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!
**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.