Banana Cake with Lemon Ginger Cream Cheese Icing | Dessert Edibles Recipe

If you are looking for a dessert that balances deep, fruity sweetness with a bright, zesty finish, this Banana Cake with Lemon Ginger Cream Cheese Icing is the ultimate find. This cake is exceptionally moist and fluffy, providing a sophisticated flavor profile that elevates your standard dessert spread. By incorporating CannaMilk and cannabutter, this edibles recipe offers a gourmet experience for those who appreciate high-quality ingredients. Following our Stoner Strategies for precise mixing and dosing, you can create a centerpiece cake that is as consistent as it is delicious.

Recipe Essentials

• Prep Time: 15 minutes

• Cook Time: 60–70 minutes

• Yields: 12–15 servings

• Skill Level: Advanced

Ingredients

The Cake:

• 1 1/3 cups Mashed bananas

• 2 1/2 tbsp Lemon juice, divided

• 1 1/2 cups CannaMilk (for maximum potency) (cannabis milk)

• 3 cups Flour

• 1/2 tbsp Baking soda

• 1/4 tsp Salt

• 2/3 cup Cannabutter, softened (cannabis butter)

• 1 cup White sugar

• 1/2 cup Brown sugar

• 3 Large eggs, room temperature

• 2 tbsp Vanilla extract

• 2 tbsp Honey

• 1 tbsp Cinnamon

Lemon Ginger Cream Cheese Icing:

• 8 oz Cream cheese, room temperature

• 1/3 cup Cannabutter, softened (cannabis butter)

• 3 cups Powdered sugar

• 1 tsp Ginger, ground

• 1 tbsp Honey

• 1 tsp Lemon juice

• 1 1/2 tsp Lemon zest

Step-by-Step Directions

1. Prep: Preheat oven to 340°F (170°C) and grease a 9x13 inch pan.

2. Activate: Mix the CannaMilk with 1 1/2 tablespoons of lemon juice and set aside. Add the remaining tablespoon of lemon juice to the mashed bananas and set aside.

3. Cream: Combine the cannabutter, brown sugar, and white sugar. Add eggs one at a time, then mix in the vanilla, honey, and cinnamon.

4. Combine: In a separate large bowl, whisk the flour, baking soda, and salt. Gradually add the dry ingredients and the CannaMilk mixture to the wet base simultaneously. Stoner Strategies Tip: Do not overmix, as this will lead to a dense, chewy texture.

5. Fold & Bake: Fold in the mashed bananas. Pour into the pan, reduce the oven to 300°F (150°C), and bake for 60–70 minutes until a toothpick comes out clean.

6. Icing: Blend the cannabutter and cream cheese until fluffy. Add the ginger, honey, vanilla, lemon zest, and juice. Gradually add powdered sugar until smooth. Spread over the cooled cake.

Pro-Tips for Success

• Dosing Advice: This is a potent edibles recipe. We strongly suggest starting with a small test dose to determine your personal comfort level before consuming more.

• The Stoner Strategies Secret: The lemon-milk mixture acts as a shortcut for buttermilk, providing acidity that makes the cake incredibly tender. Do not substitute this with plain milk; if you need an alternative, use actual store-bought buttermilk.

• Texture Check: Remember that over-mixing is the enemy of a light cake. Stir just until the flour disappears to ensure your cannabis edibles remain perfectly fluffy.

Ready to put your activated cannabis to work?

You’ve unlocked the full potential of your material, now it’s time to apply it to the kitchen. Our Stoner Strategies Cannabis Cookbook Series by Ava Tyler is the ultimate resource for turning your perfectly activated material into professional-grade cannabis edibles. From dosing guides to gourmet techniques, learn how to elevate your home, cooking experience today!