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Low Sugar Cannabis-Infused Banana Bread

November 9, 2026
By Artesha Lawrence

This recipe was first published in the Cancer edition of Fat Nugs Magazine in July 2026.

Banana bread is one of the most comforting and coziest recipes to make at home. It’s perfect for any time of year and is always a nice treat to enjoy when you want a comforting snack.

For the cancer feature, I wanted to infuse a recipe that would be easy to make anytime, with simple household ingredients, while also having a low sugar content. This recipe swaps traditional refined sugar for coconut sugar to keep it more blood sugar- and stomach-sensitive-friendly, without sacrificing taste or quality.

I recommend enjoying this banana bread toasted with a pat of melted butter and a warm cup of your favorite tea. If you want to make the infusion stronger, use infused butter on the bread or infused honey in your tea.

How to Make Cannabis-Infused Banana Bread

Ingredients

4 ripe bananas, peeled
1/3 cup cannabis-infused coconut oil (75 grams)
3/4 cup vanilla coconut sugar
2 large eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour (210 grams)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 teaspoon molasses
Optional: 1/2 cup chocolate chips, nuts, or other mix-ins

Equiptment

Large mixing bowl
Medium mixing bowl
Whisk
Loaf pan
Parchment paper

Instructions for Making Cannabis-Infused Banana Bread

This cannabis-infused banana bread is simple and quick to make, especially if you have infused coconut oil already on hand.

Gather all ingredients
Preheat oven to 350 degrees
Using a 9×5 loaf pan, line the pan with a sheet of parchment paper (for easy removal)
In a large mixing bowl, place 4 bananas into the bowl and mash with a fork.
Once bananas are mashed, add 1/3 cup of cannabis infused coconut oil and 3/4 cup vanilla coconut sugar and mix until smooth.
Add in 2 large eggs, vanilla extract, and molasses to the banana mixture
Using a medium-sized bowl, whisk together flour, baking soda, cinnamon, and salt
Gradually add the flour mixture to the banana mixture until incorporated. Do not over-mix!
Stir in a half cup of chocolate chips, nuts, or mix-ins
Pour batter into a parchment-lined loaf pan
Bake at 350 degrees for 55 mins or until a knife comes out clean in the middle.
Once removed from the oven, let cool for 10 mins before removing from the pan

This infused banana bread stores well in the fridge for up to a week. If you want to keep it for longer, wrap it well in plastic wrap and store it in the freezer. Pro tip: slice the banana bread before storing it in the freezer for a quick, toastable snack!