tFS Original Recipe: Canna-Banana Bread
May 5th, 2009 by Silvio
Banana Bread is an all-time classic, easy to produce even for the most novice of cooks. In our version of this tasty treat, like always we’ll kick it up a notch and add some extra kick using our homemade Cannabutter. If you didn’t get around preparing your own cannabutter yet, you can use hash resolved in butter, too.
So today, we’re making Canna-Banana Bread; let’s get to it!
Breakdown:
- Prep time: 30 mins
- Baking time: 60 mins
- Difficulty: Easy
- Price: Affordable
Ingredients:
- 1 cup walnuts or pecans, toasted and chopped
- 3/4 cup granulated white sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1/2 cup cannabutter, melted and cooled
- 3 ripe large bananas (~1 lb.), mashed well
- 1 teaspoon pure vanilla extract
Instructions:
- Preheat oven to 350ºF (180ºC) and place adjust rack to the middle position.
- Butter and flour the bottom and sides of a 9 x 5 x 3 in. loaf pan.
- Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly toasted. Let cool and then chop coarsely.
- In a large bowl combine and incorporate all the dry ingredients.
- In a smaller bowl thoroughly mix the mashed bananas, eggs, melted (but not hot!) cannabutter, and vanilla.
- With a rubber spatula or wooden spoon incorporate all the wet ingredients into the bowl with the dry ingredients. Do not over whisk the mixture. If it becomes too runny and smooth, the Canna-Banana Bread will be very cheewy, and not fluffy at all.
- Now scrape the batter into the prepared pan.
- Bake for approximately 55-60 minutes.
- The bread will be ready when you insert a toothpick into it, and it comes out clean, without any unbaked batter sticking to it.
- Don’t attempt to get the bread immediately out of the pan while it’s still hot. It will most likely fall apart. Set it aside to cool down for some time.
The potency is depending on the potency of your Cannabutter. You can freeze the bread, too, just in case you’d like to enjoy some later, way later. It will last three to five months in a freezer. It is advisable to cut the loaf into slices, and wrap them individually in saran wrap. Like that you don’t have to unfreeze the whole loaf, if all you want is a slice.
Bon Appetit!
Royal Blunts: Strawberry Banana
August 25th, 2006 by Alex
Royal Blunts Strawberry ($2) was the first offering released in their flavor line-up, so it’s a good place to guage where Royal started and where they’re headed. You can see the packaging has a small, see-through plastic window. I’m not a fan of this because it allows light to enter the tube packaging and dry out the leaf. Unfortunately, this is exactly what happened with their product. The Strawberry leaf was the dryest wrap that tFS has ever encountered. This SOB was ripping at the edges and brittle as hell.
Helpful Tip: if your blunt wrap is obviously dry, slide the holder straw out from the middle before attempting to unroll the leaf. This will prevent hang-ups and tearing on the top and bottom edges.
After getting past the dryness, it was time to evaluate the quality. The strawberry was very subtle to smell, but this isn’t necessarily bad. You don’t need an aroma to punch you in the nose to smell good. The blunt tasted very sweet but didn’t add much flavor to the smoke, if any. It did burn with the normal Royal Blunts quality we’ve come to expect. Overall, this isn’t a bad blunt, I’d just like to see the packaging redesigned to make sure I’m purchasing a fresh product.
[Available @ all major headshops]
Spanish: Banana
August 18th, 2006 by Tim
