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Banana Cake with Lemon Ginger Cream Cheese Icing Recipe

Updated: Dec 21, 2020

Banana Cake with Lemon Ginger Cream Cheese Icing Stoner Strategies Edibles Recipe

Small doses are suggested for this potent AF super moist banana cake with a sweet and creamy lemon ginger cream cheese icing.

Prep Time: 15 minutes

Cook Time: 60+ minutes


  • 1-1/3 cups mashed bananas

  • 2-1/2 tablespoons lemon juice, divided

  • 1-1/2 cups milk, use cannamilk for extra potency

  • 3 cups flour

  • 1/2 tablespoon baking soda

  • 1/4 teaspoon salt

  • 2/3 cup cannabutter, softened

  • 1 cup white sugar

  • 1/2 cup brown sugar

  • 3 large eggs, room temperature

  • 2 tablespoon vanilla extract

  • 2 tablespoons honey

  • 1 tablespoon cinnamon


  1. Preheat oven to 340F/170C and grease a 9 x 13" pan.

  2. In a small bowl mix together the milk and add 1-1/2 tablespoons of lemon.  Set aside. 

  3. Add the other tablespoon of lemon juice to the mashed banana.  Set aside. 

  4. Combine the cannabutter, brown, and white sugar.

  5. Add the room temperature eggs one at a time to the butter-sugar blend.

  6. Add the vanilla, honey, and cinnamon and mix until combined well.

  7. In a large bowl add the flour, baking soda, and salt.

  8. Simultaneously add the flour and milk mixtures to the egg mixture stirring until combined. (Do not over mix).

  9. Fold in the mashed bananas until blended well.

  10. Pour the batter into the pan.

  11. Reduce heat to 300F.

  12. Bake for 60 – 70 minutes or until a toothpick inserted in the center comes out clean (do not overbake).

  13. Remove from oven and allow to cool.

  14. Generously apply the icing to the cooled cake.

Lemon Ginger Cream Cheese Icing


  • 8 ounces cream cheese, room temperature

  • 1/3 cup cannabutter, softened 

  • 3 cups powdered sugar, a little more or a little less

  • 1 teaspoon ginger

  • 1 tablespoon honey

  • 1 teaspoon lemon juice

  • 1 1/2 teaspoons lemon zest (from 1 lemon)


  • Blend the cannabutter and cream cheese until fluffy.

  • Add ginger, honey, vanilla, lemon zest, and lemon juice.

  • Add powdered sugar a little at a time until you reach desired consistency.

  • Spread over cooled cake

Recipe Notes: 

  1. When dosing it is strongly suggested that you start off a small dosage. Use this test dose to decide if you should ingest more or less. 

  2. Substituting milk alone or cream is not suggested for the milk and lemon juice mixture.  If a substitute is needed we suggest buttermilk.

  3. Over mixing the dry and wet ingredients will cause your cake to have a dense and chewy texture...gross.

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