You can easily infuse your gluten free banana bread with cannabis by using either a cannabutter/cannabis coconut oil or a distillate. You can learn more about how to infuse recipes with cannabis to help you pick which way is best for you.
We used a homemade cannabis coconut oil for this recipe. We used 1/3 cup of oil, that by our calculations had about 70 mg of THC. Since this recipe makes 10-12 slices of banana bread, each slice had 6-7 mg of THC in it.
Use a THC Calculator to figure out about how much THC will be in each slice of banana bread.
If you prefer, you could easily add a water soluble distillate to the mashed bananas.
If you are using an oil-based cannabis concentrate, you can add or melt it with the oil in the recipe.
You can also add CBD distillate or concentrated CBD oil to your gluten free banana bread batter. You can use CBD oil instead of part of the coconut oil called for in the recipe, and use plain coconut oil instead of cannaoil.
HOW TO MAKE BANANA BREAD WITH WEED?
This is an easy, mix, pour, and bake banana bread recipe. That means less dishes! It gets all the moisture it needs from 3 ripe mashed bananas, and plenty of terpene-filled cannabis coconut oil.
Together, the mashed banana and oil, create a moist weed banana bread with a tight crumb.
Marijuana Bread Recipe
By making marijuana bread, you can store it and use it whenever simply by freezing it. The bread will allow you to make things such as dinner rolls, wraps, and even pizza. I really wanted to share the pizza recipe but figured that the bread should be explained first.
What You’ll Need;
3 Tblsp Of Cannabutter (In 1/2″ Pieces)
1 1/2 Cups Water
2 Tsp Active Dry Yeast
1/4 Nonfat Dry Milk
1 1/2 Tsp Salt
2 Tsp Finely Crushed Marijuana
3 Tsp Granulated Sugar
4 Cups Bread Flower or All Purpose Flour
The first step is to proof the yeast that you’re using in warm water with 1/8 tsp of sugar mixed in with equal water to the yeast. Give it ten minutes. You should see the yeast releasing large bubbles around the edges. Separately, in a bowl, mix together the dry milk, the sugar, the flour, and the marijuana together. Use your hands, as this won’t crush up the flour. It’ll keep the mixture light and fluffy.
In the center of the dry ingredients, make a well. Add all of the wet ingredients to the dry mix by pouring it in to the well. Mix everything together with your hands, punching the dough for 15 minutes. It should begin to form a smooth ball. If you deem the mixture too wet and sticky, you can add extra flour. If it’s too firm, slowly add water.
After you’ve successfully achieved the right consistency, cover the top of the bowl with plastic wrap and put it in a warm place. The dough should rise to at least twice it’s size. This recipe makes two pounds so be sure that you have a good sized bowl that will fit the dough once it rises.
If you’re making an actual bread, you can keep reading. If not, you can store your bread dough in the freezer for future use. This is the bread that you’ll use for pizza if you decide to make it!
If you’re planning on continuing to make a loaf of marijuana bread, you can either add your dough to a loaf pan or break it up in to pieces to make rolls. After putting your dough in whatever pan you choose, cover it and allow it to rise again about double in size. Take your marijuana butter and spread it over the top of the bread. Cook the loaf at 350 degrees for about 30 minutes, until the crust turns golden brown.
This recipe is for people who like to eat healthy without added butter, oil, fat or sugar. It’s a simple artisan bread recipe with 5g of marijuana in it and it’s a healthy way for medical marijuana users to get marijuana into their bloodstream without any extra calories. This recipe is quite time consuming but very easy and you get a steady high!
- 5g of marijuana flowers that have been de-stemmed and deseeded
- 3 cups of all purpose flour (2 cups of white flour and 1 cup of whole wheat flour, the wheat flour is optional)
- Cornmeal/ wheat germ/ flaxseed meal, for dusting
- 1 and 1/4th teaspoon salt
- 1/4th teaspoon active dry yeast
- 1 and 3/4th cup of non scalding warm water
- Oven safe ramekin
- Aluminium foil
- Metal pan with lid or Dutch oven
Firstly grind the marijuana flowers into a coarse mealy consistency. Make sure all stems and seeds have been removed. Put the marijuana in the ramekin and cover the top tightly with aluminium foil to seal it. Preheat the oven to 220 degrees and put the ramekin in for 1 hour. At the end of an hour take it out and you will have decarboxylated active marijuana. If you have earlier prepared decarboxylated marijuana you can directly use that in your recipe.
The next step is to prepare the flour mix. Mix the flours, salt, yeast and marijuana in a bowl using a whisk. Then add the warm water (110 degrees) to the flour and mix it well. It will form a shaggy sort of dough. This is the time when the yeast will develop in the dough. Cover the bowl with cling film and keep it in a warm spot of about 76 to 80 degrees overnight for at least 12 to 16 hours for the dough to rise to double its size. You know your dough is ready once you see small bubbles on top of it.
Next put the dough on a clean well floured surface and put some flour on your hands too. Start folding the dough two or three times to form a ball. Place the ball with the seams facing down on a good coating of flaxseed mealor whichever meal you are using for dusting. Put some of it on top of the dough as well and put it in a cotton cloth and cover it lightly. Keep it aside to rise for 2 more hours.
Preheat the oven to 450 degrees about 30 minutes before you are ready to bake the bread. Put the Dutch oven or metal pan in the oven to heat as well. When the dough is ready takethe pan out carefully using oven mitts and put the dough into the pan with the seam side facing up. Cover with the lid and put it in the oven to bake for 30 minutes.
After 30 minutes remove the lid off the pan and let the bread bake for about 5 to 10 minutes more. Then take it out and tap the crust of the bread for a distinct hollow sound and you’ll know that your bread is ready.Carefully tip the bread on to a cooling wire rack and let it cool for 2 hours at least. Cut the bread only when has nicely cooled down and it’s ready to be eaten!