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CCC Team Cookbook: Banana Bread with Fresh Raspberries

So, if you’ve ever wondered what’s on our riders’ menu, take a look at the next recipe in our CCC Team Cookbook series, it’s a simple but delicious healthy sweet treat which can pair perfectly with coffee or even at breakfast. 

Banana Bread with Fresh Raspberries 

by CCC Team chef, Mirko Sut 


200 grams of plain flour

Three ripe bananas 

250 grams raspberries

80 grams of coconut oil

30 grams of butter 

80 grams of honey 

One egg

Two egg whites 

10 grams of baking powder


• Smash the banana in a bowl using a fork 


• add egg and egg whites 

• add flour and baking powder 

• gently mix in the raspberries

• add the fats (coconut oil and butter) and honey and gentle mix once more 

• Pour the mixture into a bread loaf tin, gently greasing the sides before lining with parchment paper 

TOP TIP: Your mixture should have a yogurt-like consistency so, if it looks or feels too hard, you can use coconut milk to correct.

• Cook for around 45 to 50 minutes at 170 degrees centigrade 

• Once cooked, leave to cool before serving with more fresh raspberries 


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