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2 to 3 medium very ripe bananas, peeled and 1 1/2 cups mashed

1/3 cup butter, unsalted or salted, melted

3 tbsp. Pedro's sweet sativa infused butter

1 teaspoon baking soda

1 pinch salt

3/4 cup sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)

1 large egg, beaten

1 teaspoon vanilla extract

1 1/2 cups all purpose flour


Preheat the oven to 350°F (175°C), and butter a 4x8-inch loaf pan.

In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.

Add the infused butter

Smashing bananas to make banana bread.

Melted butter added to a bowl of mashed bananas.

Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.

Sugar mixed with butter and bananas to make banana bread.

Flour added to a bowl of wet ingredients to make banana bread.

Pour the batter into your prepared loaf pan. Bake for 50 minutes to 1 hour at 350°F (175°C), or until a tester inserted into the center comes out clean.

Banana bread batter poured into a loaf pan.

Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve. (A bread knife helps to make slices that aren't crumbly.)

Baked banana bread in a loaf pan.

To finish cover with Nutella and banana slices


Pedro’s Sweet Sativa is a proudly Canadian sativa-dominant hybrid with fluffy, trichome covered buds. Rich in terpenes like beta-caryophyllene and pinene, Pedro’s Sweet Sativa smells sweet with undertones of spice. Unique to Color, this cultivar is a genetic cross of Dominican sativa, White Russian and an unknown Indica with very strong THC potency potential.


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