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Carrot and Banana Cupcakes

I found these on this recipe on the Food Network UK website as part of a series with other carrot cake recipes. I stumbled upon this one which added banana to it, and knew I wanted to try it straight away. 

I’ve never heard (or thought) of adding bananas to a carrot cake but they work very well together. You can definitely taste the banana, but perhaps less dominant than in a simple banana bread recipe.

I did tweak the recipe a little bit, adding yogurt instead of half of the oil needed, to make it a bit healthier. If i were to do this recipe again, I would omit some of the sugar, as the amount suggested isn’t totally needed, especially as you already have the bananas to flavor and sweeten the cupcakes. 

The icing was a problem for me, I simply have never achieved a light and airy icing. This one used butter and cream cheese but it was still very liquidy and therefore hard to pipe onto the cupcakes, so I just used a spoon, in the end. 

It’s definitely a yummy recipe to try out, the cupcakes remain very moist and you could even add walnuts to add some crunch into these small cakes. The recipe also made loads of cupcakes, so don’t be afraid to half the recipe if you only want a small quantity of cupcakes, or not. 

  • 3 soft, ripe bananas
  • 250g demerara sugar
  • 4 medium sized eggs
  • 100 ml sunflower oil
  • 1 small pot of natural yogurt
  • 425g plain flour
  • 2½ tsp baking powder
  • 1½ tsp bicarbonate of soda
  • 1 tsp salt
  • 3 medium-sized carrots, grated
  • 85g sultanas
  • For the cream cheese icing:
  • 175g softened unsalted butter
  • 125g full fat cream cheese
  • 175g sieved icing sugar
  • 2 tsp lemon juice
  1. Preheat the oven to 170°C.
  2. In a large bowl, mash the bananas and mix well with the sugar. Using a stand mixer or a wooden spoon, beat in the eggs one at a time until well incorporated.
  3. Add the oil, yogurt, flour, baking powder, bicarbonate of soda and the salt, and mix well until incorporated. Finally, add the carrots and the raisins.
  4. Now spoon the mixture into your cake cases, up to two thirds full. Put into the oven and bake for ten to twelve minutes, until they spring back to the touch or a toothpick comes out clean.
  5. Using an electric mixer (you can do by hand, but the mixer makes this icing extra light) beat the butter and cream cheese together until thick and creamy. Gradually beat in the icing sugar and then the lemon juice.
  6. Now beat for about 3 minutes until all light and fluffy. Leave in a cool place to set for 20 minutes – but not the fridge. Put into a piping bag and pipe on top of the cupcakes. 

Original Recipe from the Food Network UK: