Lara Steffen
You may see little signs of Spring here and there, but let us not get too comfortable in our shorts and flip-flops just yet. Old Man Winter may still have a few tricks up his sleeve so might I suggest we keep the smells of medicated baking goods in the oven a bit longer? Invite a friend or two for a warm cup of tea while this loaf of “Kurple’s Kanna-Banana Bread” is in the oven and your friend is bound to stay a while…and may even need a ride home!
INGREDIENTS:
1 cup mashed ripe banana (2-3 bananas)
1/4 cup honey
1/4 cup milk
1/2 cup softened Canna-butter
2 large eggs
1 1/2 cups unbleached flour
1 cup sugar
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1tsp vanilla extract
1 cup semi-sweet chocolate chips (optional)
Now, I understand, that some folks are purists when
it comes to banana bread and they may not want
to go mixing chocolate with their
bananas. So for you purists out their add instead 1
cup of chopped pecans or
walnuts instead of the chocolate chips
Topping:
1/4 cup sugar
1/4 cup brown sugar
4 Tbsp ground cinnamon
Preheat the oven to 350F
Prepare a 9″x5″ loaf pan by greasing and lining with
parchment paper. Combine all wet ingredients
and be sure to mash bananas with fork or use electric
stand mixer or hand mixer to mash up bananas
and stir canna-butter into mixture very well.
Add dry ingredients just until incorporated. Batter
will be lumpy but mostly uniform. Pour batter into
loaf pan. Mix up topping ingredients
and sprinkle over top of loaf and put into preheated
oven.
Bake at 350F until knife inserted comes out clean
40-50 minutes (at High altitude baking time may be
longer, it’s okay to keep checking)
Although we don’t recommend that you add more
canna-butter to the batter than the recipe calls for
(as it may affect the consistency of the loaf during
the baking process) we do recommend that you
add an extra schmear of canna-butter to intensify
your warm slice of heavenly goodness.
