This easy gluten-free & dairy-free banana bread is made with cannabis-infused coconut oil & it is also free of refined sugars. Once baked, it has a lovely texture & is so quick to whip up once you have all of your ingredients ready!


 4 medium overripe bananas
 1 cup coconut flour
 ½ cup almond flour
 ¼ tsp xantham gum
 ½ cup cannabis coconut oil, melted
 ½ cup regular coconut oil, melted or vegetable oil
 6 eggs, room temperature
 ½ cup honey
 2 tbsp vanilla extract
 2 tsp cinnamon
 ¼ tsp nutmeg
 1 tsp baking soda
 ½ tsp sea salt
Preheat oven to 350°F/175°C. Grease a 10″ loaf pan. Cut a piece of parchment paper to the length of the base & wide enough to go up the sides with some extra that will act as handles. Line the bottom of the pan for easy removal once the loaf is baked.

**Option to use an 8″ x 8″ pan if you don’t have a 10″ loaf pan or if you want a shorter baking time**

Remove the bananas from the peel & mash them on a plate with a fork until there are no large lumps.

In a medium bowl, add the eggs, honey, cannabis coconut oil, regular coconut oil & vanilla extract. Whisk together until completely blended.

** Substituting the regular coconut oil for vegetable oil with make the final product taste less like coconut**

In a separate bowl mix the coconut flour, almond flour, xantham gum, cinnamon, nutmeg, baking soda & sea salt together.

Add the dry ingredients to the banana mixture & stir until just blended. Pour into the prepared pan & bake for 1 hour or until a toothpick inserted comes out clean.

**If using the 8″ x 8″ pan, bake for about 40 mins**

Allow the buzznana bread to cool in the pan for at least 15 minutes. Use a thin spatula or plastic knife to loosen the ends of the bread from the pan. Remove from the pan & allow to cool completely. Store in an airtight container in the fridge. Freeze half of the loaf if it will not be consumed in 6 or 7 days.