This is a coveted recipe at the shop, and you’re (damn) lucky we’re sharing it with you! 

As always- we encourage you to start slow with consumption of edibles and be mindful that not only can the effects peak up to two hours after that first bite, but the high can last for up to 12 hours. Enjoy responsibly and refer to this Edibles 101 feature at the Ontario Cannabis Store for more details about consuming edibles.

Some notes regarding dosing with cannabutter: 

With multitudes of weed strains and differing potencies, it’s near impossible to calculate a conclusive amount of THC mg per serving without lab-testing homemade cannabutter. That being said, we recommend scooping evenly from top to bottom when portioning for this recipe (it settles in the container, so for best results it’s best to avoid scraping from the top), slicing the loaf evenly, and start with consuming a small amount of canna banana bread.

You’ll notice we’ve provided some alternative ingredients such as sugar-free chocolate chips and a gluten-free alternative that can be substituted. This is for our customers seeking healthier alternatives to what’s on offer in the edibles marketplace currently, and to be inclusive of all diets and lifestyles! 

This recipe can easily be cut in half as well, just in case you’ve only got one lonely egg left in the carton. 


½ cup honey

⅓ cup warm water

2 eggs

⅓ cup melted cannabutter

1 cup ripe mashed bananas

2 tsp vanilla

½ tsp salt

1 tsp baking soda

¼ tsp cinnamon

¼ tsp allspice

¼ tsp nutmeg

¼ tsp clove

1 ¾ cups all purpose flour* 

¼ cup semi-sweet chocolate chips, or  Krisda sugar-free chocolate chips

¼ cup raisins


*For gluten free version, substitute with Bob’s Red Mill All Purpose Baking Flour 


Canna Banana Bread Recipe


  1. Preheat the oven to 325° Fahrenheit (165° Celsius). Grease a 9×5 inch loaf pan with non-stick cooking spray or butter. 
  2. In a large bowl, mix honey, warm water, eggs and melted cannabutter. 
  3. Stir in bananas and vanilla, mix until well combined.
  4. Add salt, baking soda and all spices, mix well.
  5. Gently add the flour, stirring until just combined.
  6. Fold in ½ the chocolate chips and raisins, then pour batter into prepared loaf pan. Sprinkle remaining half of chocolate chips and raisins on top of loaf, gently pressing them into the batter slightly.
  7. Bake on the centre rack of your oven for approximately 60 minutes or until golden on top. Due to different oven calibrations, we recommend setting a timer for 45 minutes to check on it, to ensure it doesn’t become overcooked.*  To make sure it’s finished baking, insert a toothpick or bamboo skewer into the centre of the loaf all the way through. If it comes out clean when removed, the bread is ready. 
  8. Remove from oven and place pan on a cooling rack for 30 minutes to cool before slicing.
  9. Bon Appetit! And remember, pace yourself!

* If you find that the top is becoming too golden and the middle isn’t cooked yet, simply place a piece of aluminum foil over the top of the bread for the remainder of the cooking time.

*For gluten free version, substitute with Bob’s Red Mill All Purpose Baking Flour

Recipe adapted from:

Meghan Légère

Meghan Légère

Meghan Légère is a Toronto-based freelance writer and proofreader who enjoys writing about food, wellness, and cannabis. When not writing, you can find her tending to her growing family of plants, crafting delicious misshapen pizzas, and day-dreaming about the beach.