420 Cream Cheese Strawberry Banana Bread
| Prep time: | 20 minutes |
| Cook time: | 1 hour |
| Total time: | 1 hour 20 minutes |
| Servings: | makes 2 loaves |
| Cuisine: | weed infused |
This 420 Cream Cheese Strawberry Banana Bread is incredibly delicious, with a moist crumb that is made delightfully rich with the incorporation of some of my all-time favorite ingredients for the best quick breads: cannabutter and cream cheese. (Because, truly, what recipe isn’t made better with these?) The bread is infused with fresh bananas, and filled to the brim with fresh strawberries to create a flavor combination that is truly out of this world. Read on to grab the recipe, because you’ll want to make this one ASAP!
Ingredients:
¾ cup cannabutter, softened
8 ounces cream cheese, softened
1½ cups granulated sugar
2 large eggs
3 cups all-purpose flour
½ t baking soda
½ t baking powder
½ t salt
1 t vanilla
1 cup over ripe bananas, approximately 2 large or 3 small
1½ cups chopped fresh strawberries
1 T flour
Instructions:
Preheat oven to 350. Grease and flour two 8.5×4.5×2.5″ loaf pans, and set aside. Cream the butter and cream cheese together with an electric mixer. Gradually add the sugar, beating well to combine. Add the eggs, one at a time, beating well after each addition. In a large bowl, whisk together the flour, baking soda, baking powder and salt. Gradually stir the flour mixture into the butter/cream cheese mixture, mixing just until combined. Add the vanilla and mashed bananas, mixing on low speed to incorporate. Fold in the strawberries just until they are fully incorporated into the batter. Divide batter between the prepared pans, spreading evenly with a spatula. Bake for 1 hour, shielding with foil for the last 15 minutes of baking to prevent over-browning, until a cake tester inserted into the center of each loaf comes out clean. Remove pans to a a foil rack, and cool bread in pans for 10 minutes. Invert bread directly onto racks to cool completely.
Notes
This bread is delicious warm, but make sure to allow at least 30 minutes after taking the loaves out of the oven before slicing with a serrated bread knife to ensure nice, pretty slices!
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