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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.
by CCC Team chef, Mirko Sut
Ingredients
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
Instructions
• 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
