organic walnuts

1 cup organic sour cream

1 cup organic salted creamery butter

2 cup organic pure cane sugar

6 packets ruby cannabis sugar (10mg thc / 10mg cbd per packet)

4 pasture raised organic farm eggs, beaten

2 cups mashed organic banana pulp

1 tsp pure vanilla

3 cups organic flour

2 tsp baking soda

2 tsp jacobsen kosher salt

A hefty pinch or two each of cinnamon, allspice, nutmeg and ground clove

1 tbsp fresh grated organic ginger


How to make it:

  1. Preheat oven to 350, grease and flour loaf pans…
  2. Cream the butter and the sugars…
  3. Add the eggs, banana pulp, sour cream, vanilla, grated ginger and the chopped nuts…
  4. In a large stainless bowl mix the flour, salt, dry spices and the baking soda…
  5. Add the creamed banana mixture to the bowl of dry ingredients…
  6. Gently fold the wet and dry ingredients together being careful not to over mix…
  7. Pour the mixture into your 2 desired greased and floured loaf pans…
  8. Bake at 350 for 55 minutes on the middle rack…
  9. Test doneness with a toothpick inserted into the center, it comes out clean when bread is done…
  10. Cool for 15-20 minutes, remove from pans…
  11. Enjoy sliced, when still warm with creamery butter or cannabis butter….
  12. Store wrapped in plastic wrap or foil…
  13. Enjoy!

Via Jacobsen Salt

About the chef, Sebastian Carosi:

Chef Sebastian Carosi Cannabis recipes

Chef Sebastian Carosi

Originally from Federal Hill, a humble beginning in the mafia run red-sauce pasta houses of Providence, Rhode Island. Chef Sebastian Carosi earned a Culinary Arts degree from Western Culinary Institute in Portland, Oregon. Doing his Stagiere (apprenticeship) in Sardinia, Italy at Ristorante Tiana under the care and tutelage of highly regarded Gallurese Chef Giovanna Cossu. In Italy, Chef Carosi was introduced to Carlo Petrini and the Slowfood movement in its infant stages. There he learned to draw his culinary inspiration from the utilization of a regions bounty of indigenous edible commodities. Chef Carosi has well over twenty plus years in the farm-to-fork end of the hospitality industry under his belt.  He has also been involved in the research and development of several cannabis related products and standardization of recipes for cannabis edibles.

Find Chef Sebastian Carosi on Instagram at @chef_sebastian_carosi


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