Here is one of my favorite creations – Goin’ Bananas Bread! I love it because the sweetness in the bananas and the sugar help to hide the “weedy” aftertaste. It also doesn’t LOOK like an edible. Sometimes when I’m carrying around really green edibles – I get paranoid that someone is going to catch on to what I’m eating! But this banana bread doesn’t look obvious at all.
Granted, when I’m in Oakland I don’t worry much about that stuff anymore. After living in paranoia and secrecy on the east coast for most of my pot-smoking years, it took me a long time to get used to the casual cannabis use here in Oakland. I would constantly be looking over my shoulder if I was out smoking with friends. My friends would hit me and say, “Chill out! We’re in OAKLAND.” Someone finally pointed out to me that because of Measure Z – the cops in Oakland technically have to give someone a ticket for jaywalking OVER ticketing someone with weed (Measure Z makes the private sales, cultivation and possession of cannabis the lowest police priority). I try to remember that when I’m using in public but it’s hard to shake old habits sometimes!
In the above picture, you can see the remnants of the unstrained plant matter in my canna-oil. I mentioned it in my canna-oil recipe – I prefer to leave the plant matter in because I think it adds to the potency of the edible. Especially in a flavorful recipe like this, you can hardly detect the weedy aftertaste from the plant matter. But if you’re super sensitive to the aftertaste, you can just go ahead and strain it from your oil.
Baking bread in my nightgown – that’s just how I roll!
I used chopped walnuts in the bread because it’s what I had on hand but pecans would also taste awesome. My food processor helped to chop these walnuts up extra fine but you could easily just chop them with a knife.
This bread actually tastes better the next day – super moist if you’re careful not to overcook it. I like to eat mine with cream cheese. Just slather it on and enjoy!
Goin’ Bananas Bread
(makes 12 slices or 1 – 9×5 inch loaf)
2 eggs, beaten
1/3 cup buttermilk
1/2 cup canna-oil
1 teaspoon vanilla extract
1 cup mashed bananas
1 1/2 cups white sugar
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup to 1 cup chopped walnuts or pecans (optional)
1 cup chocolate chips (optional)
1. Heat oven to 325°F. Spray one 9×5 inch loaf pan with non-stick spray coating or butter loaf pan.
2. Blend together eggs, buttermilk, canna-oil, bananas and vanilla extract.
3. Stir together sugar, flour, baking soda, salt and cinnamon. Add to banana mixture and stir in chopped walnuts. Mix well.
4. Pour into prepared loaf pan and bake 1 hour and 20 minutes or until toothpick comes out clean. Cool on wire rack.