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Infused Banana Bread



Have you ever wondered how to get that perfectly moist banana bread? Have you been looking for that recipe for quite some time? Well, that time has arrived… look no further! This is my very favorite banana bread recipe. I remember making this recipe for my very

first time, and falling in love. From that point forward, this has been the one, so if you know me, this is the one you've tried!


There are secrets to this recipe, and one is most definitely the applesauce. If you're so inclined, homemade applesauce is the way to go, but any will do! Can't forget the chocolate; throw in a variety of chocolate chips to add more depth. We'll be doing another infusion with our crockpot. I enjoy making my own infused butters and oils, because it gives me a little bit more control and then I know what is going into my edibles. For this one, I used Aeriz's Jenny Kush live resin sugar. It is pretty easy to work with; just make sure to ask the budtender to show you where the test results are, so you know how strong you are making your butter. Head on over to your favorite dispensary and ask for Aeriz… or better yet, head on over to Marigold dispensary, home of Aeriz! Alright, it's almost time to get started. Go grab all of the ingredients below, prep with smoking a joint or doing a dab, and come right on back here to start the recipe!


Yield: 1 Loaf or 5 mini loafs

Prep Time: 3 hours

Cook Time: 45 min (mini loaf), 60 - 70 min (loaf)


Tools to make this recipe: mixer, 1 loaf pan or 5 mini loaf pans, measuring cups, measuring spoons, spatula, crockpot, small mason jar, foil, bowls, whisk, fork.


Ingredients

  • ½ cup sugar

  • ¼ cup brown sugar

  • 4 oz butter, unsalted, room tem

  • 2 large eggs

  • 3 bananas, ripe

  • ½ cup apple sauce

  • 1 Tbsp milk

  • 1 teaspoon vanilla extract

  • 1 teaspoon cinnamon, ground

  • A dash allspice, ground

  • A dash nutmeg, ground

  • 2 cups all purpose flour

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 8 oz chocolate chips, any size

  • 4 oz pecans

  • 1 gram cannabis concentrate, Aeriz Live Resin, Jenny Kush, 78.11% cooking spray or extra butter

Instructions

1. Think about how medicated you would like the loaf or mini loaves to be. This recipe makes 1 large loaf that is about 684mg, or 5 mini loaves each at about 140mg. For this recipe, use 1 gram of Aeriz live resin. Consider what dosage is right for you before you decide if you want to double the amount of butter for your infusion, to reduce your potency by half. Make a note of what you decided. Use this free Edible Dosage Calculator to get the most accurate dosage.


2. Before you begin your infusion, you will need to decarb your Aeriz live resin. Decarboxylation removes the A from THCA, your starting cannabinoid, thus making your edibles bioavailable when you infuse it into your butter. You can decarb in the jar, minus the lid, covered in foil instead. Pre-heat oven to 250, for about 30 minutes until texture is relatively clear of bubbles. Your infusion will lose potency at about 12% through this process, leaving that gram at about 684mg/g.


3. Next you'll infuse your decarbed Aeriz live resin into your butter. You will need a crockpot; set it on low and make a water bath. Fill the crockpot with just enough water to cover the height of the oil you are infusing. Add the butter to the mason jar, and add your gram of decarbed Aeriz live resin to the butter. Cover the jar with foil, and place into your warm water bath. Cover the crockpot in foil to keep the heat in. Cook and mix periodically for 2 hours, so that the concentrate fully dissolves and the butter looks uniform in color. Put in heat-proof bowl, and place in fridge to solidify. Thoroughly mix your butter together. Your butter is now ready to use.


4. Preheat the oven at 350°f and butter your loaf pan or pans. Cream the sugar and butter in a large mixing bowl until light and fluffy. Next, add the eggs one at a time. In a small bowl, mash the bananas with a fork, then add the applesauce, milk, and vanilla extract. Stir until combined. Add the banana mixture to the creamed mixture, and stir again until combined. Add the dry ingredients along with your chocolate chips and pecans, mixing just until the flower disappears.


5. Pour batter into prepared pan(s) and bake for 1 hour to 1 hour 10 minutes for the large loaf, or about 45 minutes for the mini loaves. Bake just until a toothpick inserted in the center comes out clean. Remove from the oven to cool for 15 minutes. Remove the bread from the pan, pop it out onto a rack and cool completely before slicing.


6. Relax and enjoy.

Notes:

Dairy-free: Substitute Country Crock Plant-based butter sticks for butter and Country Crock Plant Cream, heavy whipping cream alternative.


Did you make these banana loaves? Post a photo with #CannabisCactusRecipes. We love to see your work!


If you have any questions, send me an email at rubyredconfections@gmail.com or Instagram or FB @RubyRedConfections


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