24 pieces; serving size should be determined by titration to achieve desired effect 


13 by 9-inch glass baking pan, small bowl, large bowl


  • 1 cup Aunt Sandy's 10x Cannabutter
  • 1 tablespoon regular butter for greasing pan
  • 1 1/2 сuрs all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon 
  • 1/8 teaspoon ground nutmeg
  • 2/3 cup chopped walnuts
  • 3/4  cup packed brown sugar
  • 1 large egg
  • 1 1/2 Cup mashed bananas (2 to 3)
  • 1 teaspoon vanilla


  • Preheat Oven to 350°.
  • Grease baking pan with regular butter.
  • In a small bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg and walnuts and gently mix together.
  • In a large mixing bowl combine cannabutter with sugar and blend until it is a creamy consistency.
  • Add the egg to the cannabutter and sugar mix and blend the mixture again.
  • After the eggs are blended completely in, add the mashed bananas and vanilla. Blend the mix again until smooth.
  • Gradually add the small bowl with the flour, nuts, and baking ingredients to the creamy mixture while continuing to blend until they are well mixed.
  • Evenly spread the batter into the greased pan.
  • Bake 30 minutes or until a toothpick inserted comes out clean.
  • After cooling, remove from pan.
  • Cut into 24 pieces (4 by 6 pattern).
  • Store bars in airtight food storage containers or appropriate food storage bags.

The shelf life of these bars is 5–7 days at room. temperature, 7-10 days refrigerated, three plus months frozen.